Spinach Enchiladas Verde

This recipe was AMAZING. No Joke. I made it for my family tonight (I'm 19), and everyone loved them. I don't follow recipes too well though, I'm pretty sure I added a lot more cheese than called for. I also ran out of green sauce for the top and was too lazy to go to the store so I made some more up with just regular salsa and made stripes on top and it looked great and tasted really well also. Like the previous reviewer though, my tortillas fell apart a little so next time I may try frying them in oil a little before hand. I really didn't mind them falling apart though because it tasted the same. But yeah, I registered on this site just so I could write a review for this recipe. That's how good it is....so go make it...now.

We're trying to eat vegetarian and this recipe was a hit, from my pure Texan husband to my 4 year old and 2 year old twins. Really tasty. I served it with Mexican rice, beans, and guacamole. Yummy, quick, easy, economical, and healthy. This is definitely a keeper for us.

Yummy! This stuff is GOOD! Also GREAT reviews from my fiance. Followed the ingredients for the most part (except using a different type of tortilla) but got off a little on the propotions. sdidn't have bunches of spinach, only baby spinach in a bag. Ended up using twelve ounces light sour cream, sixteen ounces Herdez Salsa Verde, two six-ounce bags of baby spinach, and two cups of shredded cheese. Used multi-grain wraps (NOT whole wheat, which I find dry); love the multi-grain...they add texture but don't taste heavy or gummy; always use them for enchiladas. followed the directions except for the bright idea to wilt the sliced spinach in the microwave just to make it easier to handle. Well, I ended up having to blot and squeeze and squeeze and blot. You get the picture. Another reviewer mentioned watery...so maybe a good thing in the end, as all of the water I squeezed out of the spinach would have cooked out into the dish. We will fer sure make this again, maybe adding onions or shredded spiced chicken; using pepper jack cheese.

Ok, actually I'd give this 3 1/2 stars. I followed the recipe as written but since I couldn't find a mild green salsa, I increased the sour cream a bit to cut the heat. The corn tortillas taste great but are a pain to work with. They unroll and tear. I tried putting them seam side down and that didn't work either. Whoever suggested making this as layered enchiladas was smart! I like spinach, but I did find these a bit too spinachy. If I make this again, I'd probably add chicken and/or beans and maybe some corn or mushrooms or something. The sour cream/salsa mix is tasty. The monterrey jack cheese is also excellent. Bottom line: I suggest adding more things to the filling and layering rather than rolling the tortillas.

The green sauce was so delicious! It had just the right tang to it. I would have given it five stars, but my husband said that it had a little too much spinach for his taste (personally I disagree), but maybe next time I'll sautee some mushrooms in too or add more cheese. Also, my corn tortillas fell apart a little -- not sure why, if I just packed them in too tight or what.

Good flavor, but came out a little mushy. Maybe because I added mushrooms?

I've made this dish a few times and it's turned out very well everytime. Sometimes I use plain yogurt instead of sour cream to give this dish a tangy flavor and to lighten it up a bit. Also mushrooms go really well with the spinach and give some added flavor to the dish.

Excellent flavor, followed other reviewers' advice and added some more flavor to filling -- cumin, dried onion flakes, and a lot more garlic -- it was so easy and very good. I served it with Mexican rice, made in a rice cooker, it was the perfect combination. I'll be making this one again and again.

Excellent recipe, my husband and I both loved it! I've aded sauteed mushrooms and onions, as someone suggested, and it turned out great! This recipe will also work with chicken, instead of spinach.

Spicy, and very tasty. I used cheddar instead of monterey jack, and it turned out well. The only thing I would recommend is to grease the baking dish. I didn't and even with the layer of enchilada sauce I ended up with everything stuck tight to the bottom, and falling apart when I tried to scoop it out.