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Spinach Enchiladas Verde
SUBMITTED BY:
NICEGIRL512
PHOTO BY:
Shandy
"This is super simple, and even hard-core Texan meat eaters who have never eaten a vegetable in their lives like it. You can substitute yogurt for the sour cream if you want a lighter version."
RECIPE RATING:
Read Reviews
(48)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
20 Min
READY IN
35 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup light sour cream
1 (7 ounce) can green salsa
1 bunch fresh spinach, rinsed and thinly sliced
2 cups shredded Monterey Jack cheese
1 (10 ounce) package corn tortillas
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DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
In a small bowl, stir together half of the sour cream and the green salsa. Spread enough to coat the bottom into a 9x13 inch baking dish. On each tortilla, spread a small amount of the salsa and sour cream in the center. Lay a small handful of spinach over that, and sprinkle with Monterey Jack cheese. Roll up, secure with a toothpick and place into the baking dish. When all of the tortillas are in the pan, pour the remaining salsa over the top and sprinkle with the remaining cheese.
Bake for 20 to 25 minutes in the preheated oven, until the enchiladas are browned and heated through.
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REVIEWS
Reviewed on Jul. 13, 2006 by JPeg
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JPeg
Jul. 13, 2006
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.
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11 users found this review helpful
This recipe was AMAZING. No Joke. I made it for my family tonight (I'm 19), and everyone...
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Reviewed on Aug. 18, 2006 by cmonicat
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cmonicat
Aug. 18, 2006
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.
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8 users found this review helpful
We're trying to eat vegetarian and this recipe was a hit, from my pure Texan husband to my 4...
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Reviewed on Jul. 5, 2008 by
Thisni Caza
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Thisni Caza
Jul. 5, 2008
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.
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6 users found this review helpful
Yummy! This stuff is GOOD! Also GREAT reviews from my fiance. Followed the ingredients for...
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Reviewed on Nov. 29, 2007 by Steph
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Steph
Nov. 29, 2007
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.
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6 users found this review helpful
Ok, actually I'd give this 3 1/2 stars. I followed the recipe as written but since I couldn't...
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Reviewed on Jul. 7, 2006 by
Sara
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Sara
Jul. 7, 2006
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.
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4 users found this review helpful
The green sauce was so delicious! It had just the right tang to it. I would have given it...
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Reviewed on Jun. 19, 2007 by
She's A Vegetarian!
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She's A Vegetarian!
Jun. 19, 2007
Good flavor, but came out a little mushy. Maybe because I added mushrooms?
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3 users found this review helpful
Good flavor, but came out a little mushy. Maybe because I added mushrooms?
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Reviewed on Jul. 20, 2008 by PIXXIEGD
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PIXXIEGD
Jul. 20, 2008
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.
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2 users found this review helpful
I've made this dish a few times and it's turned out very well everytime. Sometimes I use...
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Reviewed on Jun. 30, 2008 by Helenarose
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Helenarose
Jun. 30, 2008
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.
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2 users found this review helpful
Excellent flavor, followed other reviewers' advice and added some more flavor to filling --...
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Reviewed on Oct. 10, 2007 by
Alina
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Alina
Oct. 10, 2007
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.
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2 users found this review helpful
Excellent recipe, my husband and I both loved it! I've aded sauteed mushrooms and onions, as...
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Reviewed on Oct. 10, 2007 by
lizziej78
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lizziej78
Oct. 10, 2007
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.