Reviewed: May 17, 2013

First time around I found them a little runny and flavorless. So second time, I used half the sour cream and added half package of room temp cream cheese, Cajun seasoning and garlic powder. Then topped cheese with jalapenos before baking. Much better. Can't wait to try it with mushrooms as suggested.

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Reviewer:

maidenlane

Cooking Level: Expert

Living In: Shawnee Mission, Kansas, USA

Reviewed: May 7, 2013

I made a few changes to the recipe I added shredded chicken, diced onions, and mushrooms. This was perfect Great flavor. The only reason I'm giving it 4/5 stars is because the tortillas wouldn't stay together they kept breaking. tried less ingredients in the wrap but still broke would try next with flour tortillas. Great recipe! thanx for sharing

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Reviewer:

blevande

Cooking Level: Intermediate

Reviewed: May 4, 2013

These are yummy! You don't need to put the corn tortillas in hot oil in order to roll them. Just wrap in a barely damp paper towel and heat in the microwave till fairly warm. They will roll right up with no tearing.

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Reviewer:

GINNY671

Cooking Level: Intermediate

Home Town: Santa Ana, California, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: May 1, 2013

I used collard greens instead of spinach just because it's a lot more sturdy. I blanched the collard greens so it is easier to wrap. I did have to use double or even close to triple the amount of salsa verde and sour cream. I like my food with lots of sauce. It makes enough to feed 8 to 9 people with average. appetite.

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Reviewer:

Pirouette

Cooking Level: Intermediate

Home Town: Kobe, Hyogo, Japan

Living In: Highland, Indiana, USA

Reviewed: Apr. 22, 2013

Enjoyable. Will try again with different filling.

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Reviewer:

Velcrosneakers

Reviewed: Apr. 21, 2013

Loved this recipe. To save time, I followed the advice of reviewers who layered the ingredients to make a casserole. I also added shredded chicken and black beans to my spinach and sour cream mixture. I cooked the shredded chicken by throwing a few boneless skinless chicken breasts in the crock pot with a little salsa and taco seasoning. It was ready to shred by the time I got home from work. We will be making this again!

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Reviewer:

LYNNB826

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Apr. 11, 2013

I did not care for this recipe.

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Reviewer:

Bake Until Golden

Cooking Level: Intermediate

Home Town: Arcadia, California, USA

Reviewed: Apr. 5, 2013

This recipe is fantastic! I used half the sour cream, and PC brand tomatillo salsa. If you're in Ontario, Canada, I would strongly recommend getting that salsa for this recipe. There's no easy way you could equal the flavour with a homemade salsa verde.

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Reviewer:

Jonathan

Reviewed: Apr. 4, 2013

Wonderful recipe!

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Reviewer:

khudson

Reviewed: Apr. 4, 2013

This was a good way to add some veggies to our diet. I added onion and red bell pepper as someone suggested, used plain yogurt instead of sour cream. It came out better than I expected. Thanks for sharing!

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