The recipe itself was very tasty, but I can only give it 4 stars as written. 7 ounces of salsa is nowhere near enough. I'm also confused as to what a 10 ounce package of tortillas is supposed to be (what diameter? I'm assuming 6 tortillas since 6 servings, but this is not the most intuitive way of describing). I also didn't use nearly that much cheese nor do I think it necessary. I used baby spinach and instead of slice, I took handfuls and crumpled/tore to get a nice sized pile for each enchilada. I ended up using 'taco sized' whole wheat tortillas by Mission. Yes they were flour, I know I know. However, because they were simply rolled, I had no problems with breaking/tearing at all. Didn't have to warm them or anything. I also confess, I added some shredded chicken. I just needed to add some protein to the meal. I'm not entirely sure how much spinach/salsa/sour cream I ended up using inside the enchiladas, but to 1/2 cup sour cream I certainly added more than 3.5 oz of green salsa. I think I should have added more, too; the sauce was a good base to let the tortillas soak up, but was very mild. I also put a lot more than 3.5 oz on top. Just buy a 16oz jar or so and use what you like. I'll make it again with my changes, no question, so thank you for the recipe anyway!
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The recipe itself was very tasty, but I can only give it 4 stars as written. 7 ounces of salsa...