Reviewed: Nov. 21, 2009

The filling of the enchilada was very good. You could definitely add to it without the filling being too overwhelming. I would suggest sticking with the corn tortilla suggestions (flour wasn't that great) and DEFINITELY make your own enchilada sauce (or, if you know a good canned brand use that). The enchilada sauce I used was gross and almost ruined the meal for me.

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b44v21lenz

Home Town: Sacramento, California, USA

Living In: Santa Cruz, California, USA

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Reviewed: Nov. 18, 2009

I didn't care for the taste of these. The garlic and cheese flavor was not for me.

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Sarah J

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Reviewed: Nov. 17, 2009

this was a good recipe. i used less spinach and added some shredded chicken to the recipe, but it was still a bit too much spinach for me and my hubby. for the chicken, i just used a boneless, skinless breast and used a recipe from this site (blackened chicken). i also used hot enchilada sauce and shredded pepper jack instead of montery jack because we like it spicy. will definately make again, but will use less spinach.

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JENNY23315

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Poulsbo, Washington, USA

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Reviewed: Nov. 10, 2009

Excellent! I added red bell peps, yellow onion (finely diced), corn and a touch of chipotle to liven it up a bit. The original gives a nice basic recipe to experiment with.

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deesnyder

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2009

This was a five star recipe just as it was written! The kids didn't really like it, but my husband and I LOVED it! My husband even said that it was so good he would serve it to company. This one is a keeper! Thanks for sharing!

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CODEBLEU

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Reviewed: Nov. 4, 2009

My whole family loved this. Even the kids. It was super easy to make and could be made ahead of time and frozen if needed. This will be a new fav in my household.

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Jen Cantrell

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Reviewed: Nov. 3, 2009

I cannot believe this recipie has 5 stars! nless you love spinach, you will choke on these enchiladas... they are PURE SPINACH. Don't bother with this recipie unless you're going to add some beans/tomatoes/something else other than just spinach!

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Sw3dishfish

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Reviewed: Nov. 3, 2009

Delicious! I used a bag of fresh spinach and flour tortillas, as I don't like corn tortillas and made my enchilada sauce from scratch, as it's cheap and easy to do. I may spice it up a bit next time. I served it with a salad. The family loved it!

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SARVIN4

Cooking Level: Expert

Living In: Wichita, Kansas, USA

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Reviewed: Nov. 2, 2009

I really enjoyed this. I added the seasonings like others recommended and I am glad I did. I feel like it need something more or something added but can't put my finger on it. I used a Green Chili Enchilada sauce, maybe that was the missing thing. I just like whiter sauces with spinach. Maybe I will try red next time. I did use lower cal ingredients on the dairy and used low carb tortillas. I don't usually like Mexican style food but this was very good and easy to make. OH, my husband says to add crab to it next time. :)

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Barb

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Reviewed: Nov. 1, 2009

Very good. Use a spicy enchiladas sauce

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DebL

Cooking Level: Intermediate

Living In: Sandy Hook, Connecticut, USA

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Reviewed: Oct. 31, 2009

OH MY GOD! these were so delicious! i've never had an enchilada that tasted this good!

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k.topia

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Reviewed: Oct. 30, 2009

These were great!! Like others, I used low fat cottage cheese instead of ricotta, just to be healthier. Very easy!! Had them with low fat refried beans and a salad.

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DIANE

Cooking Level: Intermediate

Home Town: West Covina, California, USA

Living In: Ontario, California, USA

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Reviewed: Oct. 27, 2009

I thought the filling was a little bland and too creamy. To get more substance I later halved the current contents and added refried black beans and boca ground "beef" (since I am a vegetarian). To spice it up I added cumin and chili powder like some of the other reviewers suggested. I also found that some brands of enchilada sauce are kind of gross so now I will always go with Old El Paso brand. To top it off I used cheddar cheese. My boyfriend gave it 5 stars with my changes.

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AudreyK

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Reviewed: Oct. 19, 2009

These enchiladas were just okay for us. I didnt get any type of review from my fiance, which meant he didnt like them. First off, the recipe needs more seasonings added. I added more to make the filling taste better. Second, instead of corn tortillas, it needs flour. The corn tortillas just didnt hold up well with this or taste right. I really think the flour tortillas would go better with this dish and be a better pairing with the spinach. If you change those two things, I think this could hold up to a 5 star rating. But as written I give it only 3 stars.

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pink

Cooking Level: Intermediate

Living In: Aurora, Indiana, USA

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Reviewed: Oct. 19, 2009

These were easy to make and they tasted great, but I do feel like they were missing a little something. My husband is a vegetarian and he loved them!

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desiree

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Reviewed: Oct. 17, 2009

Really easy recipe and tasted pretty good, but something was missing. I couldn't put my finger on it. Maybe it needed a little more salt, meat or something that had some texture.

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traci

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Reviewed: Oct. 16, 2009

As close to authentic mexican compared to any other dish I've attempted. Easily a new family favorite!

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QueenBriggs

Cooking Level: Expert

Home Town: Spencer, New York, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Oct. 15, 2009

These turned out a fantastic dish and I was amazed by how quick and easy the preparation was. I made a few alterations, which I think contributed to the excellent result. Rather than using frozen spinach, I chopped a bag of fresh spinach and sautéed it with 1/2 tbsp butter and a splash of water then drained when cooked, wilted and ready. I substituted Mexican blend cheese for Monterrey Jack. After I mixed in the cheeses and creams according to directions I added my own seasonings- sprinkles of Adobo, garlic powder and paprika and I also added a small can of green chiles. I poured some enchilada sauce into the baking dish before adding the enchiladas and I sprinkled the top layer with additional chopped green onion.

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AnaLiz

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Reviewed: Oct. 15, 2009

These were great. I loved the combination of flavors. I don't like ricotta so I subbed cottage cheese. I only used about 1 1/4 cups cheese. I think this would be even better if I add more seasoning to the spinach. I also topped with my own red sauce so that it wasn't too salty for me. Definitely a keeper. I served with Garlic Parmesan Orzo on this site.

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Lizzie H

Cooking Level: Expert

Living In: Ravenna, Ohio, USA

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Reviewed: Oct. 13, 2009

This was FABULOUS!!! I used green enchilada sauce instead of red (my DH's preference) and added cumin and white pepper (about 1/2 tsp. of each). I am totally adding this to my regular rotation.

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JLYNNNAMDG

Cooking Level: Intermediate

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Spinach Enchiladas

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