Spinach Enchiladas Recipe Reviews - Allrecipes.com (Pg. 16)
Reviewed: Sep. 30, 2010
I made this to take to a friend's birthday party and I didn't have any leftovers!
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Photo by Carlie

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Sep. 19, 2010
Great recipe. My husband insisted that we double the spinach so we did. I added some cottage cheese and a little extra ricotta. We had white onions so we used those instead. We used a mixture of 70 percent pepper jack and 30 percent cheddar. Also, I added a fair amount of spicy Mrs. Dash to the spinach/cheese filling. We used a lot more onion than the recipe calls for, but that is personal preference. Turned out fabulous. Thanks for sharing! :)
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Photo by ltlchkn2

Cooking Level: Intermediate

Living In: Carlsbad, California, USA

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Reviewed: Sep. 16, 2010
This was a little too rich for my liking.
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Photo by KLEE02

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Photo by MesaMa
Reviewed: Sep. 7, 2010
I have made these a few times before, we love them that much! I added regular onion, jalapenos, minced cilantro and red bell pepper, oh, and I doubled the amount of spinach in addition to what the recipe called for. I also used FF cottage cheese blended in a food processor to make it smooth instead of ricotta. Instead of a red enchilada sauce, I used green and instead of mixing the sour cream inside the enchiladas, I mixed it with the enchilada sauce and poured over. Super delish, the whole family loved it! Note: In my opinion corn tortillas need to be lightly toasted to bring out their full flavor potential, however doing so makes them crispy and next to impossible to roll... Solution? Dip them in the enchilada sauce= instant rollability. :)
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Photo by MesaMa

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Sep. 4, 2010
love this! i add a finely diced jalapeno for a little more zip. very good reheated. thanks!
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Reviewed: Sep. 2, 2010
Fantastic! Such a nice change. Jeff loves this! I used low carb tortillas and the texture is super.
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Reviewed: Sep. 1, 2010
These were AMAZING! The only thing I changed about the recipe was used cottage chesse instead of the ricotta, but I'm sure they are just as good if not better with the ricotta- I just wanted to lighten it up a bit. I used generic canned enchilada sauce but I do want to try the ten minute enchilada sauce recipe on this site.
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Reviewed: Sep. 1, 2010
Oh yum, these were fantastic and so easy to put together! I used Watties arribiata chunky spicy pepper sauce instead of enchilada sauce and this provided a nice spicy kick to counteract the smoothness of the spinach mixture.
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Photo by Chicken

Cooking Level: Intermediate

Home Town: Dunedin, Otago, New Zealand
Reviewed: Aug. 31, 2010
These were good but needed some sort of kick. I think next time I will add a little cumin to the mixture and perhaps some other spices. Still yummy though.
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Cooking Level: Intermediate

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Reviewed: Aug. 30, 2010
This was real good! My only complaint was my hubby thought it could use some chicken in it. I thought it was good as is...but the filling could have used a little more substance. I made exactly as the recipe stated except I used tomato & basil tortilla's & I made the creamy garlic sauce to top it. I did 2 tbsp butter 4 cloves garlic, 2 tbsp flour until it was thick then added milk as needed to thin it out. It was delicious!!! Next time I will add some chicken as well.
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Photo by nrsejessica

Cooking Level: Intermediate

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