Reviewed: Jul. 13, 2011

This turned out really good. Next time we would add more protein - like chicken or black beans to this dish to give it more volume. Extra sautéed veggies (like zucchini or maybe peppers) might be good too.

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Reviewer:

KatherineK

Reviewed: Jul. 9, 2011

Everyone really liked this one, and although a little work intensive, it's not that hard to make. I was even able to make it here in Germany, despite often being unable to find the right ingredient for Mexican food. I made my own enchilada sauce to go with it, and it was easy and really good!

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Reviewer:

tinderblast

Reviewed: Jun. 28, 2011

These are delicious! My meat eater husband even likes them and doesn't complain about eating this no-meat dish. A favorite in our household!

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Reviewer:

Mina

Cooking Level: Expert

Living In: Decatur, Georgia, USA

Reviewed: Jun. 13, 2011

These were amazing! I pretty much kept the recipe as is, other than added a little seasoning salt to the spinach mixture, subbed cottage cheese for the ricotta, and used the 10 minute enchilada sauce recipe. So amazing. Oh, and I also used fresh spinach instead of the frozen, and sweet onion rather than green. Just minor changes.

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Reviewer:

Crystal Dawn

Cooking Level: Expert

Living In: Lacey, Washington, USA

Reviewed: Jun. 10, 2011

We loved these!!! I didn't change much, just used EVOO instead of the butter. They will put these on the regular rotation for dinner.

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Reviewer:

KANE116

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Atlanta, Georgia, USA

Reviewed: Jun. 7, 2011

I have had Spinach Enchiladas before, but these were the best I have ever had. The most important things to follow to make this amazing is to add a can of green chiles as one reviewer suggested, and also make sure you're only using regular Monterrey Jack cheese by itself and not one mixed with colby. I never knew how AMAZING Monterrey Jack cheese tastes when its not mixed with something else....it really makes this recipe. My husband raved about these for days after I made them- he even told everyone at his work about them (and he usually isn't a spinach fan). This recipe is definitely a keeper!

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Reviewer:

Chef Pika_Dream

Cooking Level: Expert

Home Town: Mesa, Arizona, USA

Living In: Phoenix, Arizona, USA

Reviewed: May 14, 2011

EXCELLENT! Made this for a small dinner party and everyone loved it. I made onepan exactly like the recipe and another with shredded chicken. Everyone went home with the recipe and some enchiladas! :)

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Reviewer:

steph

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Sewell, New Jersey, USA

Reviewed: May 11, 2011

Very good, used ricotta salata because we had it on hand... created a drier enchilada. will definitely use wet ricotta next time.. maybe through some artichoke hearts in there as well!

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Reviewer:

BethDai

Reviewed: May 10, 2011

We are not a vegetarian family. But, this recipe makes us rethink our decision. To spice up the recipe I added a small can of green chiles. This dish is easy, healthy, and savory.

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Reviewer:

amandasbrown

Reviewed: Apr. 20, 2011

We thought this was wonderful AS IS. I did not make any changes. I only used 15 oz of enchilada sauce, any more than that would be overkill. Easy recipe & I will make again.

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