Really good but i did not really follow the recipe all the way...I had to improvise a lot with what I had in my kitchen. I sauted an onion and garlic in olive oil instead of butter, then added the spinach, some muchrooms, and green onions. Instead of ricotta and sour cream I used cottage cheese, half a can cream of mushroom soup, and shredded cheddar cheese. I rolled the spinach cheese mixture in flour tortillas, and only used about half the can of enchilada sauce, and shredded more cheddar on top... An odd mixture I know, but it turned out delicious ;)

Bland. No one in my family cared for it.

Used mossarella cheese instead of romano

These were so good! Great for our vegetarian tastes! I, like everyone of course, changed the recipe a bit, added avocado chunks, mushrooms and artichokes to the filling. I also used marble cheese instead of monteray jack. Such a good recipe that you for sharing!

Easy to make! As suggested by other reviewers, the 10 Minute Enchilada Sauce recipe makes this dish very Tex-Mex tasty. I substituted plain yogurt for the sour cream & I was short on ricotta so I added a little cottage cheese too. This is a superb vegetarian entree for non-vegetarian adults who like plenty of vegetables in their diet.

Great base recipe. If you'll notice, The recipe doesn't include any spices -- in other words, a blank canvas. I swapped fat free cottage cheese for the ricotta, green enchilada sauce for the red, used about half of a large clamshell of fresh spinach instead of frozen, and used flour tortillas because I can never seem to roll corn tortillas without having them split. For the filling I added a 6oz can of diced green chiles, some leftover salsa verde, and a couple shakes of red pepper flakes, cumin, and chipotle seasoning. Without the seasonings, I think the recipe would be a little bland but it's really easy to jazz it up. Have fun with this one -- you can make it delicious!

Pretty good. Not "knock your socks off good," but tasty nonetheless. I hosted my parents for dinner last night (my hubby is out of town). B/c my hubby HATES ricotta cheese, sour cream & "saucy" enchiladas, I took the opportunity to make something calling for these very ingredients while he is away. :) I also try to make healthy dishes when my parents visit. My dad is on a heart-restrictive diet. I know he struggles to eat "good for you" foods (it's difficult to change a lifetime of unhealthy eating habits). If I can convince him that healthy food isn't bland, I'm making progress. :) While I like these, my parents & I both agree that my "modified" version was slightly better.... Since this recipe yielded 10 enchiladas, I made 1/2 as directed & the other 1/2 w/ 1 c. shreded rotisserie chicken / salsa verde. For both batches, I slightly altered the filling. I added 1/4 c. fat-free half-n-half (for creaminess - I do the same to my florentine shells) & 1/2 t ea. of chili powder, cumin, basil & Mexican oregano. This gave my filling just enough spice, but kept the heat factor in check for my mom's sensitive palate. I also poured ~ 1/2 c. of "sauce" in each pan b4 adding my enchiladas, the remaining sauce & cheese. My only other change was subbing flour tortillas for corn ones (just seemed more appropriate). All in all, these were good (and unique!), but didn't deliver the "wow" factor I was looking for. Thanks for a creative twist on an old favorite, SADONIA! :-)

My family loves this dish! Delicious and easy to make~ I ran out of sour cream, so I used cream cheese plus a few tablespoons of milk as substitute. It worked out great :)

May be the best spinach enchiladas that I have ever had - I use fresh spinach - low fat sour cream & low fat cottage cheese instead of ricotta - use a slightly bigger casserole pan to not crowd the enchiladas as the finished in the oven - very good recipe!

: ( I had hope that these would be really tasty, but they were very bland. I doubt I will try them again, but to those who plan on making this, think about adding some spices and such.