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Spinach Enchiladas

Reviewed: Aug. 2, 2011
I loved this recipe! I gave 5 stars but keep in mind I made several changes to this recipe because of what I had on hand. I ended up using this recipe as a sort of "jumping off" point. I used flour tortillas instead of corn. Also, I added cream cheese to the inside and left out the ricotta. Instead of using the sour cream on the inside of the enchilada, I mixed only a couple tablespoons in with the enchilada sauce before I poured it over the top, and only used half of the jar of sauce. I used diced yellow onion and fresh spinach instead of frozen. After the onion and garlic had softened a little, I added the spinach and let it cook down a little bit. We loved it!
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