 |
|
|
| Home > Recipes |
|
Here’s how the rating system works:
= Didn't care for the recipe much, 
= Loved this recipe
| Spinach Enchiladas Recipe courtesy Emeril Lagasse, 2002 Show: Emeril Live Episode: Emeril Salutes Houston Overall User Rating:  |
Very good
10/17/2004 at 02:50pm
User: BARBARA from Orlando, FL User Rating:
I really enjoyed this. It was a bit time consuming to make but it was worth it. I deleted the chile peppers and some of the pepper jack cheese since I don't enjoy spicy food. I also halved the recipe since I was only feeding 2 and I had tons of filling and plenty of leftovers. My husband enjoyed it and just made the request of not putting the cheese on top. This is a keeper and I will make it again.
Fantastic!
10/03/2004 at 05:22pm
User: KATE from Kent, WA User Rating:
This recipe appears to be pretty complex, but it wasn't really to challenging. And I improvised a lot, to taste and convenience. Used part fresh spinach, part frozen, turned out great. Also used mozarella and monterey jack, and it was just fine. Really, really awesome outcome and I cannot wait to make them again.
Ummmmmm, Ummmmmm Good!
09/14/2006 at 03:36pm
User: Hallie from cocoa, FL User Rating:
If I could give this a ten star rating I would! The first time I made this, I followed the directions to the letter, the second time, I used only frozen spinach, and cut the half and half IN half and used 2% milk for the rest. I also added chicken as my meat, and used goat cheese instead of fresco or queso blanco, and flour tortillas intead of corn. They were every bit as yummy, infact, I liked them better.
Yummy
08/08/2006 at 09:34pm
User: anne from decatur, GA User Rating:
This was delicious. Even our 2 boys that don't normally (ever) eat spinach ate it. The rice was delicious also. I took the advice of the other reviewers and only used jack and 'mexican' cheese, and pre-washed spinach. Even w/ the short cuts - it took a while to prepare - but was worth it.
excellent but i cheated
07/01/2005 at 04:54pm
User: JAMIE from mcallen, TX User Rating:
very good;but, i bought frozen creamed spinach in a boiling bag (2 bags) it worked but probably could have used alittle more spinach... also added a 15 oz can of sweet corn drained. the only cheese I used was pepper jack 2 to 3 cups and i used 6 poblano peppers instead of 4...
Very Tasty
06/07/2007 at 06:35pm
User: Anonymous User Rating:
the filling is amazing, but it made a ton of enchiladas, we were eating them for days! I did a layered casserole too and that worked out fine.
You'll LOVE Spinach after this
06/05/2006 at 09:13pm
User: Ana from Miami, FL User Rating:
I love this recipe!! It tastes delicious! The only thing is I didn't add the roasted peppers, but I promise you're not missing anything. The cheesy spinach mix is so awesome, when I was making the enchiladas I tasted the spinach mixture before wrapping them in the tortillas, and I said, "Wow, this would make a great dip." Its become my famous spinach dip that everyone loves. Some tell me, "I don't like spinach." I just reply, "You just haven't tried my dip, yet."
The BEST Spinach Enchiladas I've Ever Had
05/31/2008 at 07:24pm
User: Mindy from Clemson, SC User Rating:
I lived in Texas for years and have eaten many enchiladas . . . and these are by far the best. I must admit that this recipe is a lot of work. It's important to follow the directions exactly. e.g. char the poblanos yourself, fry the corn tortillas to make them pliable, etc. However, the time investment is well worth it. Also, it's kind of exciting to be able to say that the best enchiladas that you'll ever eat are not from a restaurant in Texas or Mexico, but are the ones that you can make at home!
delish!!
05/31/2004 at 02:54pm
User: Anonymous User Rating: Not Rated
A lot of flavor in this one, folks! The pablanos add heat to the enchiladas, but not too overpowering. I stongly agree with the last reviewer: use pre-washed spinach and save yourself a lot of time (that's the only tedious part of the recipe).
Worth the Effort!
05/11/2004 at 01:10pm
User: LIGEA from Boulder, CO User Rating:
While picking apart four pounds of spinach was a lot of work (and I was reminded later that I could have used the pre-washed spinach, which would have saved time), the results were well worth it! These enchiladas are creamy and have just the right amount of flavor. I highly recommend this recipe.
Takes some time but worth it
04/13/2008 at 09:14pm
User: null from null, null User Rating:
I made this for our couples game night and it was a slam dunk. I used flour tortillas instead of corn without any problem.
great
04/05/2008 at 04:29pm
User: julie from savannah, GA User Rating:
I thought this would not taste that great,but the flavors were wonderful.It does take a while to make but it is worth it.
Yummy yummy
03/26/2005 at 11:58pm
User: Sharon from Channelview, TX User Rating:
My husband made these for me for my birthday. What a wondeful gift! Very creamy and tasty!
Bangarang
03/18/2008 at 07:55pm
User: Jakub from Asheville, NC User Rating:
Best darn Mexican meal ever!
Tasty, but time consuming!
03/09/2008 at 10:07pm
User: Jennifer from Shakopee, MN User Rating:
I just made these, and they were quite good, but man, it took 2 hours to make! I added mushrooms and some chicken to make the filling more flavorful. Next time, I think I'd add a little bit more spice to it, and instead of frying the tortillas (which was a pain and didn't really result in pliable tortillas), I'd make more of a lasagne/layered casserole instead.
Great Veggie option!
03/03/2008 at 04:10pm
User: EMILY from Chicago, IL User Rating:
I made this substituting vegetable stock instad of chicken. It was great and there was nothing left of the dish at the end of the night! I will make it again!
Big hit but time consuming
02/12/2007 at 06:44pm
User: Erin from Little Rock, AR User Rating:
I made these for a Mexican style dinner party and they were a big hit. But, I wish I had blanched the spinach and finished the "stuffing" long before any guests showed up. It was ALOT of spinach to blanch!
perfect!
02/08/2006 at 06:41pm
User: darlene from mcallen, TX User Rating:
This is my all time favorite recipe, it takes quit a while to make but well worth it. I made it last year for my mother's birthday and everyone loved it so much they beg me to make it all the time.
yummy!
02/07/2007 at 06:00pm
User: Brooke from Emporia, KS User Rating:
It's got a bit of a kick to it but very tasty! Was very time consuming but worth the time.
My favorite! Some tips...
01/08/2008 at 09:19pm
User: Jennifer from Oklahoma City, OK User Rating:
I love these enchiladas! These are my bf favorite enchiladas at El Chico and he gave these a 5/5~! I agree with others-you don't need the extra cheese on top! Promise me, I love cheese more then anything but it's not needed at all! I also used 2% milk instead of the heavy cream and it didn't make a difference. I added mushrooms and it really made it yummy! I couldnt find Poblanos nor can I burn them with a gas grill so I used canned chopped green chilis and it was great. This recipe makes alot of filling, I used the regular corn tortillas and I still had half the filling left after doing 12 enchiladas! And I packed them full! So half the recipe if your making for 4 or less. I had enough to serve 10 being generous. These are so good and I used to think spinach enchiladas would be "weird".. PS. I've never been the best at making a 'rew' and I managed to figure out this one..don't be intimitated :)
Suzanne from Indiana
01/02/2005 at 08:15pm
User: SUZANNE from Munster, IN User Rating:
This recipe was recommended to me..I thought it was very good but very labor intensive.