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Spinach Enchiladas Recipe

Spinach Enchiladas

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (40)

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Average Rating:

Total Reviews: 40

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  • on October 06, 2012

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    This is difficult but worth the effort. Better than any I have had at a restaurant.

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  • on September 05, 2011

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    I re-read almost all of the reviews and can't believe no one caught the error in this otherwise terrific recipe. It says to add "both Pepper Jacks" to the spinach filling and then says to mix the grated pepper jack with the cotija. Obviously you can do one or the other, but not both. I followed the fist instruction just because I read it first and then just put cotija on the cream sauce. I also used 1/2 the spinach but that was intentional. Turned out great. Will definitely fix these again.

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  • on May 19, 2011

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    This is a wonderful recipe. I have made it three times, once with frozen spinach, the other two time with fresh. The fresh is definitely better in taste and texture, but the frozen (I was catering a large event was good as well. The recipe takes time to prepare, but it is definitely worth it. I added mushrooms, and that was good as well. I am a vegetarian, but I have served this dish to meat eaters as well, who liked them over the chicken enchiladas that were also served. This recipe is a keeper!

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  • on December 28, 2010

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    This was amazing! I followed all of the directions as the recipe specified the first time, and realized that there are definitely short cuts! For one, I used 3 10 oz. boxes frozen chopped spinach and added 2 portabella mushroom caps, chopped. I had read the reviews and added 1/2 tsp. cayenne and 3 cloves of garlic. I roasted the chiles the day before and the results were the same. So yummy! Will definitely be making again!

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  • on October 22, 2010

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    i was nervous about serving "spinach" enchiladas to this crowd. however, i put in time and effort to do this exactly as directed. i roasted pablanos and blanched spinach at midnight the night before, and it seems i chopped and grated for a very long time the next day as well. the dish was a great success!
    now have made several times over, usually amping up the garlic, chile powder and cayenne, and more likely than not using heavy cream rather than 1/2 & 1/2 because it's always on hand, then serving as a dip or side dish. with the chiles and spinach cooked the day before, and skipping out on rolling tortillas, this recipe is surprisingly quick and easy and always a crowd pleaser.

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  • on August 30, 2010

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    I made this recipe for a work pot luck. I wanted something different to try. Everyone loved it and keeps asking me to make it again. I will definately keep this recipe!

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  • on June 13, 2010

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    These took quite a while to prepare but it was well worth the effort!

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  • on June 12, 2010

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    I've made this twice. It's very good but I haven't been able to make it less than 6 hrs to get into the oven. If you want to spend the day in the kitchen, they are worth it.

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  • on March 15, 2010

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    I found this recipe much to lengthy for what was produced at the end, ultimately...a bit bland. HOWEVER, in Emerils defense....I had the half & half and the heavy cream parts confused..as I had assumed they were pretty much the same..so I only picked up the heavy cream at the market..then towards the end part of the recipe I realized Emeril said to use 1 cup of each...at two different sections of the *Preperation*. Too late for me however at that point!
    Also the cheese parts..of the recipe.......i read & re'read them several times..my opinion...it was confusing. Way to much work for these here "Spinach Enchiladas"...!!!

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  • on February 03, 2010

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    Had a weekend dinner party - 4 couples...each person 60+ years!. Each couple arrived and was given a recipe (fill, rice, sauce, etc listed. Bottom Line...delicious food and tasted so close to the flavors of the dishes that we had each enjoyed during past travels through Mexico...flavors, aromas, textures. Primary issue is the use of spinach. If not...cook this for yourselves. Terrific.

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