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Spinach Enchiladas Recipe

Spinach Enchiladas

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (41)

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Average Rating:

Total Reviews: 41

Showing 11-20 of 41

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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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  • on January 08, 2010

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    I added portabella mushrooms and chipotle seasoning. My 22 year old daughters college friend that attend culinary school wanted the recipe. Make the Mexican rice, it is really really good as well.

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  • on October 22, 2009

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    My friend made this for a dinner party, and it was soooo good. Definitely very rich, something only to be eaten every once in awhile for a holiday or something. He told me that he followed this recipe exactly. The only thing I would do to mine is try and make it a bit spicier. But it's nothing that a little hot sauce can't fix while eating.

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  • on August 31, 2009

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    I made these for me and my husband and we ate them all week long! I didn't fry the tortillas, and it ended up making about 18 enchiladas instead of 12. Instead of the cream sauce I skipped it and just poured a jar of store bought tomatillo salsa on top. As a huge fan of tex-mex, these were some of the best spinach enchiladas I have had.

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  • on August 09, 2009

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    I made these for the first time tonight and they were to die for. I used about half the spinach called for, and added diced mushrooms and black beans to the filling. I did not bother to fry the tortillas. For the sauce, I used vegetable stock and skim milk instead of the chicken stock and heavy cream called for. And, as the previous reviewers had suggested, I didn't bother with extra cheese on top. They came out sooo good, I would definitely make them again! Well worth the effort, although perhaps not a good weeknight meal as they do require quite a bit of time to prepare and you end up with a lot of dirty dishes. My only complaint was that they seemed to need a little bit of tang--they were spicy, but some sort of sharpness was missing. Maybe I will try a sprinkle of cheddar on top next time.

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  • on January 20, 2009

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    We made this for the first time. I'm not sure I'd make it again and it was a lot of work for an average taste. We felt it was too much Spinach. I'd probably cut the Spinach in half next time, maybe add some mushrooms and spice it up more. I suppose we expected more flavour for the time invested in this one.

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  • on November 24, 2008

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    I made this recipe for a going away party for a friend, who is vegetarian. I subsititued with vegetable broth and added sliced baby portabella mushrooms. They were a big hit, no leftovers. Definitely a crowd pleaser.

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  • on October 17, 2008

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    Overall these are an amazing vegetarian dish. They do take awhile to make and are really rich. We even added diced yellow squash and red and orange bell peppers to the filling and they were still a little too rich. Next time I will not make the cheese sauce topping and will just bake them brushed with a little butter on top to brown. All in all though this is a good recipe. Even my husband who is a meat lover said these are the best meat-free recipe he's had!! Thanks!

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  • on October 06, 2008

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    Would this be something that I could make the night before? Just put the cheese on b4 putting it in the oven? I'm assuming so, but not sure? Any advice?

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  • on August 08, 2008

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    I was looking for a "healthy" recipe for enchiladas and this one reminded me of a version they have at On the Border. I used fat free half and half instead of the heavy cream and the sauce came out great.

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