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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

Showing 31-40 of 40

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  • on August 08, 2006

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    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.

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  • on June 05, 2006

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    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."

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  • on February 08, 2006

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    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.

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  • on July 01, 2005

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    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...

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  • on March 26, 2005

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    My husband made these for me for my birthday. What a wondeful gift! Very creamy and tasty!

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  • on January 02, 2005

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    This recipe was recommended to me..I thought it was very good but very labor intensive.

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  • on October 17, 2004

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    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.

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  • on October 03, 2004

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    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.

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  • on May 31, 2004

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    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.

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  • on May 11, 2004

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    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.

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