This is super simple, and even hard-core Texan meat eaters who have never eaten a vegetable in their lives like it. You can substitute yogurt for the sour cream if you want a lighter version.
We loved this recipe! I made homemade green sauce (look for a recipe for salsa verde...it's really easy to make), and the trick to keeping the corn tortillas from falling apart is to dip them briefly in hot oil in a pan (drain them on paper towels on a plate after doing this). It's tricky, but it makes the tortillas flexible enough to roll. Will probably make more salsa verde to use on them next time, too. Edited on 1/3/09: Making the separate enchiladas became too much of a hassle, so now I make this as a casserole (layering the spinach, the cheese/sour cream, and the corn tortillas, ending with the sauce on top). Much easier, and we make it more often now! Yum!
Read MoreOk, actually I'd give this 3 1/2 stars. I followed the recipe as written but since I couldn't find a mild green salsa, I increased the sour cream a bit to cut the heat. The corn tortillas taste great but are a pain to work with. They unroll and tear. I tried putting them seam side down and that didn't work either. Whoever suggested making this as layered enchiladas was smart! I like spinach, but I did find these a bit too spinachy. If I make this again, I'd probably add chicken and/or beans and maybe some corn or mushrooms or something. The sour cream/salsa mix is tasty. The monterrey jack cheese is also excellent. Bottom line: I suggest adding more things to the filling and layering rather than rolling the tortillas.
Read MoreWe loved this recipe! I made homemade green sauce (look for a recipe for salsa verde...it's really easy to make), and the trick to keeping the corn tortillas from falling apart is to dip them briefly in hot oil in a pan (drain them on paper towels on a plate after doing this). It's tricky, but it makes the tortillas flexible enough to roll. Will probably make more salsa verde to use on them next time, too. Edited on 1/3/09: Making the separate enchiladas became too much of a hassle, so now I make this as a casserole (layering the spinach, the cheese/sour cream, and the corn tortillas, ending with the sauce on top). Much easier, and we make it more often now! Yum!
This recipe was AMAZING. No Joke. I made it for my family tonight (I'm 19), and everyone loved them. I don't follow recipes too well though, I'm pretty sure I added a lot more cheese than called for. I also ran out of green sauce for the top and was too lazy to go to the store so I made some more up with just regular salsa and made stripes on top and it looked great and tasted really well also. Like the previous reviewer though, my tortillas fell apart a little so next time I may try frying them in oil a little before hand. I really didn't mind them falling apart though because it tasted the same. But yeah, I registered on this site just so I could write a review for this recipe. That's how good it is....so go make it...now.
Ok, actually I'd give this 3 1/2 stars. I followed the recipe as written but since I couldn't find a mild green salsa, I increased the sour cream a bit to cut the heat. The corn tortillas taste great but are a pain to work with. They unroll and tear. I tried putting them seam side down and that didn't work either. Whoever suggested making this as layered enchiladas was smart! I like spinach, but I did find these a bit too spinachy. If I make this again, I'd probably add chicken and/or beans and maybe some corn or mushrooms or something. The sour cream/salsa mix is tasty. The monterrey jack cheese is also excellent. Bottom line: I suggest adding more things to the filling and layering rather than rolling the tortillas.
Ok, actually I'd give this 3 1/2 stars. I followed the recipe as written but since I couldn't find a mild green salsa, I increased the sour cream a bit to cut the heat. The corn tortillas taste great but are a pain to work with. They unroll and tear. I tried putting them seam side down and that didn't work either. Whoever suggested making this as layered enchiladas was smart! I like spinach, but I did find these a bit too spinachy. If I make this again, I'd probably add chicken and/or beans and maybe some corn or mushrooms or something. The sour cream/salsa mix is tasty. The monterrey jack cheese is also excellent. Bottom line: I suggest adding more things to the filling and layering rather than rolling the tortillas.
So good, so easy. Perfect winter comfort food! I followed it almost as is except I stir fried 1 1/2 onion + 1/2 a red pepper + 1 cup of mushrooms with some cumin powder, salt, pep, paprika, garlic powder and chili powder. I also added half a finely diced jalapeno pepper to the salsa verde/sour cream mixture as the salsa I bought was mild and I like spice. After adding the sauce to the tortilla, I spooned some of the stir fried veggies, then I added the spinach + cheese and a bit more sauce. Cooked for the time stated. I can't wait to make these again! I'm a vegetarian and haven't enchiladas since I quit meat (1 yr ago!!!) because I didn't think veggie ones would compare, boy was I wrong! BTW I added much more salsa verde sauce then called for, almost double.
Made a few changes in that we used low fat yogurt instead of sour cream and added some shredded roasted chicken in with the spinach. It was fantastic! The flavors blend perfectly, the Salsa Verde and the yogurt made a delicious sauce. We did not roll our enchiladas but stacked them instead in a round casserole dish and in the order of tortilla, sauce, spinach, chicken, cheese and repeat. Then poured the remaining sauce on the top of the last tortilla and added the remaining cheese. It's much faster to prepare that way and doesn't take away from the taste of the dish in anyway. This recipe is a keeper, thanks for sharing it!
Yummy! This stuff is GOOD! Also GREAT reviews from my fiance. Followed the ingredients for the most part (except using a different type of tortilla) but got off a little on the propotions. Didn't have bunches of spinach, only baby spinach in a bag. Ended up using twelve ounces light sour cream, sixteen ounces Herdez Salsa Verde, two six-ounce bags of baby spinach, and two cups of shredded cheese. Used multi-grain wraps (NOT whole wheat, which I find dry); love the multi-grain...they add texture but don't taste heavy or gummy; always use them for enchiladas. Followed the directions except for the bright idea to wilt the sliced spinach in the microwave just to make it easier to handle. Well, I ended up having to blot and squeeze and squeeze and blot. You get the picture. Another reviewer mentioned watery...so maybe a good thing in the end, as all of the water I squeezed out of the spinach would have cooked out into the dish. We will fer sure make this again, maybe adding onions or shredded spiced chicken; using pepper jack cheese.
Excellent recipe, my husband and I both loved it! I've aded sauteed mushrooms and onions, as someone suggested, and it turned out great! This recipe also works great with chicken (I use rotisserie or simply boil a chicken breast), instead of spinach. To follow up: the tortillas tend to fall apart when rolled. To eliminate this problem, heat up oil in a frying pan, and quickly dip tortillas in the hot oil before rolling them up.
We're trying to eat vegetarian and this recipe was a hit, from my pure Texan husband to my 4 year old and 2 year old twins. Really tasty. I served it with Mexican rice, beans, and guacamole. Yummy, quick, easy, economical, and healthy. This is definitely a keeper for us.
Excellent flavor, followed other reviewers' advice and added some more flavor to filling -- cumin, dried onion flakes, and a lot more garlic -- it was so easy and very good. I served it with Mexican rice, made in a rice cooker, it was the perfect combination. I'll be making this one again and again.
The green sauce was so delicious! It had just the right tang to it. I would have given it five stars, but my husband said that it had a little too much spinach for his taste (personally I disagree), but maybe next time I'll sautee some mushrooms in too or add more cheese. Also, my corn tortillas fell apart a little -- not sure why, if I just packed them in too tight or what.
Made these for dinner tonight and they were wonderful!! I made a few changes to lower the calories and fat as I am on a diet. I made my own corn tortillas, used fat free sour cream, weight watchers mexican cheese and didn't have fresh spinach so I used frozen thawed and squeezed dry. It changed the calories to only 140 each and the fat grams to 3 each!! Will make these again!!
Very tasty with sooo many possibilities to play with. As with most other review, preheat the tortillas with spray Pam and a hot pan, or the hot-oil dip to soften and help prevent them from tearing. I usually am short on time so I prefer the casserole layers method. I also use a mix of cheeses-- queso, pepper-jack and sharp cheddar with my Monterey Jack--- We LOVE CHEESE. And most stores sell the pre-grated cheese blends, too. Shredded rotissarie chicken layers truly completes this meal for those non-vegan's out there. Even using the "non-traditional" flour tortillas, rolled up and sprayed with Pam, baked until browned and crisp is another way to enjoy this basic "verde" enchilada. This recipe gives a good base to develop so many savory variation... I encourge everyone to add there own "flair". I don't think I've made two enchiladaa verdes the same, but each has been wonderful
Delicious, if not precisely what I was expecting. ^_^ I used 2 packages of frozen spinach since the bunches of spinach were pretty grody-looking at my grocery store, thawed and drained, and I could have stood to use more. Light sour cream, 2 cans mild green enchilada sauce, plus 1 can black beans and 3 shredded chicken breasts baked with black pepper, garlic powder and red pepper. I made this casserole style. Coated the bottom with sour cream/sauce mixture, laid down a layer of corn tortillas, then spinach, chicken, beans, rest of sour cream/sauce mixture, cheese (Mexican-style shredded 4 cheese blend), then more tortillas, sauce and cheese. My tortillas were a little mushy when it was done, but I think my spinach wasn't drained well and I might have used a little too much sauce. Honestly the soft texture didn't bother us because it gave it that casserole texture where everything is soft and mixed together, almost like quiche or a mashed potato casserole. There was literally no spice whatsoever to my dish since all I had was mild green chile sauce, but the flavor was delicious and unique and wasn't lacking in interest, so we didn't miss the fact that it wasn't spicy. My fiance noted that you wouldn't necessarily think to combine those ingredients in a Mexican casserole, but that it was surprisingly compatible and a serious stick-to-your-ribs dinner. Which was good since I forgot to make Mexican rice for a side dish like I'd planned. ^_^
I admire your use of "light" sour cream, but an even better choice, if you can find it, is "crema," a thin Mexican sour cream you can make yourself by putting yogurt culture (a tablespoon of plain will do) into milk and letting it sit for a few hours. Also, as one of the reviewers complains that the corn tortillas tear and are hard to work with, I suggest that you "prep" the tortiallas in the traditional Mexican way: dip each one at a time into hot oil (canola is OK, though Mexicans would use lard), but only for a second or two, using tongs to dip in and out. Then let them drain a bit on a cookie sheet covered with paper towels. Another thing I admire is your use of *corn* tortillas, since no self-respecting Mexican -- or Texican for that matter -- would use flour tortillas. These were introduced into the Mexican diet only recently and nobody down there uses them for enchiladas. The very idea is totally abhorrent!
Hint to those having trouble with the corn tortillas breaking or tearing, before stuffing wrap 2 or 3 at a time in damp paper towels and microwave for about 15-20 seconds. That will soften them (they will be hot, so let them sit for a minute before handling.)
This is a very good recipe!!! It tasted so good and my family loved it! I did have to do the lasanga style that some people mentioned in other comments, because it was easier than frying the tortilla so it could bend. Im under 18 and i still could make it in less than 10 minutes. (not including bake time). Overall I think it is a healthy, easy alternative to regular chicken enchiladas that satisfies like one.
Absolutely Wonderful!!!! I added some Guacamole to the sour cream/Verde mixture for a little extra punch. Also put tomatoes, mushrooms, black olives, and onion in the enchilada with the cheese and spinach and served with black beans. Will definately make again!!!!
I followed the recipe as directed. And used the suggestion of 1 of the reviewers: I dipped each of the tortillas in oil for less than 3 seconds & that prevented the tortillas from falling apart. I didn't even use toothpicks. I've made this recipe twice. The second time I made it, I didn't realize I had no sour cream anymore, so I used 2 tablespoons of mayo & the recipe was still delicious! Also, since I like salsa a lot, I added a bit more salsa on top of the enchiladas & oh, man, it was so good!
I haven't tried this, but sound delicious. I had trouble with corn tortillas & used to use the oil fry method, but am now married to a Latin. After all these years & the extra calories all you have to do is put them over a hot burner & turn them until their warm...flexible & easy to work with...no more broken tortillas....
Definately cook your spinach first! I think that was the problem with the tortillas falling apart -- too much liquid! Also, if you heat your totillas slightly in the microwave before rolling them they will be much easier to handle and not tear so easily. I like the recipe, but will also add some other veggies to it next time - onions, mushrooms, beans and maybe corn. I had never thought to use spinach in enchiladas before.
For a not-so-authentic enchilada, it sure has an authentic taste! I've made these several times now, once with green salsa and the other using green enchilada sauce. Either way, they were delish. I like to bake them about 30 minutes so the corn tortillas get crisp around the edge. They can be difficult to roll since they're not dipped in oil, but I've learned not to wrap them so tight.
I was reading the reviews to see what others thought and I came across one that talked about how hard it was to roll the tortillas. If you put them in the microwave for a couple of minutes, I ususally do it for four, they roll very easy and stay put. Use can also dip them quickly in hot canola oil to make them easier to roll.
These are awesome. In regards to a previous review, these are not too "spinachy". As far as handling corn tortillas, simply heat a griddle and cook tortillas approximately 15-20 seconds on each side and then place on a covered plate. This makes them soft and pliable. (If a recipe is changed dramatically, e.g., not using a primary ingredient such as green sauce in this particular recipe, everyone should be skeptical of rating).
To those who had trouble with the tortillas tearing: Most enchilada recipes call for either heating the sauce and then dipping each tortilla into the sauce before filling to soften and/or you heating some vegetable oil in a skillet and dip the corn tortillas into the hot oil (don't let it begin to fry) to soften also. Or just use soft, flour tortillas.
Spicy, and very tasty. I used cheddar instead of monterey jack, and it turned out well. The only thing I would recommend is to grease the baking dish. I didn't and even with the layer of enchilada sauce I ended up with everything stuck tight to the bottom, and falling apart when I tried to scoop it out.
These were *AWESOME!* quick, easy, and cheap! My whole meat-oriented family LOVED these!
I've made this dish a few times and it's turned out very well everytime. Sometimes I use plain yogurt instead of sour cream to give this dish a tangy flavor and to lighten it up a bit. Also mushrooms go really well with the spinach and give some added flavor to the dish.
The recipe itself was very tasty, but I can only give it 4 stars as written. 7 ounces of salsa is nowhere near enough. I'm also confused as to what a 10 ounce package of tortillas is supposed to be (what diameter? I'm assuming 6 tortillas since 6 servings, but this is not the most intuitive way of describing). I also didn't use nearly that much cheese nor do I think it necessary. I used baby spinach and instead of slice, I took handfuls and crumpled/tore to get a nice sized pile for each enchilada. I ended up using 'taco sized' whole wheat tortillas by Mission. Yes they were flour, I know I know. However, because they were simply rolled, I had no problems with breaking/tearing at all. Didn't have to warm them or anything. I also confess, I added some shredded chicken. I just needed to add some protein to the meal. I'm not entirely sure how much spinach/salsa/sour cream I ended up using inside the enchiladas, but to 1/2 cup sour cream I certainly added more than 3.5 oz of green salsa. I think I should have added more, too; the sauce was a good base to let the tortillas soak up, but was very mild. I also put a lot more than 3.5 oz on top. Just buy a 16oz jar or so and use what you like. I'll make it again with my changes, no question, so thank you for the recipe anyway!
This was really good especially for being so easy! I used one pkg of frozen spinach instead of the fresh and made it in a 11x7 pan where I layered it like a lasagna to save even more time. Thanks!
Wow! I would have given this 5 stars, but I changed a few things to suit my family's tastes. That said, this is a fabulous one to play with!! I shredded rotisserie chicken and added chopped fresh cilantro, mushrooms, and thinly diced onions - YUM!! Then, I doubled the salsa - mixing 2 (7oz) cans of Herdez Salsa Verde with 1 C sour cream - and mixed about 1/2 of that in with my chicken mixture. Oh, I also added the shredded MJ cheese directly to the chicken mixture. Divide the filling evenly among 10 whole grain (corn is too difficult to work with) tortillas and roll them up. Spread remaining salsa mixture over the top of rolls and cook for 20 minutes at 350. I served with spanish rice and got rave reviews from my DH!!
I made this a few nights ago for my family, and no one could get enough of it. I boiled chicken breasts and shredded them and added it to the tortillas and they came out very good. (My dad believes that a meal isn't complete without some sort of meat.) I also doubled the amount of sour cream and salsa verde mixture. This recipe is great as is, but is very easily changed to cater to your particular tastes. I will definately be making this again!
Yummy! I used a very spicy green salsa. Followed the recipe exactly and it was good! Thanks!
These are yummy! You don't need to put the corn tortillas in hot oil in order to roll them. Just wrap in a barely damp paper towel and heat in the microwave till fairly warm. They will roll right up with no tearing.
This is really yummy. I followed others' advice and sauteed onions, mushrooms, and frozen white corn. I sprayed with non stick spray and layered corn tortillas, spread on some salsa/sour cream mix, spread some spinach, then the sauteed veggies and 1/2 of the cheese. Made another layer of everything, ending with the cheese and baked. Total winner, my two teenagers liked it and my husband said it was delicious. Will certainly make again!
Yum! I have been making a similar version with chicken and without spinach for years and they are my family's favorite, but I have been trying for us all to eat more veggies and this is a winner! We don't really like cooked spinach but it was masked. I did add some shredded rotisserie chicken so I didn't have to hear too much grumbling. And for those that have a hard time with breaking tortillas, here is what I always do: Heat the tortillas in the microwave. I have a "tortilla oven" that I found at a co. fair but is also available online...great, cheap investment! (Or heat in plastic package, turning and rotating frequently.) Older tortillas can be made pliable by soaking one tortilla in water before heating tortillas together in the tortilla oven or the package. The point is to get the tortillas steamy. Occasionally, I will also heat the sauce to a simmer before spreading on both sides of each tortilla. Might be over-kill but it is better than cracked tortillas.
This is how I make my enchiladas- so yummy! The only difference between this one and mine is that we use cheddar/jack mix and I actually buy the green enchilada sauce :) YUMMY!
YES these were muy delicioso!! Sure I tweaked the recipe based on what I had in (whisked a dollop of sour cream w/ red salsa to make a pretty pinkish sauce), BUT the concept came from this recipe, so 5 stars! Tasted great, and even the non-spinach eaters devoured!! Thanks! :D
Sorry found this recipe to be bland and not something I would want to cook again.
I was a bit skeptical of this recipe, but it was so much better than I expected! I used lowfat plain yogurt in place of sour cream. I wanted something a little more substantial than spinach and cheese, so I also added white beans to the mix. I used red salsa as that's what I had on hand - I thought that with the spinach might ruin it but it was great. I will say - I didn't even try to feed this to my picky preschoolers. They got quesadillas.
Kudos! Great quick weeknight recipe. I just added some pre-grilled chicken to the filling and the kids and BF loved it! Thank you for the recipe! I found putting a few corn tortillas between paper towels and nuking them in the microwave for about 20 seconds helped keep them intact to roll them up.
I have made nearly this same recipe for years. I rated this recipe version 4 stars because you have to soften the tortillas first, otherwise, they fall apart. You can easily do this by either soaking them in some heated green sauce several at a time, then filling them with spinach and cheese; or, you can microwave half of the package in wax paper or paper towel for about 20/30 seconds prior to filling them. I also add some extra cumin, garlic and black beans. Delicious!!!
I thought these tasted good but My Hubster said they were excellent. I did have to take off a start bc I found some of the measurements and directions to be off. The recipe calls for you to mix together half the salsa and sour cream but then it is not totally clear how you were to use it. it says to fill the tortilla with some sour cream and salsa but does that mean the mixture or the reserved ingredients. I decided to mix all the salsa and sour cream together and use it that way. put a bit in the bottom, used some to fill the tortillas then poured the rest over top and that seemed to work. Also it called for a bunch of spinach. While I am sure "a bunch" ranges form grogery store to grocery store I found this to be WAY too much. I would say half a bunch as my tortillas were filled up and I have tons of leftover shredded spinach. Also if you put the rolled tortillas seam side down there is no need to secure with a toothpick so save the time and the trees. since it was a hit with the MR I will be making again but with these changes.
They key to not having the tortilla fall apart is to keep the tortilla at room temperature and gently roll..have been doing this recipe for years and never had to risk dipping the tortilla in HOT oil...
My husband and I loved it! I just added sauteed mushrooms with the spinach to bulk them up some. Also, used much more salsa to keep them saucy and an extra layer of sour cream with the salsa and cheese on top of the rolled enchiladas to keep them moist. Delicious!!
This is a great recipe for a quick and easy weeknight meal. I added cilantro and extra spinach. Thanks NICEGIRL!
Very good. Take the corn tortillas and lightly fry in grapeseed oil for about 20 seconds. They will hold their shape when filling and wrapping, the oil is actually heart healthy, and has no taste. Added minced garlic to the salsa mix and some fresh Cilantro.
The recipe is delicious just as it is and two tortillas per serving are quite filling. I made a few minor tweaks: non-fat sour cream, a light mexican cheese blend, fresh tomatillos and homemade enchilada sauce to cover. I loved this recipe: easy preparation, you can control the fat without sacrificing the flavor, and there are endless vegetable & chili variations to use.
This was incredible! Took the advise of JPeg and lightly fried the corn tortillas in oil,used Yogurt and Verde sauce as the bease, then layered in lightly cooked tortillas in a 9" x 13" pan lmuch like a Lasagna type dish. Added 2 shreaded chix breasts from an earlier meal into the layers. Store bought verde sauce was delicious and added the right zing. Thanks for making our Cinco de Mayo so special!
I thought this was a good recipe for something different. I really enjoyed it but my husband thought they were too mild. We also had problems with the corn tortillas breaking when we rolled them so we popped them in the microwave for about a minute and they rolled great after that.
This had better be good! That's what I thought when I was making this. It was yummy after all but trying to wrap the corn tortillas; oil or no oil is ridiculous! I agree with others who recommend layering instead.
I have never reviewed a recipe but I couldn't pass up the opportunity this time. This was sooooo good. My dad and husband are huge meat eaters and they LOVED it. I will definitely be making this again. The only change I made was layering it to make it easier. I will probably add mushrooms and onions to it next time but it was great with out changes too!
Saw the many opinions that this is too spicy. Made the green salsa from BOYS1 on allrecipes (made it less spicey for the kids) and it was not spicy at all. Definitly cook the spinich first and squeeze dry.
I liked it fine, but the rest of the family hated it. Also, the corn tortillas completely fell apart. I had thought this might be a good recipe for guests, but it seems that the appeal is far from universal.
Decided to follow some of the other reviews and add mushrooms, onion and green pepper to stuff in the enchiladas. Delicious! Had no problems with the spinach though I stuffed baby spinach in whole. Yummy!
Love it! Everyone that I've cooked this for loved it and always asks for the recipe.
This is a great basic recipe for a vegetable enchiladas. I added the following and it came out delicious! I used flour tortillas and popped them in the microwave wraped in paper towels for about 25 sec. I sauteed the spinach(frozen) in olive oil along with garlic, zucchini. I added garlic salt, cumin, and garlic salt. I bought green enchilada sauce and drizzled a little in a pyrex baking dish. I put the monterey cheese and the veggie mix in a flour tortilla along with sauce then wrapped it and placed in dish. Put more cheese on the top and served with sour cream and avocado slices. They came out delicious! My husband loved them. Will make them again and again.
I made this tonight and it turned out wonderfully! Everyone was very impressed. I changed two things about the recipe. 1. I added pre-cooked shrimp to some of the enchiladas and 2. I didn't really measure the sour cream/salsa mixture. However, it still turned out beautifully. Not soggy or soupy at all and we didn't think it was too spicy. I think the level of spiciness depends on which brand of green salsa you end up using. Overall, I highly recommend this recipe.
Great Recipe, I followed it exactly and They were divine! I like mine hot and spicy. One other thing, I have an electric oven and perhaps maybe it is not up to par so I cooked mine for 30 minutes at the same temp. Thank you Very very Much!
This was a good starter recipe, but I made a few changes because I had some different ingredients lying around. I spread refried black beans on the inside of the tortillas before adding the other ingredients and used cheddar cheese instead and it ended up fantastic. I will probably top with olives, tomatoes, onion and avocado next time!
These are made at least once a month. So EASY and my family loves them. A great way to get my kids to eat spinach. The enchiladas also freeze very well. **update**Thanks to a reviewer below suggestion....I added to the sour cream mixture: onions & garlic I sauted in a little olive oil/butter. Makes these even yummer!
I have made this several times now and always add chicken. I also saute the spinach with garlic, olive oil & onion & season with salt & pepper before stuffing the enchiladas. I made this recipe Saturday evening, it was quick & turned out wonderful! The only thing I added was some shredded honey jalapeno rotisserie chicken I got from my local grocery store. I will say the flavor of the chicken added a wonderful touch to the dish. It tastes even better leftover - I have been eating it all week!
This was so yummy! I'm sure it was partly due to the sales I bought (Frontera), but this was so simple to assemble & so tasty!!!!! Will add this to my regular rotation!
This is supremely yummy! I used pepperjack cheese to spice it up a little, and as recommended I substituted yogurt for the sour cream. It was tart and tasty!
This recipe is fantastic! I used half the sour cream, and PC brand tomatillo salsa. If you're in Ontario, Canada, I would strongly recommend getting that salsa for this recipe. There's no easy way you could equal the flavour with a homemade salsa verde.
Nice place to start. I needed to beef it up more for my three boys who don't handle a meatless meal very well. I did add sauteed onion, peppers, mushrooms and fresh garlic to the mix as well as a few spices (cumin, coriander, oregano, paprika, onion powder, garlic powder, fresh ground pepper). I used low carb wheat tortillas. This did need more salsa verde, at least double the amount. This turned out nicely though it wasn't very pretty. I'm kind of clumsy when it comes to enchilada making. Again, nice base recipe.
I made these into stacked enchiladas instead of rolled. Very simple, tasty enchiladas~
Great, great dish. I initially made a batch jfollowing the recipe exactly. Off the top I had problems with the corn tortialls breaking as I tried to roll them. My husband was left to finish them and cook them but I forgot to tell him to pour the rest of the sauce over the enchiladas and sprinkle cheese. He overcooked them. We still taste tested them and they had a great taste but we knew they were a bit spicy for our kids. I then made another batch using flour tortillas and medium salsa instead of green salsa verde. I also added black beans. They turned our wonderful. My only complaint is that the tortillas had a bit of a rubbery texture. Maybe that's why the recipe called for corn tortillas???? I'd love to know how the rest of you were able to use the corn tortillas without them falling apart. They didn't seem to roll for me and would just crack. Next time I'm going to add tofu and mushrooms. I can think of several additions to make this even more hearty.
I made half of the pan with corn tortillas and half with flour, and while the corn had good flavor, the flour held up better. I also didn't have anywhere near enough sauce to have anything to pour over the top, so I had to improvise with a can of red enchilada sauce I had in the pantry. Next time, I'd double the sour cream/salsa mixture, since that sauce would have tasted better.
So good. We get bunches of spinach from our local food coop on a regular basis and I needed something new to do with them. My husband has requested that we use this recipe whenever we have spinach in the house. I did follow a few suggestions of adding sauteed onion and using 2 cans of salsa.
I was really worried how this would turn out - hardly any ingredients - but bang - what a combination! Super easy to make, my daughter has made it for lunch 3 times in a row since we tried it for the first time for dinner. Suggestion - layer the tortillas vs. rolling them - might be easier.
I would normally never do this, but I am going to review this recipe before I make it, just to add suggestions. I already know this is going to be amazing :) I can always come back & edit it later. I have made a recipe like this for years & we can never get enough of it. It is called Enchiladas Suizas & very similar. I would definitely suggest adding chicken to this. I would saute some chopped onions & different colored bell peppers with some garlic & cumin to mix in with the shredded chicken. I think I will use a blend of cheeses and increase the amount on top, just a personal preference as we love cheese. I personally prefer flour tortillas. I dip the tortillas in a slightly heated green sauce before filling and rolling. It makes the corn tortillas much easier to deal with, and no matter which kind of tortillas you use, it adds flavor & not the greasiness you would get from dipping them in oil. It is messy, but well worth it. I dip mine & lay them out on wax or parchment paper to fill & then roll. You would need extra green sauce for this that is not mixed with sour cream. I'm heading to the store shortly to buy what I need for this. I can't wait for dinner tonight.
We love this recipe. I do fry the tortillas in oil until bubbling (about a minute per side) before assembling to prevent them from becoming soggy.
This recipe is delicious. Placing the tortillas in the microwave with a small bowl of water and heating for 30-60 seconds allows the steam to soften the tortillas and make it easy to roll them. I do this with flour tortillas also for burritos.
Love at first bite! I love creamy spinach enchiladas, but rarely eat them due to fat/calories. I used Mission's extra thin corn tortillas (80 calories for 2!) and fat free sour cream and you would never know. Fresh corn & black beans are really good in it too. For the salsa I used Tomatillo Salsa Verde by Kimberly Binning- this salsa verde is AMAZING!!! Try it, especially for this enchilada recipe. So excited to eat the leftovers tomorrow!
I did as others suggested and made it a layered caserole plus added shredded chicken. It was OK but needs some spice..like jalapenos or pepper jack cheese or something.
Our family LOVES this recipe. It's been different every time due to the different green salsas. Otherwise, I make it at least once/month.
Fantastic! I used only 4 tortillas to make just for me. I mixed that sour cream and Salsa verde and used it on the bottom of the pan, in the tortillas and on top. Imight add mushrooms next time, but really this is perfect. I did have to put some salsa in a frying pan and saute the tortillas in that to soften them up, but other than that, super easy and amazing taste! will definitely make again. Maybe add chicken to tempt my hubby to eat them.
Absolutely delicious! Like some other reviewers, I layered the whole thing to make it faster and I did not chop the spinach, just layered it on. I also added some sliced green onions and served them with black olives. I had my doubts about this recipe, but I could not get over how something so easy could be so delicious!
This was great with salsa verde from Trader Joe's and some mushrooms and peppers in the filling. Thanks for the simple recipe!
I made these layered, as others suggested, and as I usually do with enchiladas. I made some substantial changes though. I sauteed some sweet corn and oyster mushrooms in a tablespoon of oil, then added a bunch of red chard (instead of spinach) and cooked the chard through until the water cooked off. I then layered: small amount of sauce, corn tortillas, more of the sauce, the chard/corn/mushroom mixture, jack cheese, another layer of tortillas, then the rest of the cheese and sauce. I made more sauce than the recipe calls for - I had frozen tomatillos, and used those, plus 2 jalapenos, a clove of garlic, juice of one lime and about 2 tablespoons fresh cilantro in a food processor, then mixed with about 8oz of sour cream. The sauce was great! I also served with fresh pico de gallo and sour cream. Thanks for that idea. Be careful, if you are making these for vegetarians! Make sure to buy sour cream without any gelatin. Usually organic sour cream will be safe, but check ingredients!
A very good, very tasty enchilada recipe. I made a few substitutions (healthy/reduced calorie). Used whole wheat tortillas, added fresh mushrooms, black beans, and chopped cilantro to the filling, and used fat-free sour cream. After baking, I topped them with fresh salsa. They came out great!
I changed the recipe a slight bit. Instead of green salsa I used a can of green chilies. I really liked it a lot. I thought I used enough spinach but it does really cook down. Next time I will really pile the spinach on. I wonder how this would work as a stack instead of rolled?
very good....although I totally agree with Steph....make it layered. the corn tortillas WERE hard to work with. But my husband loved them!
Excellent! I used fat-free plain yogurt instead of sour cream, mixed the entire cup of yogurt with the salsa, and skipped putting it on the bottom of the dish. I grilled a chicken breast with cumin/garlic powder and then shredded that. Put yogurt/salsa mixture, spinach, chicken, and cheese in each tortilla. Delicious. My husband loves raw spinach, but doesn't always go for cooked spinach and he really enjoyed these. Will make again! Thanks :)
this recipe is DELICIOUS. i used lowfat yogurt instead of sour cream. Next time I'm going to add mushrooms as well
