Based on other reviews, I added more garlic and onion and threw in some oregano as well as a tiny bit of leftover brown rice that I needed to use up. Delicious! I didn't use nearly that much sauce, though, as I don't like my enchiladas super sloppy. I used whole wheat tortillas.
I agree they were a little bland next time I will add more onions, garlic and more seasonings. Will make again. Very easy. I think next time I might try green sause as well. Thanks for a good recipe!
I love spinach enchiladas so I made these last night. I adjusted the recipe a little to fit my weight watchers plan and added jalapenos (cause I like things spicy). I also used green enchilada sauce instead of red. But they are awesome! Thank you so much for posting the recipe. I love the spinach enchiladas that they serve at a local mexican restaurant but could never find a recipe that was this close! Thanks again for a recipe that will be a new favorite! Tina
Made these last night to balance out some spicier chicken enchiladas with tomatillo sauce... a good combo. I, too, used Mark Hendrick's enchilada sauce recipe (42094), and chose ricotta. Because there were two "unspoken for" 9 oz. pkgs. of fresh spinach in the fridge, I used them in place of the frozen. Also, softened the corn tortillas ever-so-quickly in hot oil. Next time, I'll load the filling with garlic, and (at least) double the spring onions. It seemed to need just a little bit of help with the seasonings. My dinner guests sure enjoyed them...me too!...Grammy Bunny
These enchiladas were very easy to make but a little bland. The filling had a wonderful creamy texture but needs more flavor, perhaps more onions or garlic or both! I loved the idea of spinach and want to try them again but give them more of a kick. Thanks for the new and different experience in enchiladas!
These were very good! I used ricotta cheese in mine. I also Texas Red Enchilada Sauce Texas Red Enchilada Sauce (by Mark Hendricks) instead of using the stuff in the can. Very easy to make, and the filling is just the perfect amount. Thanks for posting!
I made this with all fat free dairy products and also added a cut-up chicken breast. It was very, very good and a nice twist on enchiladas. Suprisingly easy to make too.