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The whole family loved this one. I added two cubed chicken breasts to the spinach mixture. I also added the remaining one cup of whipping cream (From a quart) to the sauce and used two 13" x 9" pans, making 16 enchiladas. On the plate I poured some home made salsa verde on top of each one made with roasted poblano and jalapeno peppers, roasted tomatillos, onion, garlic, S&P, and cilantro. I will definitely make these again.
This recipe got a two-star rating from my family because it just wasn't savory enough. Too much work for a meal that's on the bland side. It was healthy, yes -- but my omnivores were complaining about the lack of meat. IF I was to try this again, I'd add in cubed chicken and sour cream to the spinach filling.