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I used flour tortillas and thought these were great! I did add some spice to it by adding about 2-3 TBSP of jarred sliced jalepenos to the enchilada sauce/sour cream mixture adn used the new Sargento Spicy Mexican Cheese in the filling! It was great! I think you could easily shred two chix breasts into this or use a pre done rotisserie chicken in the filling!

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Nikki S January 13, 2010

Freakin' great! Followed except used whole wheat tortillas, and added some cayenne and jalapenos to the spinach/cheese mixture to give it a boost. Felt like it needed just a bit of kick. Great recipe, and loved the cream cheese in the mixture. Thanks for posting!

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Andi of Longmeadow Farm July 31, 2013

Not enough flavor for me. The sauce tasted great though.

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moxiepurple June 17, 2010

I thought these tasted good, but my DH thought they were just okay, as did my roommate (who had requested spinach enchiladas). Also, I would like to tell others who might be making this that the pan you should use is a 9"x13" baking dish. I used my casserole dish (as the recipe says), and was frustrated when the 8"x8" pan only held half the filling. I wanted to update this, as I had made a double batch to freeze OAMC style, before baking. Since I had problems with the size of the recipe, I ended up with one 9"x13" pan's worth, and one 8"x8" pan's worth in the freezer. Yesterday, I pulled the smaller batch out and cooked it for dinner. It was still a little frozen, so I ended up baking it for 40 minutes, topping with cheese, and then only pouring half the sauce amount on top. It was really really good, and everyone enjoyed it much more this time! I figured since we changed our mind about this, I should update the rating I gave to reflect this.

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CraftScout August 30, 2007
Spinach and Cream Cheese Enchiladas