I just made these enchiladas for dinner and they were soooo good! I made them vegetarian by substituting 1tsp of "Better than Bouillon: Vegetable Base" for the chicken bouillon. I omitted the salt and they were perfect for our tastes. I used lime juice instead of wine in the sauce. I froze half of the enchiladas for another night and I'm really looking forward to having them again.
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These were so good! The only things I changed in the recipe was replacing the wine with vegetable broth. For the sauce I left out the lime juice, but did add 6 jalapeno slices that I chopped and added... they gave the right amount of light spicy taste. I also ran the sauce through the blender so it was not so lumpy. Next time I want more sauce. I would have liked to have at least 1 cup more next time.
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This was pretty good. Followed recipe to the "T" although I used lime juice instead of wine and 1/4 cp cilantro for the sauce. It was a little too tangy next time I think it would be better with the wine and ad shrimp as suggested. It was great with spanish rice
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I admit I had my doubts about the sauce, but it turned out to be phenomenal! I, also, got only 6 enchiladas. I used pepper jack cheese and whole grain tortillas. I will do a few things differently next time; I'd like a higher ratio of mushrooms to spinach. Think I may also toy with the black beans as someone else suggested. Also will want some uncooked cilantro to throw into the sauce after cooking it to brighten it a bit, but overall, I have to say this is AMAZING!
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Loved this recipe! Definitely restaurant quality. I used frozen spinach and squeezed it dry. Had a little leftover cilantro cream sauce, so I stirred it into canned black beans and even my bean-hating husband gobbled those up (and they were even better the next day with brown rice stirred in). I love having a meatless entree that my family will actually eat. Thanks for posting!
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Absolutely delicious!!!! These are my favorite homemade enchiladas. I added cheese inside the enchiladas and the second time I made them I added some leftover rotisserie chicken. Will definitely use the chicken again. For the sauce I used the wine and 3/4 C chicken broth instead of bullion and water. I added a little cheese to the sauce as well. Only used a couple of dashes of the Lawry's Season Salt and added the cilantro at the end of the sauce so it wouldn't lose its flavor. I also added a little extra sour cream. This is one of my family's favorites!
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Delicious!! I added some grilled chicken breasts (per my wife's suggestion!). Don't cook longer than instructed. It will be less creamy. This is a new staple in our household! Thanks, Mama!
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The sauce on this was absolutely outstanding! I used taco seasoning for the seasoning salt and did add some black beans to the filling for more protein but otherwise made exactly as written. I love how rich and creamy these are but still have so few calories! Thanks for posting a winner.
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Like others, I should have added more spinach so that there was more filling. But, I LOVED this recipe. The sour cream added such flavor to the sauce! Will definitely be making this again. And again.
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I didn't have cilantro, so I just added some green onions. Oh and I also added some shredded chicken. Everyone LOVED this. I had only made one pan and it went FAST. I will definitely make this again. Delicious!
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The sauce was decent. No way was that enough filling for 12 enchiladas! We had to use other filling for at least half of them.
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These were pretty good. I wasn't a huge fan of the sauce, and it never thickened so I had to add cornstarch. I made two small changes that I think improved the flavor: 1) I added black beans to the filling, as well as a pinch of cayenne; and 2) I used pepper jack cheese instead of plain monterey jack. I would make these again for a quick, easy dinner.
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AMAZING! My husband couldn't stop crowing about how good these were -- and I agree! Thanks for posting. :)
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Wow!!! Even after leaving them in a warm oven for twenty minutes (we got caught up in a card game), they still were amazing! I added sauteed chicken to the filling. I think next time, I will double the sauce, it was so good! I served this with Spanish rice. Just a great meal. Thank you.
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I made these a few nights ago for a group of friends, and they DEVOURED them! I only had 12oz canned mushrooms, but threw in a 4oz can of tiny shrimp for fun, and they turned out lovely. This recipe is a keeper, and I plan on making them again!
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I made these enchiladas for the first time last night and they were delicious! I didn't think they were too salty at all. My husband LOVED them too. They are definitely as good as or better than any that I have had in a restaurant. I highly recommend trying this out!!!
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These were a great break from our normal enchiladas!! I had never had a cilantro cream sauce but am so glad I tried it because I think it makes this recipe!! I added more garlic and the amount of salt called for and didn't find that they were salty at all...in fact I may use a bit more season salt or garlic salt next time!
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Wow! This was so good! I added shrimp to make it more filling. It tasted like something I usually order at a Mexican restaurant. Thanks for a great recipe!
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I loved these enchiladas! Fresh spinach really makes it yummy. I'm more of a mushroom lover, but I still really enjoyed the fresh spinach. There was an overpowering lime taste, though; I used the lime juice in the sauce instead of the wine, so next time I'd use half and half so there wasn't so much lime flavor. Aside from that, they were perfect! I plan on making them again very soon and re-rating since I'm sure without so much lime they'd be an easy five stars. Thanks for posting! Edit: I had to come back and give these five stars. I knew when I was heating these up for breakfast that I was hooked! I will definitely cut down on the lime next time, but they were still scrumptious.
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I've made similar sounding recipes but this one is WAY better than any other. The secret seems to be the wine cooked with the filling and the Cilantro Cream Sauce. The sauce was super easy and different. I used low sodium Bouillon and a low salt seasoning. It was just right.
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