By Mama's Kitchen (Hope) on May 01, 2006
Photo by sugrmag78
Photo by sugrmag78
"I LOVE these spinach enchiladas. They are just like the ones served at one of my fave restaurants! If you like spinach, you will love these. If you don't like spinach- you will probably find that this recipe changes your mind. (Altered recipe after reviews regarding the saltiness and amount of sauce. I have not had that problem, but do not want anyone to have a bad result. Please do try this and enjoy it.)"
Serving Size: 1 (321 g)
Servings Per Recipe: 6
"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."
"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!"
"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!"
"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."
"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!"
"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."
"Yummy! This simple cilantro lime cream sauce was absolutely wonderful! Used a bit of seasoned salt with the mushrooms (could have used more) and 1 t in the sauce which was just right for me. Used chicken base, baby spinach and light organic sour cream. Also softened the tortillas in a tiny bit of oil. Probably could have added the rest of the 16 oz pkg of spinach without a problem. This made 12 small enchiladas but I'd probably go with 8-10 next time to make them a bit fatter. Thanks for sharing the recipe!"
""Quite good", was what my husband deemed these, and I agree with him. Very rarely does he like meatless dinners, so I very happy that he enjoyed these. Very easy to prepare, good taste, I really enjoyed the sauce. The only thing I changed was I added 2 extra cloves of garlic and I dusted them with paprika to give a little color. I will make again. Thank you for sharing!"
"A tasty meatless entree. I loved the spinach and mushroom filling. I think the tablespoon of salt and the tablespoon of bouillon granules made the sauce overly salty. I added extra sour cream to cut it. Next time I think I will cut the salt down to a tsp. If you want to feed someone you love vegetables, this is a great way to do it!"
"I really liked these, although didn't go down too well with my husband and son, who love normal chicken/salsa enchiladas, even though I added some shredded chicken. Quite a bit of mess and time though"
"Delicious Friday night meal! Loved the cilantro sauce, although I wish I would've left out any salt (used 1/4 tsp) b/c the bouillon lent plenty salt to the mix. However, the overall dish was not too salty since I didn't add any with the spinach/mushroom mix. I, too, have a little leftover cream sauce, but might just add it to the leftover enchilada since it's so good! I did add cheese to the filling as I rolled them. Also had to use broth in place of wine to make do with what I had. Loved these and will make again!"
"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!"
"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."
"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."
"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!"
"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"
"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."
"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."
"Wow! These were wonderful. I made them vegan with tofutti sour cream, veg butter, veg bouillon and Follow Your Heart vegan mozzarella cheese. We were stunned at how tasty they were. Definitely a salty (yet very flavorful) sauce, I added extra sr cream. Will be making again for sure!"
"Sooooo delicious! I never had the chance to make before you altered the recipe but it is now perfect! These were every bit as good as any restaurant. I only got 6 medium sized enchiladas but it was plenty for me and my husband. The enchiladas were creamy and the wine complemented the dish very well. I did not let the sauce thicken since my fan assistd oven likes to dehydrate everything so much. I also placed a piece of foil over them (carefully not to seal) while they heated so the cheese wouldn't burn. Recommended!"