By Kim D. on June 17, 2006
Photo by cookiedog
Photo by cookiedog
"Jalapenos is a popular Mexican restaurant here in Houston, Texas. Their spinach enchiladas is one of the most popular entrees on their menu. This recipe was posted in the Houston Chronicle."
Serving Size: 1 (325 g)
Servings Per Recipe: 10
"i somehow wonder if we made the same recipe. The enchilada mixture tasted amazing and I was so looking forward to it. I like the notion of the cilantro cream sauce. However, it was so rich that I could not eat it. I liked the flavors, however, it was way too rich for my taste. Next time, I might use some other sauce on top."
"Delicioso! This is a vegetarian entree that will satisfy even the hardiest carnivores. I loved the cilantro cream sauce. The 3 cups of cilantro was a little more than 2 large bunches of cilantro.Next time I might use a few extra mushrooms just because I love them so much. Make sure to serve this with refried beans because the flavors are so good together. Made for my PAC baby 2009."
"Fantastic! What a find! I made one fourth a recipe to use some fresh spianch that would expire soon and am so sorry. I wanted to lick the plate. I used it as a side dish with grilled orange roughy and Bobby Flay's slaw with cilantro. My husband says this is restaurant quality. I believe this would be a wonderful brunch dish. I didn't have mushrooms so reconstituted dried shitakes and used those. This will become a regular at our house."
"Great spinach enchiladas. We had some at a restaurant recently that weren't nearly as good as these. The cream sauce is great and I'm going to use it to make chicken enchiladas, too."
"I thought it was delicious, though my kids didn't seem to like the cilantro cream sauce very much."
"My family really enjoyed the flavours in this dish. I substituted sour cream and milk for the half and half, which worked well. I served it as a main with a spinach and cherry tomato vinaigrette salad (overkill maybe, but I LOVE spinach!)<br/>The best thing about this dish is the cilantro sauce - the enchiladas just soak up the flavour and taste FANTASTIC!"
"Fabulous! It definately tastes like a restaurant dish. I don't have a broil-safe pan so I baked it at 350 F for about 30 mins. I substituted evaporated milk for the half-n-half, great sauce!"