I made this recipe last night and it was easy, yummy, and filling. I popped them in the oven in a casserole dish as well instead of using the slow cooker. I will probably modify this next time to use enchilada sauce in place of salsa and flour tortillas instead of corn because they soaked up all juice from the salsa and fell apart when serving. I've made enchiladas in the oven several time using corn tortillas and always have that problem so I should have learned my lesson! The salad accompaniment was wonderful. I'm not sure why I've never thought of something similar in the past but I will definitely be making it as a side for all our mexican dishes in the future.
This was great! I baked in 9x13 dish instead of using the slow cooker (350 x 50 mins) and my only ingredient changes were - flour instead of corn tortillas (this was all I had at the time this evening) and I added some chili powder (not the hot stuff) on top with the final cheese to give this more of an 'enchilada' taste as opposed to a baked burrito taste. Turned out delicious and I thought they held their shape well and looked quite appetizing. Only thing I would offer on the side is sour cream as a topping, and I wouldn't add any salt AT ALL when making the dish because the salsa, cheese and canned beans have plenty already.
I enjoyed this recipe when I made it a second time and reduced the salt. In fact, I wouldn't add any to this recipe, there is enough in the jarred salsa. This is coming from a self proclaimed salt-a-holic. I find most of the slowcooker recipes are unnecessarily heavy handed with salt. You can always add salt at the table if you need more.
There is more sodium in this one dish than is recommended for a whole day!
Love everything about this recipe, except for the fact that it doesn't fit in a crockpot in a single layer. At least not the crockpot I own (5.5 qt oval.) Otherwise, very flavorful and very easy. Next time I will just cook them in the oven.
I made these last night -- delicious! Really easy to do in a casserole dish in the oven -- would not have fit into my old vertical crock pot. They passed the husband test. Will definitely make these again!
My mistake, I use flour tortillas also. Never been a fan of corn.
I really enjoyed this recipe because it was simple and filling. I do agree with other reviews that not everything fit in the crock pot. I simply put everything in a Pyrex dish and did it in the oven. 400 until heated through. Didn't take long at all! I also did a batch in my slow cooker and put the heat on high and cooked for 1 hour. Turned out great both ways. And yes, the spinach is more flavorful when you use fresh and wilt it down, but the frozen was just fine. This one's a keeper for me!
I have a 6.5 quart crockpot and it still wasn't a large enough surface bottom to layer the enchiladas in one layer. Mine also overcooked when I cooked it for the prescribed time, so next time I might reduce the cooking time 30-40 min. My main issue, however, is that the spinach gave the dish a grassy taste that did not mix well with the other flavors. Perhaps my frozen spinach was bad, but I agreed with my family that if we made this dish again, it would be without the spinach.
unless you have a very large crock pot, do not attempt. i have a smaller crock pot and tried to layer the enchiladas, and the end result was super messy enchilada casserole, rather than tightly-rolled enchiladas. they tasted delicious, but were a mess to look at.
I thought about doing the fresh spinach as well. How much did you substitue?
This recipe is really tasty. My only comment is that I tried making a batch with frozen spinach and a batch with fresh steamed spinach. The frozen spinach gets lost in the dish. The fresh steamed spinach was much more flavorful.