Creamy Spinach Enchiladas

It was okay. Not terribly excting.

Made this recipe the other night.. Made it just as you suggested.. We loved it.. the slaw was awesome.. Everyone including my 18 year old son loved it. We will be making this often.

I just made this recipe. The only change I made was adding a can of white kidney beans for extra protein to the mix of spinach and corn. I found this recipe especially bland. The chiles add good flavor, but overall not super flavorful and, depending on the type of corn tortillas you use, dry as well. Top that off with the fact that the sauce is not healthy. I won't be making this again.

This is a good recipe, however, I swapped out milky sauce and used store bought Mexican enchilada sauce - hot. I overstuffed the tortillas therefore had six really full and good ones.

I'm wondering how to make this vegan... replace the cheese with nutritional yeast & the cream with almond milk.

This is a great recipe! Made it for the first time last night and thoroughly enjoying the leftovers today :) I added cumin and cilantro and blended the cream mixture with an immersion blender. I used a habanero pepper jack cheese for extra heat. And lastly, I used "enchilada style" tortillas, which were easy to roll. Seriously good!

One of our favorites. We make it on a regular basis.

This was AWESOME! It reminded me of my favorite dish from the Authentic Mexican restaurant here in town. The only recommendation I have is to microwave the corn tortillas for a minute if you put the whole stack of 8 in. I also used the small corn tortillas which is all that I could find at the store. I thought they would be too full but actually once it all cooked down, they were the perfect size. I will be making this one doubled up next time so I can freeze one for later. So Yumm!

Could you substitute fat-free sour cream for all of the cream without changing the texture? I just can't see using a cup of cream...but the recipe sounds wonderful!

Enjoyed it very much. Yum! Did half fat free sour cream and half heavy cream for the sauce. We could probably go lower fat still and maintain great taste. Also, if you warm the tortillas briefly on a fry pan, they become more pliable and less likely to break.

Tried this tonight and it was great (substituted flour for corn tortillas though and couldn't find pepitas). I agree about the calories being on the high side, so we'll try a lower-fat cream next time. The cabbage salad side was awesome (make sure to cut the cabbage into bite size pieces). Our family is all adults so the spice was pretty mild to us. Great choice for this issue!!!

Except for the calories per serving, this was yummy! I used fat-free cream and it was still great.

SO yummy!! A big hit with the whole family. I made the Enchiladas and red cabbage salad... great together! SO simple and quick too! I used canned corn instead of frozen, otherwise followed the recipe as written.

This was a good easy weeknight dinner. I added shredded cooked chicken to the filling. Be cautious of the green chilies though! The recipe uses 2 cans, I only used 1 can and put 3/4 of the can in filling, and 1/4 of the can on top and it was still pretty spicy. Not too hot, but just about Medium hotness salsa in terms of heat. The 1 can was just perfect, although that was too spicy for toddlers. Maybe 1/2 can if making for small children too. Also, this would have been great with chopped fresh spinach. I am not a fan of frozen spinach in meals and could tell the difference. Also, we used flur tortillas and it was good. Overall, a good dinner, and quick! Also, I skipped the last 5 ingredients which are what you serve the enchiladas with as a side, I guess.