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My 15-year-old daughter made this for dinner this evening. She had no problems preparing it. We all thought it was very tasty but felt there was a little room for improvement. I think it would be better with twice as much spinach. We also thought enchilada sauce would be an improvement over salsa. She served it with Basic Black Beans.
I loved that this recipe is SO easy to put together. I used frozen spinach and light ricotta. If you want more flavor, you might want to add some Mexican seasoning to the cheese mixture, but it is great as is. I ran a little low on salsa, so used about 1 cup, which worked fine. I did have to heat it longer than 20 minutes as the center enchiladas were still cool. This will be a go-to recipe when I need a meal fast. I think adding shredded, cooked chicken or leftover beef would be good too.
These were super easy and a really filling, satisfying meal. Next time I'll throw some rice in there as well!
These were really good and quite light for being enchiladas. I did use cottage cheese in place of ricotta which may have made a difference; next time would get the ricotta to see. I added in some onion with the garlic. I had large tortillas so made 3 pretty full enchiladas. Made a great lunch! Thanks for posting.
These are bursting with fat thanks to the ungodly amount of cheese, but that's the only downside. They truly are simple to prepare and very yummy. I made them exactly per the recipe (Pace mild picante was the salsa I used), and everyone agreed they were delicious.
These were incredibly good and incredibly easy. I've made them a few times now. This recipe has quickly become part of my repertoire.