6 Reviews

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.

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Marg (CaymanDesigns) April 18, 2013

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.

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Julie F November 05, 2011

These were super easy and a really filling, satisfying meal. Next time I'll throw some rice in there as well!

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Burgundy Damsel June 14, 2010

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.

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StacyMD187373 March 19, 2010

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.

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The Robinsons November 23, 2009

These were incredibly good and incredibly easy. I've made them a few times now. This recipe has quickly become part of my repertoire.

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gernboken February 21, 2009
Spinach and Cheese Enchiladas