Spinach Enchiladas Verde

This recipe was AMAZING. No Joke. I made it for my family tonight (I'm 19), and everyone loved them. I don't follow recipes too well, though, I am pretty positive I more a ton a lot of cheese than referred to as for. I also ran out of green sauce for the top and was too lazy to go to the store so I made some more up with just regular salsa and made stripes on top and it looked great and tasted really well also. Like the previous reviewer, though, my tortillas fell apart a little so next time I may try frying them in oil a little before hand. I really didn't mind them falling apart though because it tasted the same. But yeah, I registered on this site just so I could write a review for this recipe. that is, however, sensible it is....so go make it...now.

We're trying to eat vegetarian and this recipe was a hit, from my pure Texan husband to my 4-year-old and 2-year-old twins. Really tasty. I served it with Mexican rice, beans, and dip. Yummy, quick, easy, economical, and healthy. This is definitely a keeper for us.

Excellent flavor followed other reviewers' advice and added some more flavor to filling -- cumin, dried onion flakes, and a lot more garlic -- it was so easy and very good. I served it with Mexican rice, made in a rice cooker, it was the perfect combination. I'll be making this one again and again.

Absolutely Wonderful!!!! I added some Guacamole to the sour cream/Verde mixture for a little extra punch. Also, put tomatoes, mushrooms, black olives, and onion in the enchilada with the cheese and spinach and served with black beans. Will definitely make again!!!!

I was reading the reviews to see what others thought and I came across one that talked about how hard it was to roll the tortillas. If you put them in the microwave for a couple of minutes, I usually do it for four, they roll very easy and stay put. Use will additionally dip them quickly in hot canola oil to create them easier to roll.