We moved to Southern California many years ago from Minnesota. We especially like the Mexican food that's served here. These enchiladas have become a family favorite. &mdash;William Parman, Oxnard, California

Spinach Enchiladas

(14-1/2 ounces) chicken broth

(6 ounces) tomato paste

chili powder

greens onions, chopped

sour cream

4% cottage cheese, drained

Colby/Monterey Jack cheese, divided

corn tortillas (7 inches)

After reading the other comments, I decided to add some spices to the sauce... garlic and onion powder.  Tasted good.  I will make again!

This dish lacks depth of flavor not at all special.

I  cannot say anything good about this recipe.  I apologized to my husband for the poor dinner :-(.

I like spinach and thought I would really like it. But I didn't like as well as i thought I would.

I had problems with the corn tortillas falling apart.  I didn't quite know how to make them pliable.  Not too much flavor - needed a little more kick!  I did like the filling, but my husband doesn't want repeats.  He used the salt shaker a lot.  It was worth the try though!

I added chicken tenderloins to the recipe and substituted Ricotta cheese for cottage cheese. I was very pleased with the taste of the mixture, as well as the sauce.  I will definitely make these again. A great change up from your usual enchiladas.

So good, so satisfying, so delicious! The sauce was awesome. I will use it again for any recipe calling for enchilada sauce. I had a can of Italian tomato paste, and used it. I was worried that it would end up Italian-ish, but it was just delicious. I used 2% cottage cheese, fresh spinach that I steamed until very wilted (and drained it), 2% Mexican cheese blend, and the full 4 tsp of chili powder. Oh, and I used chives from my garden instead of green onions (because that's all I had). I will make this again and again!

I added Chicken to,the recipe for a heartier meal!  They are  delicious!

What I love about this recipe most of all is the homemade enchilada sauce that I can use for a variety of recipes. But, these are absolutely fantastic...so much flavor, and so easy. I use fresh spinach, cooked and drained. Very yummy.

This recipe was quick and easy to make.  However it wasn't a stand out recipe in our household.  My husband thought the corn tortillas were soggy.  I said well I dipped them in the enchilda sauce I believe they are suppose to be that way.  I may try the recipe again but maybe not with corn torilla shells for our family.

Very easy to make, everyone loved them. The sauce was so easy and flavorful. Even really good reheated the next day. Looking forward to making again using the spinach flour tortillas as previously suggested..Might also double filling using a few more tortillas. There's plenty of sauce. Thank you for the recipe!

My wife and I were having an enchilada craving, but didn't want anything too heavy. These were absolutely awesome, and just as delicious reheated the next day. We even found that they freeze well for a lunch that will make others come snooping! Fantastic!

Very good and easy. If the spinach is thawed it is very quickly put together for a weekday meal. I also tried this with spinach flour tortillas and  we actually like them better than the corn ones.  Either way, delicious and nutritious.

This was very easy and very yummy!  I followed recipe and served with rice.  Will make again.

Very good!  Loved how easy the sauce was and the filling was very good too!  Being from Wisconsin, I did add a bit of extra cheese both inside and out :-)

These enchiladas were amazing!  I didn't change a thing!  Will definately put on the "favorites" list!

My kids and I thought they were okay, but my husband wouldn't eat them. Won't be making them again.

spinach enchiladas

Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 8

Cost: $2.98 /serving

Author : Taste of Home

Ingredients

Instructions

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