This had the weirdest flavor - very artificial tasting. I would definitely never make it again. I threw out all of the leftovers.
Creamy Spinach and Mushroom Enchiladas
Comments and Reviews 1-4 of 4
maggieapril Posted: 11/25/08
mlfc15 Posted: 07/30/09
This is favorite in my family. We leave out the green chiles in the sauce and the hot pepper in the filling, and recently I've made variations on the filling including chopped chicken breast, black beans, and/or different veggies - it's delicious every time, we've never been disappointed.
jaimek85 Posted: 11/01/11
this recipe was great. my boyfriend would have eaten the whole pan if i had let him. i used cream of mushroom instead of chicken to make it vegetarian. next time i will spoon some of the sauce inside of the tortillas, since the filling seemed a little dry. will definitely make again!
CLFan52 Posted: 11/03/12
Loved it with these modifications: added cooked chicken (just preferance not necessary) and often skip the jalapeno and use a small can of diced chilies for speed. To help the dry texture (maybe I squeeze the spinach too dry?) I spoon maybe 1/2 cup of the sauce into the chicken/mushroom/spinach mixture plus about 1/2 cup cheese or more which made the filling creamy and that actually made a huge difference in flavor and mouth feel. Now we make it all the time like this. Also, the mexican rice recipe featured in the magazine issue was fast and easy to go along with it...Melt 2 teaspoons butter in a large nonstick skillet over medium-high heat; add 1/2 cup chopped onion and 2 minced garlic cloves. Sauté 5 minutes. Stir in 1 1/4 cups long-grain white rice; sauté 1 minute. Add 1 (10 1/2-ounce) can diced tomatoes and green chiles and 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth. Bring mixture to a boil; cover, reduce heat, and simmer 20 minutes.