Original recipe yields 5 servings
Based on a 2,000 calorie diet
We enjoyed these enchiladas, like someone else said, Italian and Mexican all rolled up in one. I had fresh spinach so just waited until the end of the cooking and tossed handfuls in and just wil...
Excellent!! I added green peppers and mushrooms to the mix as well. I couldn't find the enchilada sauce in the grocery store, so I used pasta sauce instead.
What a terrific way to marry Italian and Mexican. Great recipe. Wouldn't change a thing, except that I would recommend greasing the baking dish. We actually got 6 enchiladas in this batch. I mad...
My husband and I really enjoyed this unique enchilada idea. Spice was right where I like it, a bit of a kick but not "hot."
very good, but I would use fresh spi nach or just half of frozen spinach-only because I don't care for the taste of frozen
I made a few substitutions for what we had: cottage cheese for ricotta, 80z pork carnitas for the chicken, sweet onion for the green onion (1/2 the amount), and homemade sauce. The salsa verde ...
Hubby made these the other day, added 8oz of sautéed mushrooms to the recipe and we thought it was wonderful. Would definitely make again.
I loved it. We added some red peppers, upped the onion and garlic a bit, as well as using fresh spinach. It was so good we already plan to have it again next week. It will be one of my new "bes...
I made these a while back on a different site that Duboo has these posted on and just realized it's published here! Great enchilada recipe, and the whole family loved them :)