Reviews & Comments

This one's a keeper! Easy to make - even on a weeknight. We like our food spicy so I did add some southwestern spices to the filling to kick it up a little bit. I used whole wheat/corn tortillas and they were perfect! This will be a go-to recipe for our family.

I will use shredded chicken instead of beef, toss in a little corn, rice, and beans (may go daring and try refried beans instead) and it will be just about like the Tex-Mex hole-in-the-wall I used to eat lunch at. I did make this with beef and a little TLC to spice things up and received thumbs up at the table.

Loved the "Spinach and Beef Enchiladas" but did some substitution, not because I wanted to but because I didn't have some of the ingredients it called for. I did use the ground beef, onion, spinach, green chilies, ooops (I drained them), cumin, garlic-onion-pepper blend, sour cream, I used Colby Jack and some Mexican blend cheese that I had on hand, I did NOT have the enchilada sauce so I substituted 1 tsp of ro-tel tomatoes that I had blended in a food processor, on each of the tortillas, and I had the small size tortillas, had 10 of them left, I did NOT use the salsa it called for, in place I mixed 1 can of mushroom soup and 1/2 cup or so of sour cream together and put on top of rolled enchiladas with all the mix inside, them topped with the Monterey Jack and Mexican cheese on top. I took this today to a Church Dinner and came home with none. They all thought it was "YUMMY". I do plan on making it as stated sometime in the future though, and either way, it will be a keeper! Thanks for the recipe!

This was really good. Can see lots of substitutes I can do to make different kinds of enchiladas. Also, I used carb balance whole wheat tortillas which are only 12 grams of carbs instead of the high carbs you would get with the pure flour tortillas. Loved this.