About this recipe: The whole family will enjoy the creamy vegetarian filling in these baked enchiladas. It's made with garlic, spring onions, spinach, soured cream and ricotta cheese.
I made this recipe 2 different ways, 1st as written with red enchilada sauce, was very good, but my presentation for them was lacking. They were flat and squishy, but all to delicious, Highly recommend this recipe. But in both batches I made I used fresh spinach 2 bunches in the 1st batch and removed the stems. But I also bought Mild Green Chili Enchilada Sauce, so I doubled the 2nd batch and added about 1 1/2 lb chicken, cut into chucks and cooked, then added the butter, garlic and onions, cooked the rest following the recipe threw with the Green chili enchilada sauce and HOLY COW, was soo delicious and yummy, I'm keeping this recipe close. It was amazing both verisons. But will say adding the chicken is a total plus. - 07 Aug 2012