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
loved this recipe! i'm not very good at cooking but it turned out great! - 05 Jan 2015
I enjoyed this recipe, only changed a few things to make it a little healthier/lower fat. I used red onion in place of the green ones and sauteed them in olive oil instead of butter. I also used 1% milkfat cottage cheese in place of the ricotta. This turned out very creamy and tasted very good. I skipped covering the top of the enchiladas with cheese, so I only used 1 cup in the filling. Didn't miss it! I also used fresh spinach cooked down instead of frozen simply b/c I had it on hand and needed to cook it. I will absolutely make this again. - 23 Oct 2007 (Review from Allrecipes US | Canada)