We're trying to eat vegetarian and this recipe was a hit, from my pure Texan husband to my 4-year-old and 2-year-old twins. Really tasty. I served it with Mexican rice, beans, and dip. Yummy, quick, easy, economical, and healthy. This is definitely a keeper for us.
Excellent flavor followed other reviewers' advice and added some more flavor to filling -- cumin, dried onion flakes, and a lot more garlic -- it was so easy and very good. I served it with Mexican rice, made in a rice cooker, it was the perfect combination. I'll be making this one again and again.
Absolutely Wonderful!!!! I added some Guacamole to the sour cream/Verde mixture for a little extra punch. Also, put tomatoes, mushrooms, black olives, and onion in the enchilada with the cheese and spinach and served with black beans. Will definitely make again!!!!
I was reading the reviews to see what others thought and I came across one that talked about how hard it was to roll the tortillas. If you put them in the microwave for a couple of minutes, I usually do it for four, they roll very easy and stay put. Use will additionally dip them quickly in hot canola oil to create them easier to roll.