{"id":154781,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/spinach-enchiladas\/"},"modified":"2024-07-23T22:14:49","modified_gmt":"2024-07-24T03:14:49","slug":"spinach-enchiladas","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/spinach-enchiladas\/","title":{"rendered":"Spinach Enchiladas"},"content":{"rendered":"<p>Anything with Mexican or southwestern flavors in my house is generally a home run. These savory, cheesy, spinach enchiladas are no exception. They score high on the health meter as a\u00a0 nutrient-dense meatless dish while disguising themselves as satisfying comfort food. Seconds? Yes, please!<\/p>\n<p>If you&#8217;re lucky enough to have any leftovers, spinach enchiladas reheat quickly and easily. They&#8217;re perfect for the next day&#8217;s lunch or after-school snack. Give these spinach enchiladas a go the next time you&#8217;re trying to think of way to deliver more greens on the dinner table.<\/p>\n<div>\n<h2 dir=\"auto\" data-heading=\"Ingredients for Mexican Burger\">Ingredients for Spinach Enchiladas<\/h2>\n<\/div>\n<div>\n<ul>\n<li class=\"list-bullet\" dir=\"auto\"><strong>Chicken broth:<\/strong> Chicken broth is a primary ingredient in this enchilada sauce. If you are trying to keep this a vegetarian recipe then sub in veggie broth.<\/li>\n<li class=\"list-bullet\" dir=\"auto\"><strong>Tomato Paste:<\/strong> The paste imparts a high level of concentrated tomato flavor without the additional liquid of canned tomatoes or sauce.<\/li>\n<li><strong>Chili powder:<\/strong> Choose your favorite brand or see who the Taste Recipes test kitchen liked in their <a href=\"https:\/\/www.tasteofhome.com\/article\/best-chili-powder\/\" data-name=\"www.tasteofhome.com\/article\/best-chili-powder\/\" data-module=\"content engagement\" data-position=\"embedded links\">chili powder<\/a> taste test review.<\/li>\n<li><strong>Spinach:<\/strong> A leafy green vegetable with essential vitamins and nutrients, like K, C, A and folate. This recipe calls for frozen spinach, but sauteed or blanched fresh spinach will work just as well. 1 pound of fresh spinach is equal to one (10 ounce) frozen package.<\/li>\n<li><strong>Onion:<\/strong> This recipe calls for green onions. Scallions, or spring onions, can be used here interchangably. Althugh they are all different varieties, they have a similar sweet and mild profiles.<\/li>\n<li><strong>Sour cream:<\/strong> Mexican sour cream (crema) will bring a truly rich and buttery texture to the enchiladas due to its high fat content and lower acidity. However, if you cannot find it or are trying to reduce fat and calories, a domestic, lower-fat option will work in this recipe.<\/li>\n<li class=\"list-bullet\" dir=\"auto\"><strong>Cheese: <\/strong>These enchiladas call for three cheeses: cottage, Colby, and Monterey Jack. Feel free to use a pre-shredded Mexican or Colby-Jack blend. Buying a block and grating it yourself will yield better melting results.<\/li>\n<li class=\"list-bullet\" dir=\"auto\"><strong>Tortillas:<\/strong> Most traditional enchilada recipes use corn tortillas and this recipe is no exception. If you prefer flour tortillas you can\u00a0 use them in this recipe. However, corn tortillas impart a more savory flavor into the enchiladas and absorb less of the sauce.<\/li>\n<\/ul>\n<\/div>\n<div>\n<h2 dir=\"auto\" data-heading=\"Directions\">Directions<\/h2>\n<\/div>\n<div>\n<h3 dir=\"auto\" data-heading=\"Step 1: Prepare the patties\">Step 1: Make the sauce<\/h3>\n<\/div>\n<div>\n<p dir=\"auto\">Preheat the oven to 350\u00b0F. In a medium saucepan, whisk the broth, tomato paste and chili powder together until combined. Bring the sauce to a simmer over medium-high heat. Allow the sauce to simmer for five minutes or until it begins to reduce and thicken slightly. Remove from heat.<\/p>\n<\/div>\n<div>\n<h3 dir=\"auto\" data-heading=\"Step 2: Form and chill the patties\">Step 2: Make the filling<\/h3>\n<p>While the sauce is simmering, combine spinach, onion, sour cream and cottage cheese in a large bowl and mix well. Add 1 cup of shredded cheese to the bowl and stir to combine with the spinach mixture. Ladle 1\/2 cup of the sauce into the bottom of an 11&#215;7-inch or 9&#215;13-inch baking dish. Dip the tortillas into the remaining sauce and spoon about 1\/4 cup of the spinach filling down the center of each tortilla.<\/p>\n<\/div>\n<div>\n<h3 dir=\"auto\" data-heading=\"Step 3: Grill the burgers\">Step 3: Make the enchiladas<\/h3>\n<\/div>\n<div>\n<p dir=\"auto\">Roll the filled tortillas and place seam side down in the sauced baking dish. When all enchiladas are rolled, cover with the remaining sauce and top with the shredded cheese. Place the spinach enchiladas into the preheated oven and bake uncovered for 20 minutes or until bubbly.<\/p>\n<\/div>\n<div>\n<h2 dir=\"auto\" data-heading=\"Mexican Burger Variations\">Spinach Enchilada Variations<\/h2>\n<\/div>\n<div>\n<ul>\n<li class=\"list-bullet\" dir=\"auto\"><strong>Add rotisserie chicken:<\/strong> Use leftover rotisserie chicken by shredding or pulling it apart and mixing it into the filling.<\/li>\n<li class=\"list-bullet\" dir=\"auto\"><strong>Add more veggies:<\/strong> Boost the flavor and nutritional value by adding more veggies. Sauteed mushrooms, roasted red peppers and artichokes are all great options that bring unique flavors and compliment the spinach.<\/li>\n<li class=\"list-bullet\" dir=\"auto\"><strong>Make them green:<\/strong> Try using a green enchilada sauce for a different flavor profile. Green sauce is made using tomatillos and fresh, green chilis to create a brighter and fresher taste.<\/li>\n<\/ul>\n<\/div>\n<div>\n<div>\n<h2 dir=\"auto\" data-heading=\"How to Store Mexican Burgers\">How to Store Spinach Enchiladas<\/h2>\n<\/div>\n<div>\n<p dir=\"auto\">Leftovers can be stored in an airtight container in the fridge for up to three days. The enchiladas can be reheated in the microwave for a couple of minutes or in a 350\u00b0oven for about 10 to 12 minutes or until hot in the center.<\/p>\n<\/div>\n<\/div>\n<div>\n<h3 dir=\"auto\" data-heading=\"Can you freeze Mexican burgers?\">Can you freeze spinach enchiladas?<\/h3>\n<\/div>\n<div>\n<p dir=\"auto\">These spinach enchilada freeze quite well. After cooling them completely, place the enchiladas in a pan and into the freezer until frozen solid (typically two to three hours). When frozen, remove the enchiladas and place them into a freezer bag, removing the excess air. They can stay frozen for up to four months. When ready to eat, remove the enchiladas and place them in a pan. Let them thaw in the refrigerator overnight. Bake in the oven at 350\u00b0 for 12 to 15 minutes or until cooked through.<\/p>\n<\/div>\n<div>\n<h2 dir=\"auto\" data-heading=\"Mexican Burger Tips\">Spinach Enchilada Tips<\/h2>\n<\/div>\n<div>\n<h3 dir=\"auto\" data-heading=\"What sides go well with Mexican burgers?\">How do I keep the corn tortillas from breaking or cracking?<\/h3>\n<\/div>\n<div>\n<p dir=\"auto\">Corn tortillas, especially those bought in a grocery store, have very low moisture and can become stiff and dry. Warm them up in a hot iron skillet before dipping into the sauce to avoid the tortillas cracking or breaking when rolled. A warm tortilla will become pliable and should have no problem rolling into shape.<\/p>\n<\/div>\n<div>\n<h3 dir=\"auto\" data-heading=\"What's the best cheese to use for Mexican burgers?\">Can these be made vegan?<\/h3>\n<\/div>\n<div>\n<p dir=\"auto\">Yes, with a little recipe tweaking these spinach and cheese enchiladas can be a great vegan option. Swap the shredded cheese and sour cream with non dairy options. The cottage cheese can be replaced with a non-dairy cream cheese. Use vegetable broth and try using this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/ash-s-sweet-and-spicy-enchilada-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/ash-s-sweet-and-spicy-enchilada-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">sweet and spice enchilada sauce<\/a> recipe.<\/p>\n<\/div>\n<div>\n<h3 dir=\"auto\" data-heading=\"How to prevent the avocado spread from browning?\">What can I serve with taco-stuffed shells?<\/h3>\n<\/div>\n<div>\n<p dir=\"auto\">Like many Mexican-inspired dishes, spinach enchiladas go very well with rice and beans. For a dinner rivaling your local restaurant, serve these enchiladas with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/spanish-rice\/\" data-name=\"www.tasteofhome.com\/recipes\/spanish-rice\/\" data-module=\"content engagement\" data-position=\"embedded links\">Spanish rice<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cantina-pinto-beans\/\" data-name=\"www.tasteofhome.com\/recipes\/cantina-pinto-beans\/\" data-module=\"content engagement\" data-position=\"embedded links\">cantina pinto beans<\/a>.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>These spinach enchiladas might become the next staple in your house. They are overstuffed with flavor and deliver a mega-serving of leafy green vegetables. What&#8217;s more, these enchiladas come together in under 45 minutes, making them a great option for busy weeknights.<\/p>\n","protected":false},"author":8069,"featured_media":2111832,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":true},"tags":[306849,305271,304292,305487,306174,303887,306848,304268,305383,305374,324623,307764,303883,306875,307614],"categories-v2":[309605,308988,309216,308305,310796,312040,308478,309603,259483,309391,309381,309177,310729,308476,309790,310591],"coauthors":[343539],"recommended_recipes":[{"post_title":"Spinach and Tortellini Soup","post_link":"\/recipes\/spinach-and-tortellini-soup\/","post_image":"\/wp-content\/uploads\/2018\/01\/Spinach-and-Tortellini-Soup_EXPS_FT24_110589_ST_0402_1.jpg"},{"post_title":"Spinach Quesadillas","post_link":"\/recipes\/spinach-quesadillas\/","post_image":"\/wp-content\/uploads\/2017\/09\/Spinach-Quesadillas_EXPS_SDON16_39915_A06_02_11b.jpg"},{"post_title":"Cheese Enchiladas","post_link":"\/recipes\/cheese-enchiladas\/","post_image":"\/wp-content\/uploads\/2025\/01\/Cheese-Enchiladas_EXPS_TOHD24_37968_EricKleinberg_7.jpg"},{"post_title":"Spinach 'n' Broccoli Enchiladas","post_link":"\/recipes\/spinach-n-broccoli-enchiladas\/","post_image":"\/wp-content\/uploads\/2017\/09\/Spinach-n-Broccoli-Enchiladas_EXPS_MIOPBZ17_36076_C10_13_2b.jpg"},{"post_title":"Spinach Penne Salad","post_link":"\/recipes\/spinach-penne-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/Spinach-Penne-Salad_EXPS_TOHD_126764_GNS_071024_AP_vert.jpg"},{"post_title":"Spinach Pizza Quesadillas","post_link":"\/recipes\/spinach-pizza-quesadillas\/","post_image":"\/wp-content\/uploads\/2018\/04\/Spinach-Pizza-Quesadillas_EXPS_THCA22_162134_DR_12_07_2b.jpg"},{"post_title":"Spinach Burritos","post_link":"\/recipes\/spinach-burritos\/","post_image":"\/wp-content\/uploads\/2018\/01\/Spinach-Burritos_EXPS_9x13BZ20_8947_C10_01_7b-1.jpg"},{"post_title":"Easy Spinach Casserole","post_link":"\/recipes\/spinach-casserole\/","post_image":"\/wp-content\/uploads\/2025\/01\/Easy-Spinach-Casserole_EXPS_FT25_278358_JR_0117_1.jpg"},{"post_title":"Spinach Mushroom Enchiladas","post_link":"\/recipes\/spinach-mushroom-enchiladas\/","post_image":"\/wp-content\/uploads\/2018\/01\/Spinach-Mushroom-Enchiladas_EXPS_CIMZW21_46738_E10_16_2b.jpg"},{"post_title":"Cheese Enchiladas with Green Sauce","post_link":"\/recipes\/cheese-enchiladas-with-green-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cheese-Enchiladas-with-Green-Sauce_exps135931_TH2237243A09_30_4b_RMS-2.jpg"},{"post_title":"Spinach Tomato Burgers","post_link":"\/recipes\/spinach-tomato-burgers\/","post_image":"\/wp-content\/uploads\/2018\/04\/Spinach-Dip-Burgers_EXPS_HCK18_201020_B04_014_2b.jpg"},{"post_title":"Spinach Salad","post_link":"\/recipes\/spinach-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3161_coufm92p47atran.jpg"},{"post_title":"Spinach Greens","post_link":"\/recipes\/spinach-greens\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4418_RX1582C47C.jpg"},{"post_title":"Spinach Chicken Casserole","post_link":"\/recipes\/spinach-chicken-casserole\/","post_image":"\/wp-content\/uploads\/2018\/01\/Spinach-Chicken-Casserole_exps30011_SD1999444D06_24_4bC_RMS-2.jpg"},{"post_title":"Spinach Calzones","post_link":"\/recipes\/spinach-calzones\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps26481_LT854095D47A.jpg"},{"post_title":"Spinach Mashed Potatoes","post_link":"\/recipes\/spinach-mashed-potatoes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps18204_CB7479C236.jpg"},{"post_title":"Spinach Noodle Casserole","post_link":"\/recipes\/spinach-noodle-casserole\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Spinach Cheese Enchiladas","post_link":"\/recipes\/spinach-cheese-enchiladas\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps13864_QC10151C47.jpg"},{"post_title":"Spinach Chicken Enchiladas","post_link":"\/recipes\/spinach-chicken-enchiladas\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2399_C2012C51B.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Spinach-Enchiladas_EXPS_TOHD24_11939_MollyBolton_6.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/spinach-enchiladas\/","name":"Spinach Enchiladas","datePublished":"2018-01-01","dateModified":"2024-07-23","prepTime":"PT20M","cookTime":"PT20M","totalTime":"PT40M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Spinach-Enchiladas_EXPS_TOHD24_11939_MollyBolton_6.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"These spinach enchiladas might become the next staple in your house. They are overstuffed with flavor and deliver a mega-serving of leafy green vegetables. What's more, these enchiladas come together in under 45 minutes, making them a great option for busy weeknights.","recipeIngredient":["1 can (14-1\/2 ounces) chicken broth","1 can (6 ounces) tomato paste","3 to 4 teaspoons chili powder","1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry","3 greens onions, chopped","1\/3 cup sour cream","1\/4 cup 4% cottage cheese, drained","1-1\/2 cups shredded Colby\/Monterey Jack cheese, divided","6 to 8 corn tortillas (7 inches)"],"recipeInstructions":[{"@type":"HowToStep","text":"For the sauce, whisk the broth, tomato paste and chili powder in a saucepan. Simmer, uncovered, for 5 minutes."},{"@type":"HowToStep","text":"Meanwhile, combine spinach, onions, sour cream and cottage cheese in a bowl; stir in 1 cup shredded cheese. Spoon 1\/2 cup of the sauce into a greased 11x7-in. baking dish. Dip tortillas into the remaining sauce; spoon about 1\/4 cup spinach mixture down the center of each tortilla."},{"@type":"HowToStep","text":"Roll up and place, seam side down, in the baking dish. Top with the remaining sauce and cheese. Bake, uncovered, at 350\u00b0 for 20 minutes or until bubbly."}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Jim Hoffman"}],"nutrition":{"@type":"NutritionInformation","calories":" 182 calories","fatContent":"9g fat (6g saturated fat)","cholesterolContent":"27mg cholesterol","sodiumContent":"453mg sodium","carbohydrateContent":"18g carbohydrate (4g sugars","fiberContent":"4g fiber)","proteinContent":"9g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":3.7777777,"reviewCount":18,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Mexican","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Fairmont54"},"reviewBody":"This dish lacks depth of flavor not at all special.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"busybrock"},"reviewBody":"I had problems with the corn tortillas falling apart.  I didn't quite know how to make them pliable.  Not too much flavor - needed a little more kick!  I did like the filling, but my husband doesn't want repeats.  He used the salt shaker a lot.  It was worth the try though!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"susanhavlicsek"},"reviewBody":"After reading the other comments, I decided to add some spices to the sauce... garlic and onion powder.  Tasted good.  I will make again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-01-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"quattltx"},"reviewBody":"My wife and I were having an enchilada craving, but didn't want anything too heavy. These were absolutely awesome, and just as delicious reheated the next day. We even found that they freeze well for a lunch that will make others come snooping! Fantastic!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-05-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Summy"},"reviewBody":"So good, so satisfying, so delicious! The sauce was awesome. I will use it again for any recipe calling for enchilada sauce. I had a can of Italian tomato paste, and used it. I was worried that it would end up Italian-ish, but it was just delicious. I used 2% cottage cheese, fresh spinach that I steamed until very wilted (and drained it), 2% Mexican cheese blend, and the full 4 tsp of chili powder. Oh, and I used chives from my garden instead of green onions (because that's all I had). I will make this again and again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"oddsy"},"reviewBody":"I  cannot say anything good about this recipe.  I apologized to my husband for the poor dinner :-(.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cooksforpleasure"},"reviewBody":"I added chicken tenderloins to the recipe and substituted Ricotta cheese for cottage cheese. I was very pleased with the taste of the mixture, as well as the sauce.  I will definitely make these again. A great change up from your usual enchiladas.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"abashu"},"reviewBody":"I like spinach and thought I would really like it. But I didn't like as well as i thought I would.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Noreenlm"},"reviewBody":"I added Chicken to,the recipe for a heartier meal!  They are  delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"decar48"},"reviewBody":"Very good and easy. If the spinach is thawed it is very quickly put together for a weekday meal. I also tried this with spinach flour tortillas and  we actually like them better than the corn ones.  Either way, delicious and nutritious.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"TanyaVDB"},"reviewBody":"This recipe was quick and easy to make.  However it wasn't a stand out recipe in our household.  My husband thought the corn tortillas were soggy.  I said well I dipped them in the enchilda sauce I believe they are suppose to be that way.  I may try the recipe again but maybe not with corn torilla shells for our family.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"laratownsley"},"reviewBody":"My kids and I thought they were okay, but my husband wouldn't eat them. Won't be making them again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Moemoe67"},"reviewBody":"Very easy to make, everyone loved them. The sauce was so easy and flavorful. Even really good reheated the next day. Looking forward to making again using the spinach flour tortillas as previously suggested..Might also double filling using a few more tortillas. There's plenty of sauce. Thank you for the recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-05-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jporter10738"},"reviewBody":"Very good!  Loved how easy the sauce was and the filling was very good too!  Being from Wisconsin, I did add a bit of extra cheese both inside and out :-)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kscitykittyop"},"reviewBody":"Very good","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-07-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Grace1018"},"reviewBody":"This was very easy and very yummy!  I followed recipe and served with rice.  Will make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KarenKeefe"},"reviewBody":"These enchiladas were amazing!  I didn't change a thing!  Will definately put on the \"favorites\" list!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-10-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Summy"},"reviewBody":"What I love about this recipe most of all is the homemade enchilada sauce that I can use for a variety of recipes. But, these are absolutely fantastic...so much flavor, and so easy. I use fresh spinach, cooked and drained. Very yummy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"11939","romance_copy_dek":"These spinach enchiladas might become the next staple in your house. They are overstuffed with flavor and deliver a mega-serving of leafy green vegetables. 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