Comments on: Spinach Artichoke Enchiladas

By: Cody Cammbell

Cody Cammbell — Fri, 05 Jun 2026 02:05:51 +0000

The recipe looked good and I wanted to make it. I had everything for the sauce on hand. Here’s what I substituted based on what I did and didn’t have available for the filling:
1/2 lg. sweet onion in place of red onion
mushrooms in place of artichokes
kale in place of spinach
Gruyere-cheddar mix in place of Monterey Jack.
2 fresh Serrano chilis, chopped, in place of canned green chilis
Egg wraps in place of tortillas.
I was concerned that they’d be too hot because of the serranos but they were delicious.
Sauce actually cooked up quickly. I have a little sauce and filling left over. Maybe with poached eggs in the morning.

By: Erin

Erin — Fri, 29 May 2026 23:26:18 +0000

In reply to Jo. Jo, you aren't being "honest," you are being rude.

By: Joy L. Magers

Joy L. Magers — Fri, 29 May 2026 16:28:33 +0000

No need to eat bland veggie enchiladas any more! These are the absolute BEST! Even my non-vegetarian family members love them. So flavorful…and they freeze beautifully. So easy to make ahead of time when company is coming.

By: Sarah Grant

Sarah Grant — Sat, 16 May 2026 13:19:29 +0000

Delicious! Made it this morning and had it for breakfast! I seemed to have a lot more sauce than your picture but it’s good! Highly recommend this recipe!

By: Jem Siddons-Beechey

Jem Siddons-Beechey — Fri, 01 May 2026 07:47:16 +0000

In reply to Jo.

Hi Jo, I actually loved the sauce and was super surprised by how well it turned out, because the method seemed very odd to me! I’m wondering if perhaps you didn’t cook the flour out completely or maybe didn’t give it long enough to thicken at the end? I think the only way I altered the recipe when I tried it last night was to simmer it for much longer – mostly because I prefer a thicker sauce – maybe it needed that time to let the flavours develop?

By: Judy Means

Judy Means — Wed, 29 Apr 2026 00:59:36 +0000

This was really delicious. The only change I made was adding some shredded Monterey Jack inside the enchilada. They were easy to make, very filling and my husband and I really enjoyed this meal. I would make these again.

By: Jo

Jo — Fri, 17 Apr 2026 02:49:00 +0000

The filling is great, but the sauce is disgusting. The sauce has way too much cinnamon and comes off more Indian than anything else and the feeling is more Mediterranean or Italian even. Just because there’s beans in it doesn’t make the whole thing Mexican. The cheese on top is kind of weird too. I think it would go with mozzarella or fontina. You’re basically putting spinach and artichoke dip in a tortilla. It would go way better with a lemon garlic sauce or a spicy vodka or marinara or even just diced tomato sauce. Your red enchilada sauce is way too overpowering and almost ruins it. It’s like a weird combination of Mole and masala. I give the sauce a zero and the filling a 5. I will be making The filling again because it was so delicious. I was so mad. I ruined it with that sauce, and it was like almost impossible to scrape off. You should never be putting that much cinnamon in a sauce Or in anything unless it’s like a dessert I put cinnamon in my chili but like a pinch it’s just used to bring out other flavors. You’re not supposed to taste all the cinnamon. I think you should rewrite the whole recipe without that sauce And I doubt the restaurant gave you the recipe idea that you didn’t even order Use a sauce like that. Sorry, I’m just being honest and I hope whoever goes to make this recipe next heeds my advice and doesn’t ruin all their hard work with that sauce.

By: Mary

Mary — Wed, 15 Apr 2026 20:31:47 +0000

In reply to Cookie and Kate. I doubled and froze the second half all together in a quart size freezer ziplock. Thanks!!

By: Cookie and Kate

Cookie and Kate — Wed, 15 Apr 2026 00:26:21 +0000

In reply to Mary. Hi Mary, are you freezing the sauce individually in cubes or packets? Or the assembled dish, before or after baking?

By: Mary

Mary — Tue, 14 Apr 2026 20:31:13 +0000

Amazing recipe that I make regularly! My only issue is that when I freeze the sauce – the texture really changes when it is thawed. Is there any trick to keeping the same texture? Tastes great still!!