Comments on: Spinach and White Bean Enchilada Casserole

By: New Mexican Green Chile and Pinto Bean Enchiladas « Beyond Rice and Tofu

New Mexican Green Chile and Pinto Bean Enchiladas « Beyond Rice and Tofu — Thu, 24 Feb 2011 03:48:48 +0000

[...] make with it (and all the other jars in the pantry now!). And since you all know I have been on an enchilada kick…here it [...]

By: Meal Plan Monday, January 17, 2011 « Beyond Rice and Tofu

Meal Plan Monday, January 17, 2011 « Beyond Rice and Tofu — Tue, 18 Jan 2011 04:01:49 +0000

[...] meal plan didn’t go as planned for a variety of reasons. For one, we had a lot of leftover enchiladas to eat up – they were super good! I also had an evening meeting and worked late. As well, I [...]

By: Diane-thewholegang

Diane-thewholegang — Sat, 15 Jan 2011 21:39:03 +0000

This sounds delicious. Thank you for sharing it on Real Food Weekly!

By: BeyondRiceandTofu

BeyondRiceandTofu — Sat, 15 Jan 2011 19:00:27 +0000

Ooo – frying the tortillas sounds good too. Might have to try that on the next round! I have always liked the chewy edges of the tortillas that stick out and get crispy.

By: BeyondRiceandTofu

BeyondRiceandTofu — Sat, 15 Jan 2011 18:59:17 +0000

Hey Jen – Thanks for stopping by! Going over to check out your latest posts…

By: thewholekitchen

thewholekitchen — Fri, 14 Jan 2011 03:59:25 +0000

I love Sandwich Petals! And this casserole sounds great! I love enchilada casseroles. I usually do them chilaquiles style, and slice the tortillas into strips, toss with a little oil and toast them in the oven for about 15 minutes, then make the casserole. It’s chewy and crispy at the same time. Yum.

By: Jennifer

Jennifer — Mon, 10 Jan 2011 14:11:09 +0000

This recipe looks delicious! We like having enchiladas and “burrito casseroles” from time to time. We should give your recipe a try!