Spinach Alfredo Enchiladas

Spinach Alfredo Enchiladas

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"Delicious spinach enchiladas with a creamy white Alfredo sauce!"

Ingredients

1 h 5 m {{adjustedServings}} servings 804 cals
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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 804 kcal
  • 40%
  • Fat:
  • 55 g
  • 85%
  • Carbs:
  • 48.2g
  • 16%
  • Protein:
  • 34 g
  • 68%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 2333 mg
  • 93%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat olive oil in a saucepan over medium heat; cook and stir onion and garlic until softened, about 2 minutes. Add mushrooms; cook and stir until mushrooms begin to soften, about 1 minute. Fold spinach into mixture and cook until wilted, 3 to 5 minutes. Remove saucepan from heat.
  3. Mix Monterey Jack cheese, cottage cheese, sour cream, salt, and black pepper into spinach mixture.
  4. Heat a skillet over medium heat; warm tortillas, 1 at a time, in the hot skillet until flexible, about 30 seconds per side.
  5. Spoon spinach mixture down the center of each warmed tortilla. Roll tortilla around filling; place filled tortillas seam sides down into a 9x13-inch casserole dish. Pour Alfredo sauce over the enchiladas; top with mozzarella cheese.
  6. Bake in the preheated oven until sauce is bubbling and cheese topping is slightly browned, 20 to 25 minutes.
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Reviews

8
  1. 11 Ratings

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Not your traditional enchiladas but delicious nonetheless. Used 5, 10" flour tortillas rather than the smaller ones, and they fit perfectly in the 9" x 13" baking dish. One 10" enchilada is fill...

I used Garlic Alfredo sauce, skipped the mushrooms and added a can of artichoke hearts instead. I used corn tortillas and did not heat them in advance. I only used Monterrey Jack cheese. My fami...

The flavor was wonderful although I made my own Alfredo sauce and added pesto. The enchiladas were a bit too soft and runny. Next time I will add some rice and shredded chicken