Spinach Alfredo Enchiladas

Spinach Alfredo Enchiladas

7 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    35 m
  • Ready In

    1 h 5 m
Recipe by  J

“Delicious spinach enchiladas with a creamy white Alfredo sauce!”

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Adjust Servings

Original recipe yields 5 servings



  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 (7)

Rate This Recipe


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 filling so this dish should serve 5 adult appetites. Made “Quick and Easy Alfredo Sauce” from this site in lieu of using the recipe’s jar Alfredo sauce. Next time, I would go with an authentic Alfredo sauce that doesn't use cream cheese even if it takes a little more time (e.g., “Buttery Alfredo Sauce” from this site).



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 family loved it and had no idea there was cottage cheese in the recipe. If they knew, they would have said they wouldn't eat it. A hit!

Rebecca S

Rebecca S

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

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Amount Per Serving (5 total)

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

Based on a 2,000 calorie diet



previous recipe:

Chicken and Spinach Alfredo Lasagna


next recipe:

Mini Cheesy Chicken Enchiladas