Spinach Alfredo Enchiladas Recipe

Name: Spinach Alfredo Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1/2 yellow onion, diced; 3 cloves garlic, minced; 1 (8 ounce) package sliced fresh mushrooms; 1 1/2 pounds fresh spinach, stems removed; 1 1/2 cups shredded Monterey Jack cheese; 3/4 cup cottage cheese; 1/2 cup sour cream; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 10 (6 inch) flour tortillas; 1 (16 ounce) jar Alfredo sauce; 1 cup shredded mozzarella cheese

Servings: persons

1 tablespoon olive oil
1/2 yellow onion, diced
3 cloves garlic, minced
1 (8 ounce) package sliced fresh mushrooms
1 1/2 pounds fresh spinach, stems removed
1 1/2 cups shredded Monterey Jack cheese
3/4 cup cottage cheese
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon ground black pepper
10 (6 inch) flour tortillas
1 (16 ounce) jar Alfredo sauce
1 cup shredded mozzarella cheese

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.

1389

kcal

Calories

Fat

203

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 1/2 yellow onion, diced, 3 cloves garlic, minced, 1 (8 ounce) package sliced fresh mushrooms, and more.

Yes, Spinach Alfredo Enchiladas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach Alfredo Enchiladas

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