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My review
Spinach Alfredo Enchiladas
J
"Delicious spinach enchiladas with a creamy white Alfredo sauce!"
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Ingredients
1 h 5 m servings 804 calsOriginal recipe yields 5 servings
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Directions
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Prep
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Mix Monterey Jack cheese, cottage cheese, sour cream, salt, and black pepper into spinach mixture.
- Heat a skillet over medium heat; warm tortillas, 1 at a time, in the hot skillet until flexible, about 30 seconds per side.
- 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.
- Bake in the preheated oven until sauce is bubbling and cheese topping is slightly browned, 20 to 25 minutes.
Nutrition Facts
Per Serving: 804 calories; 55 g fat; 48.2 g carbohydrates; 34 g protein; 96 mg cholesterol; 2333 mg sodium. Full nutrition
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Reviews
Read all reviews 1115 Ratings
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Most helpful positive review
2/24/2014
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...
Most helpful critical review
7/8/2014
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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2/24/2014
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...
2/27/2014
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...
3/9/2015
OMIT THE SALT. But overall Great recipe! I halved it and put it in an 8x8 and it was great. Cheese is salty enough and jarred Alfredo is salty too.
7/8/2014
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
10/24/2013
Great recipe using stuff you probably have in the pantry - we used frozen spinach & added zucchini instead of mushrooms, mexican shredded cheese blend, corn instead of flour tortillas, and added...
12/26/2017
These are wonderful! We did add chicken as suggested in prior review.
10/18/2017
I cut this in half for our family and used "lite Alfredo sauce" less salt, and also used corn tortillas. I added some deli chicken, it was very good. Thanks.
8/24/2017
I loved this recipe!!! Hell everybody loved this recipe even my extremely picky Grandma and Mother loved it!!! I did add my shredded lime chicken, fresh clinatro and extra cheese. This is the fi...
7/3/2014
Very tasty and very rich. Left out the cottage cheese and monterey jack and it turned out veryayummy!