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Spinach Alfredo Enchiladas

Rated as 4.6 out of 5 Stars

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

1 h 5 m servings 804 cals
Original recipe yields 5 servings

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.

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 11
  1. 15 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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...

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.

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

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...

These are wonderful! We did add chicken as suggested in prior review.

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.

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...

Very tasty and very rich. Left out the cottage cheese and monterey jack and it turned out veryayummy!