-
-
My review
Spinach Alfredo Enchiladas
3
J
"Delicious spinach enchiladas with a creamy white Alfredo sauce!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h 5 m servings 804Original recipe yields 5 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1418 Ratings
-
-
-
-
-
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
Most helpful
Most positive
Least positive
Newest
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...
8/28/2019
This is a very tasty meal, but I would omit the salt the next time. My error was overdoing the alfredo sauce.
1/30/2019
Hahaha, now I get to be one of those AllRecipes reviewers who makes the recipe, but changes it . I basically added more spices, since it looked pretty bland. I doubled the pepper, and added 1/...
12/26/2017
These are wonderful! We did add chicken as suggested in prior review.