Spinach Alfredo Enchiladas Recipe - Allrecipes.com
Spinach Alfredo Enchiladas Recipe

Spinach Alfredo Enchiladas

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    30 mins
  • COOK

    35 mins

    1 hr 5 mins


  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 More Reviews

Most Helpful Positive Review
Feb 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 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).

Most Helpful Critical Review
Jul 08, 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


11 Ratings

Feb 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 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!

Mar 09, 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.

Jul 03, 2014

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

Nov 03, 2013

Delicious! We will definitely have this again. Based on what I had on hand and health preferences, I used frozen kale, non fat greek yogurt instead of sour cream, low fat cottage cheese and reduced the amount of shredded cheeses. Even with these changes, it was good. My husband that doesn't like kale thought it was very good.

Oct 25, 2013

yum yum yum! Was the hit of the party!

Oct 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 more garlic and cilantro - thanks for the recipe!


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  • Calories
  • 804 kcal
  • 40%
  • Carbohydrates
  • 48.2 g
  • 16%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 55 g
  • 85%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 34 g
  • 68%
  • Sodium
  • 2333 mg
  • 93%

* Percent Daily Values are based on a 2,000 calorie diet.

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