Recipe by J
"Delicious spinach enchiladas with a creamy white Alfredo sauce!"
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yellow onion, diced
1 (8 ounce) package
sliced fresh mushrooms
1 1/2 pounds
fresh spinach, stems removed
1 1/2 cups
shredded Monterey Jack cheese
ground black pepper
10 (6 inch)
1 (16 ounce) jar
shredded mozzarella cheese
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!
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).
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.
yum yum yum! Was the hit of the party!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach Alfredo Enchiladas
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 495
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