Spinach Alfredo Enchiladas

Spinach and cheese-filled tortillas are topped with creamy Alfredo sauce and mozzarella cheese for an Italian-inspired enchilada dinner.

• Preparation Time: 30 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 5 mins
• Calories: 804 Calories

Ingredients

• 1 teaspoon salt
• ½ cup sour cream
• ½ teaspoon ground black pepper
• 1 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 (8 ounce) package sliced fresh mushrooms
• 1 ½ cups shredded Monterey Jack cheese
• 10 (6 inch) flour tortillas
• 1 (16 ounce) jar Alfredo sauce
• ½ yellow onion, diced
• ¾ cup cottage cheese
• 1 ½ pounds fresh spinach, stems removed

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 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.

Step 3

Mix Monterey Jack cheese, cottage cheese, sour cream, salt, and black pepper into spinach mixture.

Step 4

Heat a skillet over medium heat; warm tortillas, 1 at a time, in the hot skillet until flexible, about 30 seconds per side.

Step 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.

Step 6

Bake in the preheated oven until sauce is bubbling and cheese topping is slightly browned, 20 to 25 minutes.