Spinach Alfredo Enchiladas |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 5 |
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Delicious spinach enchiladas with a creamy white Alfredo sauce! Ingredients:
1 tablespoon olive oil |
1/2 yellow onion, diced |
3 cloves garlic, minced |
1 (8 ounce) package sliced fresh mushrooms |
1 1/2 pounds fresh spinach, stems removed |
1 1/2 cups shredded monterey jack cheese |
3/4 cup cottage cheese |
1/2 cup sour cream |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
10 (6 inch) flour tortillas |
1 (16 ounce) jar alfredo sauce |
1 cup shredded mozzarella cheese |
Directions:
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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