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Spinach Alfredo Enchiladas Recipe

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This recipe for Spinach Alfredo Enchiladas, by , is from Honoring Our Veterans, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Salsman

Category:
Category:

Ingredients:  
Ingredients:  
1 T. olive oil
1/2 yellow onion, diced
3 cloves garlic, minced
1 (8 oz.) pkg. sliced fresh mushrooms
1 1/2 lb. fresh spinach, stems removed
1/1/2 c. shredded Monterey Jack cheese
3/4 c. cottage cheese
1/2 c. sour cream
1 tsp. salt
1/2 tsp. ground black pepper
10 (6 inch) flour tortillas
1 (16 oz.) jar Alfredo sauce
1 cup shredded mozzarella cheese

Directions:
Directions:
Preheat oven to 350. 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. Add 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 9 x 13 inch casserole dish. Pour Alfredo sauce over the enchiladas; top with mozzarella cheese. Bake until sauce is bubbling and cheese topping is slightly browned, 20 to 25 minutes.

Personal Notes:
Personal Notes:
Veteran: (father) Fred L. Everett - Marine - WWII & Korea

 

 

 

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