Lunch: Spinach Alfredo Enchiladas

Recipe by J Delicious spinach enchiladas with a creamy white Alfredo sauce!

This recipe includes superfoods such as:

Spinach

Health benefits of Spinach Alfredo Enchiladas

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

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

Instructions

Preheat oven to 350 degrees F (175 degrees C).
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.
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 9x13-inch casserole dish. Pour Alfredo sauce over the enchiladas; top with mozzarella cheese.
Bake in the preheated oven until sauce is bubbling and cheese topping is slightly browned, 20 to 25 minutes.

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