Vegetable Alfredo Enchiladas
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
-
For the Sauce
- 1 tablespoon vegetable oil
- 2 tablespoons all-purpose flour
- 3 cups store bought alfredo sauce
- 1 3⁄4 cups chicken broth
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
-
For the Filling
- 2 tablespoons vegetable oil
- 1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
- 1 red bell pepper, chopped
- 2 cups fresh baby spinach leaves
- 1⁄2 cup sun-dried tomato, drained and chopped
- 1 (7 ounce) can sweet whole kernel corn
- 1⁄2 teaspoon salt
- 10 -14 corn tortillas
- 6 slices bacon, cooked and crumbled
- 1 cup green onion, chopped
- 3 cups sharp white cheddar cheese, grated
directions
- For the sauce: In a saucepan over medium-low heat, combine vegetable oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the alfredo sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
- For the filling: In a large skillet over medium-high heat, add the vegetable oil. Cook the potatoes and bell pepper until tender; about 10 to 12 minutes. Transfer to a large bowl. Using the same skillet and remaining oil, add the spinach leaves. Cook until spinach is wilted; about 5 to 8 minutes. Transfer spinach to the bowl of potatoes. Add corn and, sun-dried tomatoes and salt. Combine well.
- In a small dry skillet over medium heat, lightly brown the tortillas until soft, but not crisp. Preheat oven to 350 degrees.
- Spread 1/2 cup of the sauce in the bottom of a 9x13" baking dish. Dip each tortilla into the sauce. Set the sauce-soaked tortillas on a cookie sheet. Onto each tortilla, place some of filling, bacon crumbles and green onions. Top with a generous portion of grated Cheddar.
- Roll up the tortilla to contain the filling. Place the tortilla seam-side down in the baking dish.
- Repeat with the rest of the tortillas. Ladle the rest of the sauce over the top of all the enhiladas.
- Then top with the remaining grated Cheddar. Bake for 25 to 30 minutes or until cheese is melted and bubbly.
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