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Vegetable Alfredo Enchiladas

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“Ready, Set, Cook! Special Edition Contest Entry: This is a variation from the ordinary enchilada... Lots of great vegetables and gooey cheese.”

Ingredients Nutrition


  1. 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.
  2. 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.
  3. In a small dry skillet over medium heat, lightly brown the tortillas until soft, but not crisp. Preheat oven to 350 degrees.
  4. 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.
  5. Roll up the tortilla to contain the filling. Place the tortilla seam-side down in the baking dish.
  6. Repeat with the rest of the tortillas. Ladle the rest of the sauce over the top of all the enhiladas.
  7. Then top with the remaining grated Cheddar. Bake for 25 to 30 minutes or until cheese is melted and bubbly.

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