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Italian Enchiladas Recipe
Italian Enchiladas Recipe photo by Taste of Home

Italian Enchiladas Recipe

Publisher Photo
I created this twist on enchiladas one night when I wanted an easy oven meal and had extra tortillas on hand. It turned out better than I expected. Pair it with steamed green beans or a tossed salad, and dinner is ready! —Yvonne Opp, Greenville, Pennsylvania
TOTAL TIME: Prep: 30 min. Bake: 35 min.
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 35 min.
MAKES: 12 servings

Ingredients

  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 4 teaspoons sugar
  • 2 teaspoons dried basil
  • 1-1/2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 pound Johnsonville® Hot Ground Sausage
  • 1 cup chopped fresh mushrooms
  • 1 package (3-1/2 ounces) sliced pepperoni
  • 3 cups (12 ounces) shredded provolone cheese
  • 1 cup chopped ripe olives
  • 12 flour tortillas (6 inches)
  • 1/3 cup shredded Parmesan cheese

Nutritional Facts

1 enchilada equals 362 calories, 23 g fat (9 g saturated fat), 42 mg cholesterol, 1,110 mg sodium, 23 g carbohydrate, 2 g fiber, 17 g protein.

Directions

  1. In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened, stirring occasionally.
  2. In a large skillet, cook pork and mushrooms over medium heat until meat is no longer pink; drain.
  3. Spread 1/3 cup sauce on the bottom of each of two greased 11-in. x 7-in. baking dishes. Place 4 pepperoni slices, 1/4 cup sausage mixture, 2 tablespoons provolone cheese and 1 heaping tablespoonful olives down the center of each tortilla. Roll up and place seam side down in prepared baking dishes. Pour remaining sauce over the top; sprinkle with Parmesan and remaining provolone cheese.
  4. Cover and bake one casserole at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months.
  5. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 2 casseroles (6 servings each).
Originally published as Italian Enchiladas in Simple & Delicious August/September 2012, p19

Nutritional Facts

1 enchilada equals 362 calories, 23 g fat (9 g saturated fat), 42 mg cholesterol, 1,110 mg sodium, 23 g carbohydrate, 2 g fiber, 17 g protein.

Reviews for Italian Enchiladas

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 30, 2012

this looked to be yummy so i was excited to try this and actually thought the flavors of pepperoni and sausage in a tortilla were good!!! however something w/the sauce just seemed tasteless even w/all the spices in it - not sure if it was the paste or what but my family said it was just "ok" I will prob try again but maybe even use my own spaghetti sauce and see what happens but i love the creativity of it!

MY REVIEW
Reviewed Aug. 28, 2012

The sauce was too sweet for our taste

MY REVIEW
Reviewed Jul. 17, 2012

Very tasty and relatively easy to make. I used italian 5 cheese blend instead of the provolone and parmesan.

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