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Italian Enchiladas

 Italian Enchiladas
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
12 ServingsPrep: 30 min. Bake: 35 min.

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

Directions

  • 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.
  • In a large skillet, cook pork and mushrooms over medium heat until
  • meat is no longer pink; drain.
  • 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

2 of 2

Italian Enchiladas (continued)

Directions (continued)

  • 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.
  • 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.
  • 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).
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.