Italian Enchiladas Recipe

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Italian Enchiladas Recipe
Italian Enchiladas Recipe photo by Taste of Home
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Italian Enchiladas Recipe

Read Reviews
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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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 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 bulk spicy pork sausage
  • 1 cup chopped fresh mushrooms
  • 1 package (3-1/2 ounces) sliced pepperoni
  • 3 cups 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 11x7-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.
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).
Originally published as Italian Enchiladas in Simple & Delicious August/September 2012, p19

Nutritional Facts

1 enchilada: 362 calories, 23g fat (9g saturated fat), 42mg cholesterol, 1110mg sodium, 23g carbohydrate (6g sugars, 2g fiber), 17g protein.

  • 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 bulk spicy pork sausage
  • 1 cup chopped fresh mushrooms
  • 1 package (3-1/2 ounces) sliced pepperoni
  • 3 cups shredded provolone cheese
  • 1 cup chopped ripe olives
  • 12 flour tortillas (6 inches)
  • 1/3 cup shredded Parmesan cheese
  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 11x7-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

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Reviews forItalian Enchiladas

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MY REVIEW
muffnette User ID: 1370261 193668
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
debnbrian User ID: 536671 191242
Reviewed Aug. 28, 2012

"The sauce was too sweet for our taste"

MY REVIEW
smstillinger User ID: 3094333 177660
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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