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Italian Enchiladas

Name: Italian Enchiladas
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 2 casseroles (6 servings each).
Cuisine: Europe, Italian
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

5 reviews

Test Kitchen Approved

Total Time

Prep: 30 min. Bake: 35 min.

Makes

2 casseroles (6 servings each)

Updated: Jun. 20, 2022

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

Italian Enchiladas Recipe photo by Taste of Home

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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.

Nutrition Facts

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

Italian Enchiladas

Ingredients

Directions

Nutrition Facts

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