Italian Enchiladas Recipe

Name: Italian Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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 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

Servings: persons

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 350u00b0 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 350u00b0 for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

1913

kcal

Calories

Fat

269

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cans (14-1/2 ounces each) diced tomatoes, undrained, 1 can (6 ounces) tomato paste, 4 teaspoons sugar, 2 teaspoons dried basil, and more.

Yes, Italian Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Enchiladas

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