Italian-Style Enchiladas Recipe

Name: Italian-Style Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) jar marinara sauce; 3 large portabella mushroom caps; 3 dried sun-dried tomatoes (not oil-packed); 1/4 cup shredded fresh basil; 1/2 teaspoon minced garlic; 1 cup shredded reduced-fat mozzarella cheese; 1 green onion, sliced; 2 teaspoons extra virgin olive oil; nonstick cooking spray; 8 fat-free flour tortillas (6 inches each); sliced green onion (optional)

Servings: persons

1 (15 ounce) jar marinara sauce
3 large portabella mushroom caps
3 dried sun-dried tomatoes (not oil-packed)
1/4 cup shredded fresh basil
1/2 teaspoon minced garlic
1 cup shredded reduced-fat mozzarella cheese
1 green onion, sliced
2 teaspoons extra virgin olive oil
nonstick cooking spray
8 fat-free flour tortillas (6 inches each)
sliced green onion (optional)

1
Soak sun-dried tomatoes in hot water for 30 minutes; drain.
2
Chop; set aside.
3
Preheat oven to 450 degrees.
4
In small saucepan heat marinara sauce.
5
Remove stem and scrape woody part from beneath mushroom caps.
6
Chop mushrooms.
7
In saute pan heat oil and garlic.
8
Add mushrooms, basil, onion, and tomato and saute, cooking until tender, adding a little water if necessary to prevent sticking.
9
When complete, drain any excess water.
10
Allow mixture to cool slightly, then add 1/2 of the cheese and toss.
11
Spray a 2-qt. baking dish with non-stick cooking spray and spread 2 tablespoons of marinara sauce across the bottom of the dish.
12
Divide mixture evenly among tortillas and roll up, jelly-roll style, and place seam down in the dish.
13
Pour remaining marinara sauce over all, and top with cheese.
14
Bake at 450 degrees for 10-12 minutes or until cheese is melted and dish is heated through.
15
Garnish with sliced green onion (optional).
16
Serve.

873

kcal

Calories

Fat

161

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 11 ingredients. The key ingredients include: 1 (15 ounce) jar marinara sauce, 3 large portabella mushroom caps, 3 dried sun-dried tomatoes (not oil-packed), 1/4 cup shredded fresh basil, and more.

Yes, Italian-Style Enchiladas falls under the General 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-Style Enchiladas

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