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
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 2 casseroles (6 servings each).
Number Of Ingredients 15
Steps:
- 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 : Calories 362 calories, Fat 23g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 1110mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 17g protein.
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Kaushal Ali
[email protected]I'm not a huge fan of Italian food, but these enchiladas were surprisingly good. The Alfredo sauce was creamy and flavorful, and the chicken was tender and juicy. I would definitely recommend them.
Tammi Hoskin
[email protected]These enchiladas were amazing! I loved the combination of flavors and the sauce was to die for. I will definitely be making these again.
dylan cool
[email protected]I followed the recipe exactly, but my enchiladas didn't turn out as good as I hoped. The sauce was too thin and the chicken was dry.
Malik Haseb
[email protected]The enchiladas were easy to make, but they were a bit dry. I think they would have been better with more sauce.
Evans 2200
[email protected]These enchiladas were a bit bland for my taste. I think they could have used more seasoning.
Julian Wealthson
[email protected]My family loved these enchiladas! They were easy to make and very flavorful. I will definitely be making them again.
Princess Akwaama
[email protected]I was a bit skeptical about the combination of Italian and Mexican flavors, but I was pleasantly surprised. These enchiladas were really tasty! I would definitely recommend them.
JAnnar Jannat
[email protected]These enchiladas were delicious! The sauce was creamy and flavorful, and the chicken was tender and juicy. I will definitely be making these again.
Mr Sonjip
[email protected]I've made these enchiladas several times now and they're always a crowd-pleaser. I love the versatility of the recipe - I've used different types of cheese, vegetables, and even meats. It's a great way to use up leftovers, too.
Wariskhan Wariskhanlala
[email protected]The instructions were easy to follow and the dish turned out great. I used a jarred Alfredo sauce to save time, but I think it would be even better with a homemade sauce.
Laraib Khan
[email protected]These enchiladas were a hit with my family! The combination of Italian and Mexican flavors was unique and delicious. I especially loved the creamy Alfredo sauce and the crispy mozzarella cheese. I will definitely be making these again.