Italian Style Enchiladas Recipes

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ITALIAN ENCHILADAS



Italian Enchiladas image

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

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

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.

ITALIAN-STYLE ENCHILADAS



Italian-Style Enchiladas image

Make and share this Italian-Style Enchiladas recipe from Food.com.

Provided by PalatablePastime

Categories     Vegetable

Time 45m

Yield 3 serving(s)

Number Of Ingredients 11

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)

Steps:

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

ITALIAN ENCHILADAS



Italian Enchiladas image

Provided by Food Network

Categories     main-dish

Time 32m

Yield 6 servings

Number Of Ingredients 12

1/4 cup margarine
1 pound ground beef (80/20)
1/4 cup finely sliced onion
2 jalapenos, finely diced
3 cloves garlic, diced
1 tablespoon seasoned salt
1/4 cup fresh spinach, finely sliced
3/4 cup Italian seasoned bread crumbs
1/4 cup grated Parmesan
1/2 cup shredded provel cheese (a mixture of Cheddar, Swiss, and Provolone)
6 (12-inch) flour tortillas (recommended: Cheddar-Jalapeno flavor)
Alfredo or marinara sauce, to serve

Steps:

  • Melt the margarine in a large skillet over medium-high heat. Add the ground beef, onion, jalapenos, garlic, and seasoned salt and cook until browned, about 10 minutes. Remove from the heat and let it cool a bit, then mix in the spinach, bread crumbs, and cheeses. While still warm, put a couple of tablespoons of the mixture in each tortilla and roll up (it should be approximately 1-inch in diameter). To serve, cut tortillas in 3-inch sections, reheat in the microwave, and top with Alfredo or marinara sauce.

ITALIAN-STYLE ENCHILADAS



Italian-Style Enchiladas image

Blend flavors of Mexican with Italian in this chicken, Classico® Tomato and Basil pasta sauce, and cheese mix rolled into tortillas.

Provided by Allrecipes Member

Time 30m

Yield 3

Number Of Ingredients 7

15 ounces refrigerated Classico® Tomato and Basil Sauce
2 breast, bone removeds purchased broiled or roasted chicken breast halves
3 piece (blank)s oil-packed dried tomato halves, drained
1 cup shredded mozzarella or Monterey Jack cheese
1 green onion, sliced
1 serving Nonstick cooking spray
6 (6 inch) flour tortillas

Steps:

  • In a small saucepan, heat Classico® Tomato and Basil pasta sauce until heated through. Meanwhile, remove bones from chicken; cut meat into bite-size strips.
  • Finely chop dried tomatoes. Toss together the chicken, tomatoes, 1/2 cup of the cheese, and green onion.
  • To assemble enchiladas, coat a 2-quart rectangular baking dish with nonstick cooking spray. Spread 2 tablespoons of the Classico® Tomato and Basil pasta sauce over bottom of the dish. Spoon about 1/4 cup of the chicken mixture just below center of each tortilla. Roll up. Place seam-side down in dish. Repeat with remaining chicken mixture and tortillas.
  • Pour remaining pasta sauce over enchiladas. Sprinkle with remaining cheese. Bake in a 450 degree F oven for 10 to 12 minutes or until heated through and cheese is melted. If desired, garnish sliced green onions.

Nutrition Facts : Calories 553 calories, Carbohydrate 47.4 g, Cholesterol 97.8 mg, Fat 19.9 g, Fiber 4.6 g, Protein 43.9 g, SaturatedFat 7.1 g, Sodium 1061.4 mg, Sugar 8.6 g

ITALIAN CHICKEN ENCHILADAS



Italian Chicken Enchiladas image

Make and share this Italian Chicken Enchiladas recipe from Food.com.

Provided by Caroline Cooks

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 (15 ounce) jar marinara sauce
8 ounces cooked chicken breasts (2 halves, roasted)
3 tomatoes, halves (dried oil-packed)
1 cup shredded mozzarella cheese (4 oz) or 1 cup monterey jack cheese (4 oz)
1 green onion, sliced
nonstick cooking spray
6 (6 inch) flour tortillas

Steps:

  • In a small saucepan, heat sauce until heated through.
  • Meanwhile, remove bones from chicken; cut meat into bite-size strips.
  • Finely chop dried tomatoes.
  • Toss together the chicken, tomatoes, 1/2 cup of the cheese, and green onion.
  • To assemble enchiladas, coat a 2-quart rectangular baking dish with nonstick cooking spray.
  • Spread 2 tablespoons pasta sauce over bottom of dish.
  • Spoon about 1/4 cup of chicken mixture just below center of each tortilla.
  • Roll up.
  • Place seam-side down in dish.
  • Repeat with remaining chicken mixture and tortillas.
  • Pour remaining pasta sauce over enchiladas. Sprinkle with remaining cheese.
  • Bake in a 400°F oven for 20-25 minutes or until heated through and cheese is melted. If desired, garnish sliced green onions.

Nutrition Facts : Calories 496.8, Fat 18.5, SaturatedFat 6.5, Cholesterol 69.8, Sodium 1185.4, Carbohydrate 50.1, Fiber 3.6, Sugar 14.4, Protein 31.5

ITALIAN-STYLE ENCHILADAS



Italian-Style Enchiladas image

Blend flavors of Mexican with Italian in this chicken, Classico® Tomato and Basil pasta sauce, and cheese mix rolled into tortillas.

Provided by Allrecipes Member

Time 30m

Yield 3

Number Of Ingredients 7

15 ounces refrigerated Classico® Tomato and Basil Sauce
2 breast, bone removeds purchased broiled or roasted chicken breast halves
3 piece (blank)s oil-packed dried tomato halves, drained
1 cup shredded mozzarella or Monterey Jack cheese
1 green onion, sliced
1 serving Nonstick cooking spray
6 (6 inch) flour tortillas

Steps:

  • In a small saucepan, heat Classico® Tomato and Basil pasta sauce until heated through. Meanwhile, remove bones from chicken; cut meat into bite-size strips.
  • Finely chop dried tomatoes. Toss together the chicken, tomatoes, 1/2 cup of the cheese, and green onion.
  • To assemble enchiladas, coat a 2-quart rectangular baking dish with nonstick cooking spray. Spread 2 tablespoons of the Classico® Tomato and Basil pasta sauce over bottom of the dish. Spoon about 1/4 cup of the chicken mixture just below center of each tortilla. Roll up. Place seam-side down in dish. Repeat with remaining chicken mixture and tortillas.
  • Pour remaining pasta sauce over enchiladas. Sprinkle with remaining cheese. Bake in a 450 degree F oven for 10 to 12 minutes or until heated through and cheese is melted. If desired, garnish sliced green onions.

Nutrition Facts : Calories 553 calories, Carbohydrate 47.4 g, Cholesterol 97.8 mg, Fat 19.9 g, Fiber 4.6 g, Protein 43.9 g, SaturatedFat 7.1 g, Sodium 1061.4 mg, Sugar 8.6 g

ITALIAN-STYLE CHICKEN ENCHILADAS



Italian-Style Chicken Enchiladas image

If chicken enchiladas took a trip to the Mediterranean coast, they'd return tasting like this-rich with pesto, mozzarella and fresh basil.

Provided by My Food and Family

Categories     Home

Time 42m

Yield 6 servings

Number Of Ingredients 6

2 cups chopped cooked chicken
1 cup KRAFT Shredded Mozzarella Cheese, divided
6 fresh basil leaves, chopped
1 jar (14 oz.) CLASSICO Tomato and Basil Pasta Sauce
1/4 cup CLASSICO Traditional Basil Pesto Sauce and Spread
6 flour tortillas (6 inch)

Steps:

  • Heat oven to 450°F.
  • Combine chicken, 1/2 cup cheese and basil.
  • Mix sauces; spread 2 Tbsp. sauce mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam sides down, in dish; top with remaining sauce mixture and cheese.
  • Bake 10 to 12 min. or until heated through.

Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 55 mg, Sodium 720 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 3 g, Protein 22 g

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