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.
ITALIAN-STYLE ENCHILADAS
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
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
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.
BEEF ENCHILADAS
Steps:
- For the filling: In large pot, cook ground beef, black pepper, chili powder, garlic powder and cilantro over medium heat until beef is browned all the way through.
- For the gravy: In a large pot on low heat, add flour and vegetable oil. Cook, stirring often, for 30 minutes, to make a dark brown roux for the gravy. Add 1/4 cup water, the beef bouillon, chili powder, garlic powder, black pepper and salt. Continue to cook until you have the consistency for the gravy, another 5 minutes.
- For the enchiladas: Heat a griddle or grill on medium heat. Spray cooking spray or put oil on griddle. Place tortillas on griddle until pliable for folding, about 15 seconds.
- Place tortillas on a flat surface. Add meat to a tortilla and roll up, keeping the seam side down. Place on a microwave/oven-safe plate. Repeat until all tortillas are used.
- Spoon gravy over enchiladas until covered. Top with Cheddar and place in microwave or oven until cheese melts. Top with onions, if using.
ITALIAN CHICKEN ENCHILADAS
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
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 CHICKEN ENCHILADAS
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
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
CHICKEN ENCHILADAS
Mildly spicy and satisfying, these easy enchiladas stuffed with refried beans, onion and red pepper will be popular with the whole family
Provided by Sarah Cook
Categories Dinner, Lunch, Main course
Time 1h10m
Number Of Ingredients 16
Steps:
- Heat 2 tbsp of the oil in your largest pan, then fry the onions, peppers, chopped chilli and coriander stalks with half the garlic for 10 mins until soft. Stir in 2 tsp ground coriander and 2 tsp cumin seeds, then fry for 1 min more. Meanwhile, in another frying pan, fry the chicken in the remaining oil, in batches, until browned - add it to the pan of veg as it is done.
- Stir the beans, sweetcorn, coriander leaves and 150ml of the passata into the veg and chicken. In a bowl, mix the rest of the passata with the other crushed garlic clove, the remaining spices and the sugar, then set aside.
- To assemble, lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Divide the passata sauce into the dishes you are using, then top with the enchiladas. Dot over the soured cream, sprinkle with grated cheese and scatter with the sliced chilli.
- Cool and freeze (see freezing tips, below) or, if eating straight away, heat oven to 200C/180C fan/gas 6, then bake for 30 mins, scattering with more coriander leaves to serve, if you like.
Nutrition Facts : Calories 490 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 2.7 milligram of sodium
PAM'S ITALIAN CHICKEN ENCHILADAS
I bought some Tomato-Basil tortillas to make wrap sandwiches with, and I think they inspired this dish. I like Mexican food, my husband doesn't. We both like Italian. So to "fool" hubby into eating something with Mexican spices I made it half Mexican and half Italian. Believe me, the taste isn't half anything, It's Whole...
Provided by Pam Ellingson
Categories Tacos & Burritos
Time 2h30m
Number Of Ingredients 38
Steps:
- 1. Mix all of the filling ingredients together in a large bowl until evenly distributed. Cover and Refrigerate until needed.
- 2. Heat oil in a very large saucepan or stockpot, add onions and saute for a few minutes on medium high until softened and slightly browned. Add garlic and saute for about 30 seconds til fragrant but not browned. Put in the tomato paste, stirring constantly and saute for 30-45 seconds (will form a brownish paste at the bottom of the pan, do not burn)
- 3. Turn heat down to medium or medium low. Quickly pour in the diced tomatoes, tomato sauce and water. Stir and scrape the browned tomato paste to mix it in well. Add all the chopped and sliced chilies and peppers and stir until evenly distributed.
- 4. Add all the seasonings except sugar, salt and pepper. Stirring occasionally, cook at a slow simmer for 30 minutes or so to thicken. Taste and add salt, pepper and sugar (start with about one third of the sugar) to adjust the seasonings. If it is too acid or tomato-y, add a little more sugar (or even a pinch of baking soda to counteract acid)
- 5. Preheat oven to 350 and place rack in center of oven. Spray 2 9x15 baking pans (Like lasagna pans or casseroles) with cooking spray, and spread about 2 c. or more sauce liberally over bottom of pan. Set aside. Reserve majority of the sauce for topping enchiladas.
- 6. Remove filling from fridge. Lay out as many tortillas as is convenient for your working space. Spread a scant 2/3 c of filling in a strip across the lower center of the tortilla and roll up either enchilada style (Open ends) or burrito style (tuck in ends). Place close together in pans with seam side down . Roll enchiladas and fill pans until you have reached the desired amount.
- 7. Spread more sauce over the enchiladas. Add as much sauce as you want, but make sure the tortillas are all covered. (You may have sauce left over, or not, depending on how much you like. I love em smothered.)
- 8. Cover pans with aluminum foil and poke a few holes in the foil to vent steam. Bake 45 min. Remove foil and top with extra cheese. Return uncovered pans to oven and bake until brown and bubbly.
- 9. Serve hot with homemade flour tortilla chips, guacamole/salsa and salad.
- 10. Tortilla chips Very lightly butter plain flour tortillas (easily done with a brush and melted butter). Cut tortillas into wedges and spread on a flat baking sheet, avoid overlapping if possible. You can bake at 375 or broil (SET PAN AT LEAST 8-10" FROM BROILING ELEMENTS TO AVOID BURNING) Watch carefully and flip chips when they start browning well. When browned, remove pans and sprinkle lightly with chili powder and salt. Turn off oven and return them to it until they are dry and crunchy. Check to make sure they are not getting more brown than desired from residual heat.
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