Italian Style Enchiladas Food

ITALIAN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the ground beef and onion in a skillet over medium heat. Cook and stir until beef is evenly brown and onion is tender. Drain grease. Mix in soup, and continue cooking until heated through.
• In a bowl, mix the marinara sauce, tomato sauce, and water. Spread 1/3 of the mixture across the bottom of a 9x13 inch baking pan. Fill each tortilla with about 2 tablespoons beef mixture and 2 slices cheese food (reserving enough cheese food slices for topping). Tightly roll each tortilla. Arrange tortillas in the pan in 2 layers, and cover completely with the remaining sauce mixture. Top with remaining cheese food.
• Cover with aluminum foil, and bake 45 minutes in the preheated oven, until bubbly.

ITALIAN ENCHILADAS

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.

ITALIAN-STYLE ENCHILADAS

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.

ITALIAN-STYLE CHICKEN ENCHILADAS

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.

ITALIAN CHICKEN ENCHILADAS

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.

ITALIAN-STYLE ENCHILADAS

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.