Italian Enchiladas Recipes

SIMPLE PERFECT ENCHILADAS

Steps:

• In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
• While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
• In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
• Preheat the oven to 350 degrees F.
• Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
• Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
• Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and 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 VEGETABLE ENCHILADAS

Steps:

• Saute the garlic, onion, green pepper, mushrooms, and tomato in the oil.
• Combine the tomato sauce, oregano, basil, and black pepper.
• Divide cottage cheese and half of the tomato sauce between the 8 tortillas.
• Divide sauteed vegetables between the tortillas.
• Spray a large baking pan with cooking spray.
• Roll up tortillas and place in the baking dish.
• Cover the tortillas with the remaining sauce and with the cheese.
• Bake 10-15 minutes at 350 degrees.

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 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.

EASY ENCHILADAS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish, and pour the salsa into the bottom of the dish. Set aside.
• Cook and stir the ground beef in a skillet over medium heat for about 10 minutes, until meat is browned and crumbly. Drain the grease from the beef, and add the salsa con queso to the skillet, stirring to mix well. Place about 2 tablespoons of the beef mixture down the center of each tortilla, roll the tortillas, and place them seam side down on top of the salsa in the baking dish. Sprinkle the shredded cheese on top of the enchiladas.
• Bake for 15 to 20 minutes in the preheated oven, until the cheese is browned and the enchiladas are hot and bubbling.