Italian Enchiladas
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If you love enchiladas & Italian food, then you’re really going to love these easy, 4 ingredient Italian Enchiladas. They’re made in just 35 minutes, gluten free and sure to be a new family favorite!
Saucy, cheesy tortillas, stuffed with delicious fillings, what’s not to love about enchiladas? I’m a huge fan of a variety of enchiladas. From Vegetarian Cheesy Corn Enchiladas to Sriracha Beef Enchiladas to Creamy Avocado Chicken Enchiladas, you really can’t go wrong with an easy enchilada recipe for dinner!
Today, I’m sharing a new recipe for enchiladas with an Italian twist! Marinara sauce replaces enchilada sauce, mozzarella cheese replaces cheddar cheese & Italian sausage is added to the filling to make these Italian enchiladas.
With just 4 ingredients and 15 minutes of prep time, these enchiladas are in the oven for dinner tonight! As with all of my enchilada recipes, I love to double the recipe and make two trays of enchiladas.
I make one to eat now and one to freeze for later. It’s such an easy freezer meal and you’ll be happy you made two, because it’s that delicious!
How to make Italian Enchiladas
- Cook the sausage.
- Add loose Italian sausage to a large skillet over medium high heat on the stove.
- Quick Tip! Hot or sweet Italian sausage can be used in this recipe. For a lighter dish, use lean chicken or turkey sausage instead of pork. In a pinch, you can also use a 1/2 pound of ground beef seasoned with 1 tbsp Italian seasoning.
- Crumble and cook for 7-8 minutes, or until cooked through, then drain any grease and set aside.
- Add loose Italian sausage to a large skillet over medium high heat on the stove.
- Prepare the enchiladas.
- Pour 1/2 cup of marinara sauce in the bottom of an 8″ x 10″ baking dish.
- Wrap corn tortillas in damp paper towels and microwave for 30 seconds.
- Spread marinara sauce on each side of the tortillas. Fill the tortillas with the cooked, crumbled sausage and a sprinkle of mozzarella cheese.
- Roll the tortillas up and place seam side down in the baking dish.
- Pour any remaining sauce over the tortillas and sprinkle the remaining cheese on top.
- Bake the enchiladas.
- Place the enchiladas in a 350°F oven for 15-20 minutes, or until the cheese is melted.
Can I make Italian enchiladas vegetarian?
Yes! Soy Italian Sausage can be used to make these enchiladas vegetarian. Vegetables can also replace the sausage in these enchiladas to make them vegetarian. I recommend a combination of diced zucchini, bell peppers and onion.
To make these enchiladas with vegetables, simply sauté two cups of diced vegetables in 1 tbsp olive oil. Add the vegetables in place of the sausage.
How to Freeze Enchiladas
While you’re preparing these enchiladas, might as well make an extra tray to freeze for later! Enchiladas will stay good in the freezer for 6 months.
To store the enchiladas in the freezer, wrap the baking dish in plastic wrap, then in foil. When ready to cook, remove the foil and plastic wrap from the enchiladas. Place the baking dish in the oven and add an extra 5 minutes to the cooking time.
Add some fun to your weekly menu with these Mexican Italian fusion recipes!
- Taco Pasta Bake with Creamy Avocado Sauce
- Mexican Sausage Balls
- One Pot Buffalo Taco Spaghetti
- 20 Minute Enchilada Pasta
- One Pot Chicken Fajita Pasta
Italian Enchiladas
Ingredients
- ½ lb Italian sausage, loose sausage or sausage removed from casing
- 3 cups marinara sauce, click link for homemade recipe
- 12 corn tortillas
- 3 cups mozzarella cheese, shredded
Instructions
- Preheat the oven to 350°F.
- If you purchase the sausage in casing, remove it from the casing, crumble and cook in a large skillet on the stove over medium high heat for 7-8 minutes, or until cooked through.
- Once cooked through, remove from the heat, drain any grease and set aside.
- Pour ½ cup of the marinara sauce into the bottom of an 8" x 10" baking dish.
- Wrap the tortillas in damp paper towels and microwave for 30 seconds.
- Spread each side of the tortillas with the marinara sauce.
- Fill the tortillas with the cooked sausage and a sprinkle of mozzarella cheese.
- Roll the tortillas up and place in the baking dish.
- Pour all remaining sauce over the tortillas.
- Sprinkle the remaining mozzarella cheese on top.
- Place the enchiladas in the oven for 15-20 minutes, or until the cheese is melted.
Notes
- Sausage: sweet or hot Italian sausage can be used in this recipe. For a lighter dish, use lean turkey or chicken Italian sausage.
- Vegetarian: use soy Italian sausage or vegetables to make this recipe vegetarian. If using vegetables, sauté 2 cups of diced vegetables in 1 tbsp olive oil on the stove over medium high heat for 7-8 minutes. Use the vegetables in place of the sausage. I would recommend a combination of zucchini, bell peppers and onions.
Nutrition Facts
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