Italian Style Enchiladas
Transform your weeknight dinner routine with these irresistible Italian Style Enchiladas! This fusion recipe takes the comforting flavors of classic Italian cuisine and wraps them in soft flour tortillas for a creative twist on traditional enchiladas. Loaded with savory ground Italian sausage, creamy ricotta cheese, fresh spinach, and a rich marinara sauce, these enchiladas are then topped with bubbling melted mozzarella and Parmesan for the ultimate cheesy finish. Featuring a prep time of only 20 minutes, this dish is perfect for busy evenings yet elegant enough for entertaining. Serve them warm, garnished with fresh basil, and enjoy a hearty, family-friendly meal that combines the best of two beloved cuisines.
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Recipe Information
Ingredients
- 6 large flour tortillas
- 1 lb ground Italian sausage
- 2 cups jarred marinara sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach leaves
- 2 garlic cloves, minced
- 1 tsp dried Italian seasoning
- 2 tbsp olive oil
- 0.5 tsp salt
- 0.5 tsp pepper
- 2 tbsp chopped fresh basil (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
Add the ground Italian sausage to the skillet. Cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain excess fat if necessary.
Stir in 1 cup of marinara sauce, the Italian seasoning, salt, and pepper. Simmer for 2-3 minutes, then remove from heat.
In a medium bowl, mix the ricotta cheese, 1 cup of shredded mozzarella, 1/2 cup of grated Parmesan, and fresh spinach leaves until well combined.
Spread a thin layer of the remaining marinara sauce on the bottom of a 9x13-inch baking dish.
Lay one tortilla flat and spread 2 tablespoons of the ricotta-cheese mixture in the center. Add 2-3 tablespoons of the sausage mixture on top of the cheese layer. Roll up the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
Pour the remaining marinara sauce evenly over the rolled tortillas, ensuring they are fully covered in sauce.
Sprinkle the remaining shredded mozzarella and grated Parmesan cheeses over the top.
Cover the dish with aluminum foil and bake for 20 minutes in the preheated oven.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
Remove from the oven and let the enchiladas rest for 5 minutes before serving.
Optional: Sprinkle with fresh basil for added flavor and presentation. Serve warm and enjoy!
Nutrition Facts
Calories |
4190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.1 g | 353% | |
| Saturated Fat | 114.2 g | 571% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 713 mg | 238% | |
| Sodium | 11365 mg | 494% | |
| Total Carbohydrate | 223.9 g | 81% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 29.6 g | ||
| Protein | 218.6 g | 437% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4152 mg | 319% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3255 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
