Italian-Style Enchiladas

"When you can't decide between Italian and Mexican, this is the choice for you!"
 
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photo by loof751 photo by loof751
photo by loof751
Ready In:
45mins
Ingredients:
11
Serves:
3
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ingredients

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directions

  • 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.

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Reviews

  1. These are just delicious! So quick and easy to make, with the great flavor of basil and garlic. Even though these are meatless they are very filling. I just loved these "enchiladas" - thanks for posting the recipe!
     
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RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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