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Italian Enchiladas

Italian Enchiladas - A tasty casserole (with hidden veggies!) the whole family will enjoy! Ground beef, Italian sausage, pepperoni, artichokes, spinach, mushrooms and ricotta cheese rolled up in flour tortillas, topped with marinara and mozzarella.

When I go grocery shopping, I have three goals in mind: 1.) Buy lots of whole, minimally processed foods, 2.) Buy as many made-in-the-U.S. (preferably Michigan!) products as I can, and 3.) Get in and out of there as fast as humanly possible. Let’s be honest – Goal #3 is the one that keeps me sane, but it’s totally possible to also meet Goals #1 and #2 if I know what to look for.

When it comes to dairy products, I’ve started looking for the REAL® Seal as I’m racing through the aisles. It was created by America’s Dairy Farmers to differentiate their products from imitations. When you spy the REAL® Seal, it’s an assurance that what you are buying is made entirely with U.S.-produced cow’s milk. 

Real Seal Dairy Products

It’s a small emblem on most packages, but once you know what to look for, it’s easy to spot. It’s important to look for, as real dairy provides essential nutrients that keep our bodies in optimal health. As somebody who suffers from frequent sinus infections, it’s reassuring to know that the Vitamin A in real dairy will help strengthen my immune system.

It’s February, the month of love, and I’m in love with real dairy and comfort food. These Italian Enchiladas combine my two loves. I like to think of them as a lazy man’s version of stuffed shells. They have the same sort of filling I would make for that classic dish, but instead of boiling water and cooking pasta shells, I just grab a stack of flour tortillas. The filling is easily adaptable to suit your tastes and what you have on hand. Here, I used a combination of ground beef, spicy Italian sausage and chopped pepperoni, along with mushrooms, artichokes, chopped spinach (gotta get some veggies in there!) and creamy ricotta. I rolled it all up in tortillas, then topped it marinara and gooey mozzarella.

Italian Enchiladas - A tasty casserole (with hidden veggies!) the whole family will enjoy! Ground beef, Italian sausage, pepperoni, artichokes, spinach, mushrooms and ricotta cheese rolled up in flour tortillas, topped with marinara and mozzarella.

For more information on the REAL® Seal, be sure to check out their Facebook page.

Italian Enchiladas

Yield: 5 to 6 servings

Italian Enchiladas


  • 1 tablespoon olive oil
  • 8 ounces button mushrooms, chopped
  • 3 garlic cloves, minced
  • 1/4 teaspoon chopped fresh rosemary
  • 1/2 pound ground beef
  • 1/2 pound hot or mild Italian sausage, removed from casings if necessary
  • 7 ounces (1/2 of a 14 ounce can) artichoke quarters, drained and roughly chopped
  • 2 ounces organic pepperoni slices, cut into 1/2-inch pieces
  • 2 cups baby spinach, roughly chopped
  • 1 cup ricotta cheese
  • 1/4 cup chopped fresh basil leaves
  • 3 cups (24 ounces) marinara sauce (homemade or store-bought)
  • 10 (8-inch) flour tortillas
  • 8 ounces mozzarella cheese, shredded
  • Shredded Parmesan cheese, for garnish (optional)


  1. Preheat oven to 350 degrees F. Heat oil in large skillet over medium-high heat. Add mushrooms; cook 4 to 6 minutes or until brown, stirring occasionally. Stir in garlic and rosemary; cook 1 minute, stirring constantly. Transfer mushroom mixture to small bowl.
  2. Return skillet to medium-high heat; add beef and sausage. Cook 8 minutes or until meat is cooked through, breaking up meat with side of spoon as it cooks. Remove skillet from heat; stir in artichokes, pepperoni, spinach, ricotta, basil and mushroom mixture.
  3. Spread 1 cup marinara sauce in bottom of 11x14-inch baking dish. Place flour tortilla on work surface. Spoon 1/2 cup meat mixture down center of tortilla. Roll up and place seam side down in prepared baking dish. Repeat with remaining tortillas. Top enchiladas with remaining marinara sauce; sprinkle with mozzarella cheese.
  4. Transfer to oven and bake 25 minutes. Serve garnished with Parmesan cheese, if desired.

Adapted from Taste of Home

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Disclosure: This is a sponsored post written by me on behalf of REAL® Seal. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food writing. All opinions are 100% my own.

15 Responses to “Italian Enchiladas”

  1. Wendy Polisi — February 26, 2014 at 3:31 pm

    This looks fabulous Lori! I’ve never thought to make Italian Enchiladas. I need to find some smaller gluten free tortillas so I can make this. YUM!


    • Lori | Foxes Love Lemons replied: — February 26th, 2014 @ 7:27 pm

      Thanks so much, Wendy! If you can’t find smaller GF tortillas, you could make cut up larger ones and make this a layered casserole? It’d be almost like a lasagna then, I guess! haha.

      • Wendy Polisi replied: — February 27th, 2014 @ 8:19 am

        Thanks a great idea Lori!

  2. Christine — February 26, 2014 at 7:24 pm

    Well look at that! You are so creative Lori! I love getting your posts in e-mail form. I agree-it’s nice to buy local, fresh,seasonal, and even organic when the budget allows it. Granted, here in China I don’t know if I can much more than fresh and seasonal (perhaps local, but then one would need to be ask that sort of thing or read it on a label…but one’s linguistic skills won’t take them past, “My son is 3.”


    • Lori | Foxes Love Lemons replied: — February 26th, 2014 @ 7:28 pm

      Thanks so much, Christine! I can’t imagine how hard it must be when you don’t speak the language fluently, but it sounds like you are doing great. Luckily, with most produce, it’s easy to spot what’s fresh and in-season just with our eyes and noses!

      What will you do when your son is 4? ;)

  3. Marjory @ Dinner-Mom — February 26, 2014 at 9:02 pm

    Delicious! My daughter was just cleared to eat dairy after 12 years! My heading is just spinning with delicious options like this!


  4. Lynn Chen — February 26, 2014 at 11:15 pm

    Brilliant – I’ve only recently jumped on the Enchilada train and I love this Italian spin.


    • Lori | Foxes Love Lemons replied: — February 27th, 2014 @ 9:48 am

      Oh snap, now I’m wishing there really was an enchilada train. That sounds awesome.

  5. The Hubs — February 27, 2014 at 9:56 am

    Your mom is going to be jealous that you basically repackaged the famous family stuffed shell fillings into these enchiladas . . . But, I love fusion cuisine, so I found it delightful.


    • Lori | Foxes Love Lemons replied: — February 27th, 2014 @ 9:58 am

      Haha no, my mom has never made stuffed shells in her life! It’s LAURIE’S mom that makes awesome stuffed shells! My mom makes lasagna :)

  6. Kira - HealthAlbe Old Soul — February 28, 2014 at 12:16 am

    Good idea! It is nice to be able to meet the needs of what each family wants for dinner! Now there is both – italian and Mexican!


    • Lori | Foxes Love Lemons replied: — February 28th, 2014 @ 10:09 am

      Thanks Kira. Pretty sure actual Italians and Mexicans would cringe at this recipe, but oh well. It’s just for fun :)

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