Italian Enchiladas
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.
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.
For more information on the REAL® Seal, be sure to check out their Facebook page.
Adapted from Taste of Home.
Italian Enchiladas
Ingredients:
Directions:
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 photography. All opinions are 100% my own.
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!
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.
Thanks a great idea Lori!
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.”
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? 😉
Delicious! My daughter was just cleared to eat dairy after 12 years! My heading is just spinning with delicious options like this!
Whoa, have fun Marjory! A whole new world!
Brilliant – I’ve only recently jumped on the Enchilada train and I love this Italian spin.
Oh snap, now I’m wishing there really was an enchilada train. That sounds awesome.
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.
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 🙂
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!
Thanks Kira. Pretty sure actual Italians and Mexicans would cringe at this recipe, but oh well. It’s just for fun 🙂
What would pair with the Italian Enchildas?
I think we ate them with a mixed green salad with balsamic vinaigrette 🙂
Really enjoyed the Italian enchiladas.i did make one change i did not use the artichokes and used green peppers.
Awesome, I’m so glad you liked it! I think the filling can be changed up for whatever you want to put in there. I think I only used artichokes because I had a can of them open. I was basically clearing out the fridge with this recipe 🙂
Yes there was a lot of items to put in the mixture.Took me about an hour to make it.Leftovers for Thursday.
Love it!