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. | foxeslovelemons.com

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.

It’s February, the month of love, and I’m in love with comfort food. These Italian Enchiladas are what I think of 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. | foxeslovelemons.com
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. | foxeslovelemons.com

Italian Enchiladas

Yield: 5 to 6 servings

Ingredients

  • 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)

Instructions

  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.

Notes

Adapted from Taste of Home.

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