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 and creamy ricotta.
½poundhot or mild Italian sausageremoved from casings if necessary
7ouncesartichoke quarters, drained and roughly chopped1/2 of a 14 ounce can
2ouncesorganic pepperoni slicescut into 1/2-inch pieces
2cupsbaby spinachroughly chopped
1cupricotta cheese
¼cupchopped fresh basil leaves
3cupsmarinara sauce (homemade or store-bought)24 ounces
108-inch flour tortillas
8ouncesmozzarella cheeseshredded
Shredded Parmesan cheesefor garnish (optional)
Instructions
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.
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.
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.
Transfer to oven and bake 25 minutes. Serve garnished with Parmesan cheese, if desired.
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.