 |
Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 12 |
|
I created this twist on enchiladas one night when I wanted an easy oven meal and had extra tortillas on hand. It turned out better than I expected. Pair it with steamed green beans or a tossed salad, and dinner is ready! âYvonne Opp, Greenville, Pennsylvania Ingredients:
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
1 can (6 ounces) tomato paste |
4 teaspoons sugar |
2 teaspoons dried basil |
1-1/2 teaspoons dried oregano |
1/2 teaspoon salt |
1/2 teaspoon onion powder |
1/2 teaspoon garlic powder |
1 pound johnsonville® hot ground sausage |
1 cup chopped fresh mushrooms |
1 package (3-1/2 ounces) sliced pepperoni |
3 cups (12 ounces) shredded provolone cheese |
1 cup chopped ripe olives |
12 flour tortillas (6 inches) |
1/3 cup shredded parmesan cheese |
Directions:
1. In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened, stirring occasionally.
2. In a large skillet, cook pork and mushrooms over medium heat until meat is no longer pink; drain.
3. Spread 1/3 cup sauce on the bottom of each of two greased 11-in. x 7-in. baking dishes. Place 4 pepperoni slices, 1/4 cup sausage mixture, 2 tablespoons provolone cheese and 1 heaping tablespoonful olives down the center of each tortilla. Roll up and place seam side down in prepared baking dishes. Pour remaining sauce over the top; sprinkle with Parmesan and remaining provolone cheese.
4. Cover and bake one casserole at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months.
5. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 2 casseroles (6 servings each).
|
|