Italian-Style Enchiladas

READY IN: 45mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak sun-dried tomatoes in hot water for 30 minutes; drain.
  • Chop; set aside.
  • Preheat oven to 450 degrees.
  • In small saucepan heat marinara sauce.
  • Remove stem and scrape woody part from beneath mushroom caps.
  • Chop mushrooms.
  • In saute pan heat oil and garlic.
  • Add mushrooms, basil, onion, and tomato and saute, cooking until tender, adding a little water if necessary to prevent sticking.
  • When complete, drain any excess water.
  • Allow mixture to cool slightly, then add 1/2 of the cheese and toss.
  • Spray a 2-qt. baking dish with non-stick cooking spray and spread 2 tablespoons of marinara sauce across the bottom of the dish.
  • Divide mixture evenly among tortillas and roll up, jelly-roll style, and place seam down in the dish.
  • Pour remaining marinara sauce over all, and top with cheese.
  • Bake at 450 degrees for 10-12 minutes or until cheese is melted and dish is heated through.
  • Garnish with sliced green onion (optional).
  • Serve.
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