Italian Enchiladas

Preheat the oven to 350°.

If you purchase the sausage in casing, remove it from the casing, crumble and cook in a large skillet on the stove over medium heat. (There are several different ways you can purchase Italian sausage, I like a little spice so I went with the hot Italian sauce. I also went with lean turkey to keep it on the lighter side. Whatever your favorite Italian sausage is will work just fine in this recipe, you can even use a soy Italian sausage to make this recipe vegetarian!)

Once cooked through, remove from the heat and set aside.

Pour ½ cup of the sauce into the bottom of a baking dish.

I absolutely love my homemade marinara sauce, I make a big batch of it almost every Sunday to toss on pasta as a quick and easy weeknight meal, but if you’re pressed for time, you can use your favorite store-bought marinara sauce.

Heat the tortillas in a dry skillet on the stove over medium heat. Just 30-60 seconds per side, that way they’re nice and bendable, and won’t break when rolling.

Spread each side of the tortillas with the sauce.

Fill the tortillas with sausage and a sprinkle of mozzarella cheese.

Roll the tortillas up and place in the baking dish.

Pour all remaining sauce over the tortillas.

Sprinkle the remaining mozzarella cheese on top.

Place the enchiladas in the oven for 20-25 minutes, or until cheese is melted.

I had originally planned to use flour tortillas in this dish but decided to switch it up to corn tortillas to keep the dish gluten free and I’m so glad that I did!

The Mi Rancho corn tortillas give this dish an extra rich, hearty flavor and texture which I ended up absolutely loving!

If you’re looking for more great gluten free recipe ideas, be sure to follow my Pinterest board “Gluten Free Goodness” where I’m always sharing new & delicious gluten free recipes!

♣ Vegetarian Option: Substitute Soy Italian Sausage to make this recipe vegetarian.

♦ Gluten Free Option: This recipe is gluten free. Always make sure the sausage used is gluten free (the sausage pictured above is gluten free

From Whitney Bond

On Little Leopard Book, I’m always looking for ways to switch up traditional dishes. One way I love to do this is by taking a traditional Italian dish and making it Mexican. Have you checked out my Mexican Stuffed Shells or Mexican Manticotti? Both super scrumptious and both Mexican twists on traditional Italian dishes.

For this recipe, I decided to flip the switch the other way and turn traditional Mexican enchiladas into a new Italian family favorite.
I used Mi Rancho Corn Tortillas to keep this recipe gluten free and just a few simple ingredients to keep the dish easy to make for a weeknight dinner.

Sometimes the simplest dishes end up being the most scrumptious…and this dish is definitely one of those!