Italian Enchiladas

Ingredients

Italian Enchiladas differ from their Mexican counterpart in several ways. Instead of using tortillas, we substitute them with lasagna sheets, providing a delicate and hearty base. The traditional Mexican spices are replaced with Italian herbs like basil, oregano, and thyme, infusing the dish with a distinct Mediterranean flair. Additionally, the filling incorporates Italian ingredients such as mozzarella, ricotta, and Parmesan cheese, adding a creamy and savory element to the dish. We alse have the original recipe for Enchiladas, so you can check it out.

• 8 lasagna sheets 8 lasagna sheets
• 2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 cup (150g) mushrooms, sliced 1 cup (150g) mushrooms, sliced
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 cup (250g) ricotta cheese 1 cup (250g) ricotta cheese
• 1 cup (100g) mozzarella cheese, shredded 1 cup (100g) mozzarella cheese, shredded
• 1/2 cup (50g) Parmesan cheese, grated 1/2 cup (50g) Parmesan cheese, grated
• Salt and pepper to taste Salt and pepper to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 18g (9g saturated)
• Carbohydrates: 35g (8g sugars)
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cook the lasagna sheets according to the package instructions until al dente. Drain and set aside.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
4. 4.
   Add the bell pepper, zucchini, and mushrooms to the skillet. Cook until the vegetables are tender.
5. 5.
   Stir in the dried basil, dried oregano, and dried thyme. Season with salt and pepper to taste.
6. 6.
   In a separate bowl, combine the ricotta cheese, mozzarella cheese, and half of the Parmesan cheese. Mix well.
7. 7.
   Spread a thin layer of tomato sauce on the bottom of a baking dish.
8. 8.
   Take a lasagna sheet and spread a spoonful of the ricotta cheese mixture along one end. Roll it up and place it seam-side down in the baking dish. Repeat with the remaining lasagna sheets.
9. 9.
   Pour the remaining tomato sauce over the enchiladas, ensuring they are fully covered.
10. 10.
    Sprinkle the remaining Parmesan cheese on top.
11. 11.
    Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
12. 12.
    Garnish with fresh basil leaves before serving.

Treat your ingredients with care...

• Lasagna sheets — Cook them al dente to ensure they hold their shape when rolled.
• Ricotta cheese — Use a high-quality ricotta for a creamy and smooth texture.
• Mozzarella cheese — Shred the mozzarella yourself for better melting and flavor.
• Parmesan cheese — Grate the Parmesan cheese just before using for maximum freshness.
• Fresh basil leaves — Tear the basil leaves just before garnishing to release their aromatic oils.

Tips & Tricks

• To add a seafood twist, incorporate cooked shrimp or crab meat into the vegetable filling.
• For a spicier kick, sprinkle red pepper flakes or drizzle hot sauce over the enchiladas before baking.
• Customize the vegetable filling by adding other Italian favorites like eggplant or sun-dried tomatoes.
• If you prefer a richer sauce, mix in a tablespoon of tomato paste to the tomato sauce.
• Leftover Italian Enchiladas can be refrigerated and reheated the next day for a delicious lunch or dinner.

Serving advice

Serve the Italian Enchiladas hot, straight from the oven. Accompany them with a fresh green salad dressed in balsamic vinaigrette to balance the flavors. Garnish each enchilada with a sprinkle of fresh basil leaves for a vibrant touch.

Presentation advice

Arrange the Italian Enchiladas on individual plates, ensuring they are neatly rolled and topped with a generous amount of melted cheese. Drizzle a little extra tomato sauce around the enchiladas for an appetizing presentation. Serve with a side of salad and a glass of red wine for an authentic Italian dining experience.