With the popularity of my Korean Beef Soft Tacos post I have been looking for more ways to do some ‘food fusion.’ I wanted to make something that was fast but still had a homecooked taste to it, and altered a recipe I found for enchiladas to put all the yumminess of Italian food with the inspiration of this Mexican classic. Using frozen meatballs means that you can put this dish together in no time at all, and it takes just 30 minutes to bake.
Italian Meatball Enchiladas
serves 2 for larger servings just multiply ingredients.
8 oz of spaghetti sauce
16 frozen meatballs
4 small flour tortillas
10 oz Alfredo sauce
1 1/4 cup Mexican-blend cheese
Preheat oven to 400 degrees.
Mix the meatballs up with the spaghetti sauce.
Place 4 meatballs on each tortilla and roll, placing seam side down in your baking dish.
Top with Alfredo sauce and cheese.
Bake 30 minutes.