Italian Enchiladas

• 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 bulk spicy pork sausage
• 1 cup chopped fresh mushrooms
• 1 package (3-1/2 ounces) sliced pepperoni
• 3 cups shredded provolone cheese
• 1 cup chopped ripe olives
• 12 flour tortillas (6 inches)
• 1/3 cup shredded Parmesan cheese

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 11x7-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 350u0b0 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 350u0b0 for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

tomatoes, tomato paste, sugar, basil, oregano, salt, onion powder, garlic, pork sausage, fresh mushrooms, pepperoni, provolone cheese, chopped ripe olives, flour tortillas, parmesan cheese

Taken from www.tasteofhome.com/recipes/italian-enchiladas/ (may not work)