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Pizza Enchiladas 🍕🌯
A cheesy, saucy mashup of pizza and enchiladas—perfect for family dinners or game day!
Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins
Servings: 6
Ingredients
For the Filling:
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1 lb lean ground beef (or Italian sausage)
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1 cup diced yellow onion
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2 cloves garlic, minced
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1 (14 oz) jar pizza sauce (or marinara)
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1 tsp Italian seasoning
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½ tsp red pepper flakes (optional)
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1 cup shredded mozzarella
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½ cup shredded cheddar
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½ cup mini pepperoni slices
For Assembly:
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8 large flour tortillas (or 10 small)
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1 (10 oz) can enchilada sauce (red or green)
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1½ cups shredded mozzarella (for topping)
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¼ cup grated Parmesan
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2 tbsp chopped fresh basil or parsley
For Serving (Optional):
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Ranch or garlic dipping sauce
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Sliced black olives
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Pickled jalapeños
Instructions
1. Cook the Filling:
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In a skillet, brown ground beef with onion and garlic over medium heat. Drain fat.
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Stir in pizza sauce, Italian seasoning, red pepper flakes, and simmer 5 mins.
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Remove from heat; mix in mozzarella, cheddar, and pepperoni.
2. Assemble Enchiladas:
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Spread ½ cup enchilada sauce in a 9×13″ baking dish.
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Fill each tortilla with beef mixture, roll tightly, and place seam-side down in the dish.
3. Bake:
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Pour remaining enchilada sauce over the top. Sprinkle with mozzarella and Parmesan.
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Bake at 375°F (190°C) for 20-25 mins until bubbly.
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Broil 2-3 mins for a golden top (watch closely!).
4. Garnish & Serve:
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Top with fresh basil and extra pepperoni if desired.
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Serve with ranch dip and a side salad.
Tips
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Shortcut: Use rotisserie chicken + BBQ sauce for a “BBQ Chicken Pizza” version.
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Spicier? Add jalapeños to the filling or use hot Italian sausage.
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Make ahead: Assemble, refrigerate, and bake when ready.
These are oozy, crispy-edged, and packed with pizza flavor—great for leftovers too! 🎉
Want a pepperoni-stuffed crust variation? Let me know! 😊
