Pizza Enchiladas Recipe

If you love a cozy, cheesy casserole night just as much as a platter of pepperoni pizza, you’re in for a treat with Pizza Enchiladas! This crave-worthy fusion combines everything wonderful about pizza—bubbling mozzarella, zesty sauce, and savory toppings—with the satisfying comfort of rolled enchiladas. Whether you’re feeding a hungry family or hosting a casual dinner with friends, this dish comes together with minimal fuss but delivers maximum flavor and fun.

Pizza Enchiladas Recipe - Recipe Image

Ingredients You’ll Need

Every layer of Pizza Enchiladas brings its own delicious role, and assembling them is a breeze. With a handful of accessible ingredients, you’ll capture bold color, hearty texture, and irresistible flavor in every bite.

  • Flour tortillas (8-inch): Soft and flexible, these make the perfect vessel to tuck in all the pizza-inspired goodness.
  • Shredded mozzarella cheese: Melty and gooey, mozzarella is quintessential for both pizza and enchiladas, uniting the two worlds in creamy, stretchy harmony.
  • Cooked ground beef or pepperoni slices: Choose your favorite or mix both for extra richness and classic pizza flavor.
  • Pizza sauce: Brings that familiar tomatoey tang, soaking into the tortillas for a saucy, flavorful finish.
  • Ricotta cheese: Adds creamy smoothness inside each enchilada, giving them a ricotta-filled twist reminiscent of stuffed crust pizza.
  • Grated Parmesan cheese: Salty and nutty, it deepens the flavors in the ricotta filling.
  • Italian seasoning: A must for that bold, herbal “pizza shop” aroma in every bite.
  • Garlic powder: Enhances the savory warmth that ties the sauce and cheeses together.
  • Crushed red pepper flakes (optional): A pinch brings gentle heat for anyone who likes their Pizza Enchiladas with a kick.
  • Sliced black olives: Earthy and briny, olives bring little pops of flavor—plus that classic pizza topping appeal.
  • Diced bell peppers: For a sweet crunch and a burst of color—use red, green, or yellow to brighten things up.
  • Chopped fresh basil: The ultimate finishing herb; basil brightens and freshens the whole dish after baking.

How to Make Pizza Enchiladas

Step 1: Prep the Filling

In a mixing bowl, combine the ricotta cheese, grated Parmesan, Italian seasoning, garlic powder, and red pepper flakes (if using). Give it all a good stir until the mixture is smooth and blended. This step infuses the creamy filling with all the Italian-inspired flavors that set the stage for your Pizza Enchiladas.

Step 2: Ready Your Baking Dish

Coat the bottom of a greased 9×13-inch baking dish with a thin layer of pizza sauce. This prevents the tortillas from sticking and adds another level of saucy goodness to the finished enchiladas.

Step 3: Assemble the Pizza Enchiladas

Lay out each flour tortilla on your workspace. Down the center of each, spread a generous tablespoon of the ricotta mixture. Next, pile on your choice of cooked ground beef or pepperoni, a sprinkle of mozzarella, some black olives, and bell peppers. Roll each tortilla up snugly and arrange seam-side down in the prepared baking dish as you go—just like lining up a row of happy little pizza rolls!

Step 4: Add the Toppings

Pour the remaining pizza sauce evenly over the rolled enchiladas. Shower the top with the rest of the shredded mozzarella for that irresistible golden-brown bubble. If you like things extra cheesy, go ahead and sneak a bit more on top!

Step 5: Bake to Perfection

Cover your Pizza Enchiladas with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and return them to the oven for another 10 minutes, or until the cheese is beautifully melted and just starting to brown. The flavors meld, the edges crisp, and your kitchen will smell heavenly.

Step 6: Garnish and Serve

Right out of the oven, scatter the fresh chopped basil over your bubbling casserole. This final touch adds a burst of color and aroma, making your Pizza Enchiladas as beautiful as they are delicious.

How to Serve Pizza Enchiladas

Pizza Enchiladas Recipe - Recipe Image

Garnishes

Garnishes bring both flavor and visual appeal to Pizza Enchiladas. Besides the fresh basil, try a sprinkle of extra Parmesan, a drizzle of good olive oil, or even a handful of sliced green onions for a zippy punch. A dash of crushed red pepper or freshly ground black pepper is great for those who love a bit of heat.

Side Dishes

Pair Pizza Enchiladas with a crisp garden salad tossed in Italian vinaigrette, or serve them alongside garlicky roasted broccoli for a satisfying contrast. If you want to double down on the pizza night vibe, add a bowl of minestrone soup or some marinated veggies for a bright, tangy side.

Creative Ways to Present

Turn this dish into a party centerpiece: slice each Pizza Enchilada crosswise after baking for “pizza pinwheels” that are perfect for sharing. Or, try arranging them in a spiral or circle before baking to wow a crowd. Serve straight from the casserole for homey, family-style fun, or plate two enchiladas per person with a flourish of fresh basil for a restaurant-at-home feel.

Make Ahead and Storage

Storing Leftovers

Store leftover Pizza Enchiladas in an airtight container in the refrigerator for up to three days. The flavors deepen as they rest, and the enchiladas hold their shape well, making them a fantastic next-day lunch or quick dinner.

Freezing

Pizza Enchiladas freeze beautifully. Wrap the whole (unbaked) casserole tightly in foil and freeze for up to two months. Thaw overnight in the refrigerator, then bake as directed, adding an extra 10-15 minutes to the covered baking time.

Reheating

To reheat, cover leftover enchiladas with foil and warm in a 350°F (175°C) oven for 15-20 minutes, or until heated through. For a quick fix, individual portions can be microwaved on medium power, just until the cheese is gooey again.

FAQs

Can I make Pizza Enchiladas vegetarian?

Absolutely! Swap the ground beef or pepperoni for sautéed mushrooms, spinach, or extra bell peppers. Layer in your favorite veggies, or even try crumbled cooked Italian sausage for a meatless yet hearty option.

What’s the best way to keep tortillas from getting soggy?

Make sure to use just a thin layer of sauce on the bottom of the baking dish, and avoid overfilling with sauce inside the enchiladas. This keeps the tortillas soft but not mushy, with enough structure to hold all the cheesy goodness.

Can I use corn tortillas instead of flour?

You can, but flour tortillas really add to the “pizza meets enchilada” texture. If you’re gluten-free, try your favorite GF tortillas, but keep in mind they may crack more easily when rolled.

How spicy are Pizza Enchiladas?

They’re only as spicy as you make them! Adding red pepper flakes is optional, so if you’re cooking for kids or spice-sensitive eaters, simply leave them out. For heat lovers, serve extra on the side.

Can I assemble these ahead of time?

Yes! Pizza Enchiladas are ideal for prepping the day before—just assemble, cover, and refrigerate. When ready to bake, pull them out while the oven preheats to take off the chill, then bake as usual.

Final Thoughts

I can’t wait for you to make these Pizza Enchiladas part of your recipe rotation. Their playful fusion of flavors, easy prep, and comforting, cheesy finish always brings big smiles to the table. Try them soon, and get ready to hear, “When can we have this again?”

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Pizza Enchiladas Recipe

Pizza Enchiladas Recipe


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4.9 from 16 reviews

  • Author: admin
  • Total Time: 50 minutes
  • Yield: 8 enchiladas (4 servings) 1x
  • Diet: Non-Vegetarian

Description

Combine the best of both worlds with these delectable Pizza Enchiladas that merge Italian and Mexican flavors into one satisfying dish. Cheesy, flavorful, and easy to make, they are sure to become a family favorite.


Ingredients

Scale

Tortillas:

  • 8 flour tortillas (8-inch)

Cheese Mixture:

  • 2 cups shredded mozzarella cheese
  • 1/2 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes (optional)

Additional Toppings:

  • 1 1/2 cups cooked ground beef or pepperoni slices
  • 1 cup pizza sauce
  • 1 cup sliced black olives
  • 1/2 cup diced bell peppers
  • 1/4 cup chopped fresh basil

Instructions

  1. Preheat Oven: Preheat oven to 375°F (190°C).
  2. Prepare Cheese Mixture: In a bowl, combine ricotta, Parmesan, Italian seasoning, garlic powder, and red pepper flakes.
  3. Assemble Enchiladas: Spread a thin layer of pizza sauce in a greased 9×13-inch baking dish. Fill each tortilla with ricotta mixture, beef or pepperoni, mozzarella, olives, and bell peppers. Roll up and place seam-side down in the dish.
  4. Bake: Pour remaining sauce over enchiladas, top with mozzarella, cover with foil, and bake for 20 minutes. Uncover and bake for an additional 10 minutes until bubbly. Garnish with basil before serving.

Notes

  • Enchiladas can be prepared in advance and refrigerated for up to 24 hours before baking.
  • Variations: Try substituting sausage, mushrooms, or spinach for different flavor profiles.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course, Fusion
  • Method: Baking
  • Cuisine: Italian-Mexican Fusion

Nutrition

  • Serving Size: 2 enchiladas
  • Calories: 480
  • Sugar: 6 g
  • Sodium: 1020 mg
  • Fat: 23 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 44 g
  • Fiber: 3 g
  • Protein: 26 g
  • Cholesterol: 70 mg

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