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
- Preheat Oven: Preheat oven to 375°F (190°C).
- Prepare Cheese Mixture: In a bowl, combine ricotta, Parmesan, Italian seasoning, garlic powder, and red pepper flakes.
- 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.
- 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
