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Pizza Flavors In Enchiladas The Ultimate Guide To Pizza Enchiladas

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These Pizza Enchiladas combine everything you love about pizza—cheesy, saucy, and loaded with toppings—with the rolled comfort of enchiladas. Made with flour tortillas, pizza sauce, mozzarella, pepperoni, and your favorite vegetables, they’re baked until golden and bubbly. Perfect for weeknights, game days, or feeding a mixed-diet family, this recipe is easy to customize and full of bold, comforting flavors.

Ingredients

Scale
  • 8 flour tortillas
  • 1 ½ cups shredded mozzarella cheese
  • ½ cup shredded cheddar cheese
  • 1 cup sliced beef pepperoni or beef sausage
  • ½ cup cooked and crumbled turkey bacon
  • ½ cup chopped green bell pepper
  • ½ cup chopped onion
  • 1 cup sliced black olives (optional)
  • 2 cups pizza sauce
  • ¼ tsp dried oregano
  • ¼ tsp garlic powder
  • 1 tbsp olive oil
  • Fresh chopped parsley or basil for garnish (optional)

Instructions

  1. Preheat the oven:
    Set your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. Prepare the filling:
    In a skillet over medium heat, add olive oil and sauté chopped onion and bell pepper until softened, about 5 minutes. Remove from heat and let cool slightly.
  3. Assemble the enchiladas:
    Lay out the flour tortillas. In each one, add a sprinkle of mozzarella and cheddar cheese, some beef pepperoni or sausage, turkey bacon, sautéed vegetables, and a small spoonful of pizza sauce. Roll up tightly.
  4. Arrange in baking dish:
    Place each rolled tortilla seam-side down into the prepared baking dish.
  5. Top with sauce and cheese:
    Pour the remaining pizza sauce over the enchiladas. Sprinkle the rest of the mozzarella and cheddar cheese on top. Add olives if using. Sprinkle with oregano and garlic powder.
  6. Bake:
    Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.
  7. Garnish and serve:
    Let cool slightly, then garnish with chopped parsley or basil if desired. Serve warm.

Notes

  • Make It Ahead: Assemble the dish the night before and refrigerate until ready to bake.

  • Add Heat: Include red pepper flakes or jalapeños for a spicy twist.

  • Make It Vegetarian: Skip the meat and load up on sautéed vegetables and cheese.

  • Storage Tip: Freeze unbaked enchiladas for up to 2 months; bake directly from frozen.

  • Presentation Tip: Garnish with fresh basil or parsley for a restaurant-style finish.

Find it online: https://claradelish.com/pizza-flavors-in-enchiladas-the-ultimate-guide-to-pizza-enchiladas/