Description

Pizza enchiladas are a creative and delicious fusion dish combining the flavors of classic pizza with the comforting style of enchiladas. Soft flour tortillas are filled with pepperoni, Italian sausage, mozzarella, cheddar cheese, and pizza sauce, then rolled up and baked until bubbly and golden. This easy-to-make meal is perfect for weeknight dinners and is sure to please kids and adults alike.

Ingredients

Scale

Main Ingredients

6 flour tortillas
1 cup sliced pepperoni
1 cup cooked and crumbled Italian sausage
1 1/2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1 1/2 cups pizza sauce, divided
1/4 cup sliced black olives
1/2 cup diced green bell pepper
1/4 cup diced onion
1 tsp Italian seasoning, plus extra for topping
Olive oil for brushing the baking dish

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Instructions

Prepare the baking dish and oven: Lightly oil a baking dish to prevent sticking and preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the enchiladas thoroughly.
Assemble the tortillas: Lay each flour tortilla flat on a clean surface. Spread a thin layer of pizza sauce evenly over each tortilla to serve as the base sauce for the pizza flavors.
Add toppings: Sprinkle shredded mozzarella and cheddar cheese generously over the sauce on each tortilla. Then, add the sliced pepperoni, cooked and crumbled Italian sausage, black olives, diced green bell pepper, and diced onion evenly over each tortilla. This mixture gives all the classic pizza ingredients inside the roll.
Roll and place in dish: Carefully roll each tortilla tightly with the fillings inside, then place them seam side down in the prepared baking dish to keep them sealed while baking.
Top and season: Spoon additional pizza sauce over the rolled tortillas, ensuring each one is coated well. Sprinkle with more mozzarella and cheddar cheese and a pinch of Italian seasoning to enhance the flavor and create a bubbly topping.
Bake covered: Cover the dish with aluminum foil and bake for 20 minutes. This helps the ingredients meld and the cheese begin to melt without drying out.
Bake uncovered: Remove the foil and continue baking for another 10 minutes until the cheese on top is melted, bubbly, and slightly golden brown for a perfect finish.
Cool and serve: Let the enchiladas cool slightly for a few minutes to set before serving warm. This ensures that the filling is not too hot and easier to handle.

Notes

Use whole-wheat or low-carb tortillas for a healthier version.
Add mushrooms or spinach to the filling for extra vegetables and nutrition.
For a spicier twist, mix crushed red pepper flakes into the filling before rolling.
Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
Serve with a side salad or garlic bread for a complete meal.