You ever have one of those nights where half the family wants pizza and the other half wants Mexican? It happens at my house all the time. The argument is always the same, and nobody ever wants to give in.
This recipe is how I solved that problem forever. I’m going to show you how to make Pizza Enchiladas. It’s exactly what it sounds like—all the cheesy, pepperoni goodness of a pizza, rolled up like an enchilada. It’s the best of both worlds, and it’s so easy you won’t believe it.
What You’ll Need
Getting your ingredients ready first is probably the best habit you can get into in the kitchen. It’s what the pros call “mise en place,” which is just a fancy French way of saying “get your stuff together.” It stops that mid-recipe panic when you realize you’re out of something important.
Here’s the simple stuff you’ll need to grab.
| Ingredient | Amount |
|---|---|
| Lean Ground Beef | 1 lb (90/10 is best) |
| Yellow Onion | ½ cup, finely chopped |
| Garlic | 2 cloves, minced |
| Pizza Sauce | 1 (15 oz) can |
| Mini Pepperoni | 1 cup, divided |
| Italian Seasoning | 1 tbsp |
| Flour Tortillas | 8 (fajita size, about 8-inch) |
| Shredded Mozzarella Cheese | 4 cups, divided |
| Salt | ½ tsp |
| Black Pepper | ¼ tsp |
| Olive Oil | 1 tbsp |
A Few Notes on Ingredients
For the ground beef, using a 90/10 blend means you get good flavor without a ton of grease to drain off. If you only have 80/20, that’s fine, just make sure to drain it really well so your enchiladas don’t get soggy.
When it comes to pizza sauce, use one you actually like the taste of. Some of the cheaper brands can be a little metallic or overly sweet. If you have a favorite marinara sauce, that works great too. Sometimes I’ll use a good marinara and just add a little more Italian seasoning to it.
And the cheese… please, if you can, shred your own mozzarella. The pre-shredded stuff in bags has potato starch and other things on it to keep it from clumping. That stuff also keeps it from melting into that perfect, gooey pull you’re looking for. It only takes a minute with a box grater and makes a huge difference.
The Tools for the Job
You don’t need any crazy equipment for this one. It’s all pretty standard kitchen gear. Having it all out and ready will make the whole process go a lot smoother.
| Tool | Purpose |
|---|---|
| Large Skillet | For cooking the beef filling |
| 9×13 Inch Baking Dish | The classic casserole dish |
| Spatula or Wooden Spoon | For breaking up the meat |
| Cheese Grater | If you’re shredding your own cheese |
| Measuring Cups & Spoons | For getting it just right |
Pro Tips From My Kitchen
I’ve made this dish more times than I can count, and I’ve made a few mistakes along the way. Here are the little things I’ve learned that will help you get it perfect on your very first try.
Tip 1: Warm Your Tortillas
This is the most important tip, I think. If you try to roll cold flour tortillas, they will crack and tear, and the filling will spill out in the pan. You can warm them up easily by wrapping the stack in a damp paper towel and microwaving them for about 30-45 seconds. They’ll become soft and flexible, making them a breeze to roll.
Tip 2: Don’t Overfill Them
I know it’s tempting to stuff as much of that delicious filling in there as possible. Trust me, don’t do it. A little less is more here. If you overfill the tortillas, they won’t close properly and will likely burst open while baking. A good rule of thumb is about a third of a cup of filling per tortilla.
Tip 3: Sauce the Bottom of the Pan
Before you place any of the rolled enchiladas in your baking dish, spread a thin layer of pizza sauce on the bottom. This does two things. First, it prevents the tortillas from sticking to the dish. Second, it helps the bottoms of the enchiladas absorb some of that flavor and stay moist while they cook.
Tip 4: Let It Rest
Once it comes out of the oven, it’s going to be bubbly, cheesy, and smell incredible. You will want to dive right in. I get it. But if you can, let it rest on the counter for about 5-10 minutes. This gives everything a chance to set up. If you cut into it immediately, the filling will ooze out everywhere. A little patience makes for a much cleaner, prettier slice.
How to Make Pizza Enchiladas, Step-by-Step
Alright, let’s get down to it. This process is super simple. We’re just making the filling, rolling it up, and baking it. You can’t mess this up.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Step 1: Get the Oven and Pan Ready
First things first, preheat your oven to 375°F (190°C). Then, grab your 9×13 inch baking dish. Pour about ½ cup of the pizza sauce into the bottom and spread it around to cover the entire surface. This is that pro tip in action. Set the dish aside.
Step 2: Cook the Beef and Onions
Place your large skillet over medium-high heat and add the olive oil. Once it shimmers a little, add the chopped onion and cook for about 3-4 minutes, just until it starts to soften up. Then, add the ground beef to the skillet. Use your spatula to break the meat apart and cook it until it’s browned all the way through. This should take about 5-7 minutes.
Step 3: Drain and Season the Filling
Once the beef is cooked, drain off any excess fat. You can do this by tilting the pan and spooning it out, or by pouring the meat into a colander and then returning it to the skillet. Turn the heat down to low and stir in the minced garlic. Cook for just 30 seconds until you can smell it—don’t let it burn! Then, add ½ cup of the pizza sauce, the Italian seasoning, salt, pepper, about ½ cup of the mini pepperoni, and 1 cup of the mozzarella cheese. Stir it all together until the cheese is melted and everything is combined. This is your enchilada filling.
Step 4: Assemble the Enchiladas
Now for the fun part. Lay out your warmed tortillas. Spoon about a third of a cup of the beef mixture in a line down the center of each tortilla. Roll it up tightly and place it seam-side down in your prepared baking dish. Just keep going until you’ve used up all the filling. You should be able to fit all 8 enchiladas snugly in the pan.
Step 5: Sauce and Top It Off
Pour the rest of your pizza sauce evenly over the top of the rolled tortillas. Make sure to cover them from edge to edge. Now, sprinkle the remaining 3 cups of mozzarella cheese all over the top. Finally, scatter the remaining ½ cup of mini pepperoni over the cheese.
Step 6: Bake to Perfection
Place the dish in your preheated oven and bake for 20-25 minutes. You’ll know it’s done when the cheese is completely melted, bubbly, and starting to get some nice golden-brown spots. The pepperoni on top should be a little crispy.
Step 7: Rest and Serve
Carefully take the baking dish out of the oven and let it cool on a wire rack for at least 5 minutes. This is important! It lets everything settle. After it has rested, you can serve it up. I sometimes sprinkle a little fresh parsley on top if I’m feeling fancy, but it’s not necessary.
Swaps and Fun Variations
This recipe is a great starting point, but you can have a lot of fun changing it up based on what you like or what you have in the fridge.
Other Meat Ideas
- Italian Sausage: Swap the ground beef for a pound of mild or hot Italian sausage. It adds a whole different level of flavor.
- Ground Turkey: For a leaner option, ground turkey works really well. Just make sure to season it generously.
- Shredded Chicken: Got leftover rotisserie chicken? Shred it up and mix it with the sauce and cheese for a super quick filling.
Vegetarian Option
You don’t need meat to make this delicious. For a veggie version, sauté a mix of chopped mushrooms, bell peppers, and zucchini with the onions and garlic. You could also add a can of drained lentils or black beans to make the filling heartier.
Topping Ideas
Think of it like a pizza. You can add anything you want on top!
- Sliced black olives
- Diced green bell peppers
- Sliced mushrooms
- A sprinkle of red pepper flakes for some heat
- A dusting of parmesan cheese after it comes out of the oven
Make-Ahead and Storage Tips
This is a great dish for meal prep or for those days when you know you won’t have time to cook.
To Make Ahead: You can assemble the entire dish a day in advance. Just prepare everything through Step 5, then cover the baking dish tightly with foil and store it in the refrigerator. When you’re ready to cook, you might need to add about 10-15 minutes to the baking time since it will be going into the oven cold.
Leftovers and Storage: If you have leftovers, they store beautifully. Let the enchiladas cool completely, then cover the dish or transfer them to an airtight container. They’ll keep in the refrigerator for up to 4 days.
To Reheat: You can reheat individual portions in the microwave for a minute or two. For the best results, though, I like to reheat them in the oven. Place them in a small baking dish, cover with foil, and bake at 350°F for about 15-20 minutes, or until heated through. This keeps the tortillas from getting soggy.
What to Serve with Pizza Enchiladas
This dish is pretty rich and filling on its own, so I like to keep the sides simple.
A simple green salad with a light vinaigrette is perfect. It cuts through the richness of the cheese and meat. A Caesar salad would also be fantastic.
And you can’t go wrong with garlic bread. It’s great for soaking up any extra sauce on your plate.
Frequently Asked Questions
Q1. Can I use corn tortillas?
Ans: You can, but they have a different texture and are more likely to crack. If you use corn tortillas, make sure to warm them really well in a little oil in a skillet before rolling them to make them pliable.
Q2. Is this recipe spicy?
Ans: Not really. The only potential heat comes from the pepperoni. If you want to make it spicy, you can use spicy pepperoni, add some red pepper flakes to the meat mixture, or serve it with a side of hot sauce.
Q3. Can I freeze this dish?
Ans: Yes! This is a great freezer meal. You can freeze it baked or unbaked. Just assemble it in a freezer-safe dish (like a foil pan), cover it tightly with a layer of plastic wrap and then a layer of foil, and freeze for up to 3 months. To cook from frozen, remove the plastic wrap, cover with foil, and bake at 375°F for about an hour, then uncover and bake for another 15 minutes until bubbly.
Wrapping Up
See? Two of the world’s best foods really can live together in one amazing dish. This recipe has become a go-to in my house for a reason: it’s easy, it’s cheesy, and everyone loves it. There’s something so satisfying about pulling that bubbly pan out of the oven.
Now it’s your turn. Give it a try on your next busy weeknight. I promise it’ll be a hit.
When you do make it, I’d love to hear how it went! Drop a comment below and let me know if you made any fun changes or if your family loved it as much as mine does. Enjoy
