First off, thank you so much for being here—truly! Whether you stumbled across this recipe looking for something new for family dinner or you’re simply on a mission to spice up taco night, I’m so excited you landed here. Today, we’re diving into a wildly fun and totally craveable mash-up: Pizza Enchiladas. It’s where your favorite cheesy pizza meets saucy enchiladas, and yes, it’s every bit as dreamy as it sounds.
Pizza Enchiladas are one of those recipes that are just as fun to make as they are to eat. I’ve made this dish for everything from weeknight dinners to game-day snacks, and every time, it’s a hit. You get the comfort of melty cheese and bold pizza flavors, wrapped up in a soft tortilla—how could that ever be boring?!
What Are Pizza Enchiladas?
Think of Pizza Enchiladas as the best of both worlds. You’ve got the familiar, nostalgic taste of pizza—Italian seasoning, pepperoni, gooey mozzarella—all cozied up in a soft tortilla and baked until everything is perfectly melty and golden. It’s fast, flavorful, and infinitely flexible depending on what you’ve got in your fridge.
Reasons to Love This Pizza Enchiladas Recipe
- Quick & easy – 30 minutes from skillet to table.
- Kid-approved – What kid (or adult) says no to pizza anything?
- Customizable – Add your favorite pizza toppings!
- One dish wonder – Fewer dishes, more deliciousness.
What Do Pizza Enchiladas Taste Like?
Let me put it this way: the smell alone will have everyone racing to the kitchen. You get all the herby, tangy, cheesy glory of a supreme pizza, plus the pillowy, slightly crisp edges of baked tortillas. The richness of the ground beef or sausage is perfectly balanced by the bright pizza sauce, while the bubbly cheese on top seals the deal.
Benefits of Making Pizza Enchiladas
- Great for meal prepping or using up leftovers.
- Budget-friendly, especially if you keep tortillas and cheese on hand.
- Easily doubled or tripled for a crowd.
- Freezer-friendly (yep, more on that below!).
Ingredients You’ll Need
- 1 lb ground beef or Italian sausage – Choose your favorite, or even use half and half!
- 1 cup pizza sauce – Store-bought or homemade.
- 1 tsp Italian seasoning – For that classic pizzeria vibe.
- 1½ cups shredded mozzarella cheese – The meltier, the better!
- ½ cup mini pepperoni or chopped regular pepperoni – Optional, but totally recommended.
- 6–8 flour tortillas – I use medium size, but adjust as needed.
- Optional Toppings: sliced olives, diced bell peppers, mushrooms.
Tools You’ll Need
- Large skillet
- Baking dish (9×13 works perfectly)
- Mixing spoon or spatula
- Cheese grater (if using block cheese)
- Foil (if needed to cover)
Ingredient Additions & Substitutions
- Vegetarian? Skip the meat and load up on mushrooms, spinach, and olives.
- Low-carb option? Swap tortillas for low-carb wraps or even zucchini slices.
- Cheese swap: Try provolone, cheddar, or an Italian blend.
- Want a spicier version? Add red pepper flakes or spicy sausage.Preheat your oven to 375°F (190°C).
- Brown your meat. In a large skillet, cook the ground beef or sausage over medium heat until browned. Drain any excess grease.
- Add flavor. Stir in the pizza sauce and Italian seasoning. Let it simmer for about 5 minutes to thicken and meld the flavors.
- Assemble the enchiladas. Lay out a tortilla, spoon a portion of the meat mixture down the center, sprinkle with cheese and pepperoni, and roll it up. Place seam-side down in a baking dish.
- Top it off. Once all your enchiladas are snug in the dish, spoon on any extra sauce, scatter the rest of the cheese and toppings like olives or peppers.
- Bake. Pop into the oven and bake for 20 minutes or until everything is bubbly and golden brown.
- Serve & enjoy. Let cool for a few minutes before diving in.
- What to Serve With Pizza Enchiladas
- These are hearty on their own, but if you’re looking to round out your meal, try:
- A crisp Caesar salad
- Garlic bread or breadsticks
- Roasted veggies like broccoli or zucchini
- A light pasta salad on the side
- Tips for the Best Pizza Enchiladas
- Don’t overfill the tortillas—just a few spoonfuls will do.
- Warm the tortillas slightly before rolling to prevent cracking.
- Use a good-quality pizza sauce (or add a pinch of sugar to balance acidity if needed).
- Want crispy edges? Bake uncovered. Want softer enchiladas? Cover with foil for the first 15 minutes.
- Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze before or after baking. Wrap tightly and store for up to 2 months. Reheat in the oven at 350°F until warmed through.
- Reheat: Microwave individual servings or warm in the oven for the crispiest results.Pizza Enchiladas are perfect for:
- Weeknight dinners when you’re short on time
- Potlucks and casual get-togethers
- Game night spreads
- Even as a fun weekend cooking project with kids!
- Frequently Asked Questions
- Can I make these ahead of time?
- Yes! Assemble the enchiladas, cover tightly, and refrigerate for up to 24 hours before baking.
- Can I use corn tortillas?
- You can, but they’re a bit less flexible and might crack—if you prefer corn, warm them well and be gentle when rolling.
- What other meats can I use?
- Shredded chicken, ground turkey, or even leftover rotisserie chicken work great.
- Are these spicy?
- Not at all! But feel free to spice them up with chili flakes or hot sauce.
- Conclusion: Why You’ll Love These Again and Again
- Pizza Enchiladas are proof that dinner doesn’t have to be complicated to be fun, satisfying, and unforgettable. It’s a dish full of comfort, with layers of flavor that please just about everyone at the table. Whether you go classic with pepperoni and mozzarella or branch out with creative toppings, there’s so much room to make this your own.
- Need more flavor-packed inspiration? Don’t miss these reader-favorite recipe
- Let’s Make This Together!
- If you try this recipe, I’d love to hear what you think! Leave a comment, post a photo, and tag it on Pinterest so we can all drool together.
- Nutritional Information (Per Serving – Approximate)
- Calories: 375
- Protein: 18g
- Carbs: 22g
- Fat: 24g
- Fiber: 2g
- Sugar: 3g