Have you ever been stuck between two cravings? One night, my family wanted pizza. But I was really in the mood for Mexican food.
The classic dinner dilemma. Instead of flipping a coin, I decided to just smash them together. It sounded a little crazy at first.
But the result was this incredible Pizza Enchilada bake. It’s cheesy, meaty, and has all the pizza flavor you love, wrapped up like an enchilada.
This recipe has become a go-to in my house for a fun weeknight meal that pleases everyone. It’s surprisingly simple to put together.
What You’ll Need
Here are the ingredients that bring this fantastic mashup to life. I’ve broken them down for clarity.
For the Filling:
- 1 lb ground beef (80/20 works great)
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 4 oz pepperoni, roughly chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
For the Assembly:
- 8 large flour tortillas (8-inch)
- 1 (15 oz) can pizza sauce
- 1 (15 oz) can red enchilada sauce (mild or medium)
- 2 cups shredded mozzarella cheese
- 1/2 cup sliced pepperoni
- Optional: 1/4 cup sliced black olives
- Optional: 1/4 cup chopped green bell pepper
Tools Required
You won’t need anything too specialized for this recipe. Just your basic kitchen gear.
- Large Skillet
- 9×13 inch Baking Dish
- Mixing Bowl
- Spatula or Wooden Spoon
- Measuring Cups and Spoons
- Can Opener
- Cheese Grater (if using a block)
How To Make Pizza Enchiladas
Follow these steps carefully for the perfect outcome. It’s easier than you think!
Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or a little oil.
Step 2: In a large skillet over medium-high heat, cook the ground beef and chopped onion until the beef is browned. Drain off any excess grease.
Step 3: Add the minced garlic and cook for another minute until you can smell it. Stir in the chopped pepperoni, dried oregano, salt, and pepper.
Step 4: Remove the skillet from the heat. Stir in 1 cup of mozzarella cheese until it’s just combined with the meat mixture. This is your enchilada filling.
Step 5: In a separate bowl, mix the pizza sauce and the red enchilada sauce together. This combination is the secret to the pizza-enchilada flavor.
Step 6: Spread about 1/2 cup of the sauce mixture evenly over the bottom of your prepared baking dish. This prevents the tortillas from sticking.
Step 7: Lay out one tortilla. Spoon about 1/8th of the beef filling down the center. Roll it up tightly and place it seam-side down in the baking dish.
Step 8: Repeat with the remaining tortillas and filling, arranging them snugly in the dish.
Step 9: Pour the rest of the sauce mixture evenly over the top of the rolled tortillas, making sure to cover them completely.
Step 10: Sprinkle the 2 cups of shredded mozzarella cheese over the sauce. Arrange the sliced pepperoni and any other toppings like olives or bell peppers on top.
Step 11: Bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden. Let it rest for 5-10 minutes before serving. This helps it set.
Pro Tips
I’ve made this dish dozens of times. Here are a few things I learned that make a big difference.
1. Warm Your Tortillas: Briefly warm the flour tortillas in the microwave or a dry skillet for about 15-20 seconds. This makes them more pliable and less likely to tear when you roll them.
2. Freshly Grated Cheese: Buy a block of mozzarella and grate it yourself. Pre-shredded cheeses have anti-caking agents that can prevent them from melting as smoothly. The result is a much better cheese pull.
3. Don’t Overfill: It’s tempting to stuff the tortillas, but this makes them hard to roll and they can burst open while baking. Stick to about 1/2 cup of filling per tortilla for a clean roll.
4. Let It Rest: This is crucial. Letting the enchiladas sit for 5-10 minutes after they come out of the oven allows the filling and sauce to set. If you cut into it immediately, it will be runny.
Substitutions and Variations
This recipe is very forgiving. Feel free to experiment with different ingredients based on what you have or prefer.
| Ingredient | Substitution | Notes |
|---|---|---|
| Ground Beef | Ground Turkey | A leaner alternative. |
| Pepperoni | Italian Sausage | Adds a fennel flavor. |
| Flour Tortillas | Corn Tortillas | Makes it gluten-free. |
| Onion | Onion Powder | Use 1 tbsp. |
| Mozzarella | Provolone Mix | A classic pizza blend. |
Nutrition, Diets, and Meal Prep
Let’s talk about how this dish fits into different lifestyles and how to make your cooking process smoother.
Nutritional Snapshot
This is an estimate and can vary based on your specific ingredients. This is per serving, assuming the dish makes 8 servings.
| Nutrient | Approximate Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 30g |
| Fat | 35g |
| Carbohydrates | 32g |
Ingredient Swaps for Diets
- Gluten-Free: Use corn tortillas instead of flour. Make sure your enchilada sauce is certified gluten-free.
- Low-Carb/Keto: Use low-carb tortillas. Be mindful of the carbs in the pizza and enchilada sauces; look for low-sugar options.
- Vegetarian: Swap the ground beef for a plant-based crumble and use a vegetarian pepperoni substitute.
Meal Pairing Suggestions
This dish is quite rich, so a simple side works best. A crisp green salad with a light vinaigrette is perfect. You could also serve it with a side of steamed green beans or roasted broccoli.
Make Ahead Tips
You can assemble the entire dish up to 24 hours in advance. Prepare it through Step 10, but don’t bake it. Cover the dish tightly with foil and refrigerate. When you’re ready to eat, you may need to add 5-10 minutes to the baking time since it’s starting cold.
Leftovers and Storage
Leftovers are fantastic. The flavors have more time to meld together.
Simply store any remaining enchiladas in an airtight container in the refrigerator for up to 3 days.
To reheat, you can use the microwave for a quick meal. For best results, reheat them in an oven-safe dish at 350°F until warmed through. This helps crisp up the top again.
Frequently Asked Questions
Q1. My enchiladas came out soggy. What went wrong?
Ans: This usually happens for two reasons. First, make sure you spread a layer of sauce on the bottom of the pan before adding the tortillas. Second, warming the tortillas slightly before rolling can help them absorb less moisture. A soggy result often means too much sauce-to-filling ratio inside the tortilla itself.
Q2. Can I freeze this dish?
Ans: Yes, this recipe freezes well. You can freeze it baked or unbaked. Assemble in a freezer-safe dish, cover tightly with a layer of plastic wrap and then a layer of foil. It will keep for up to 3 months. Thaw in the refrigerator overnight before baking.
Q3. Can I use other pizza toppings?
Ans: Absolutely. Feel free to add cooked mushrooms, crumbled sausage, or even pineapple to the filling or on top. Treat it just like you would a pizza and add your favorite toppings.
Wrapping Up
There you have it—a solution for when you can’t decide between pizza and enchiladas. This recipe is all about fun, flavor, and bringing a new and exciting dish to your dinner table.
It’s a crowd-pleaser that feels like a treat but is simple enough for a weeknight. The blend of savory beef, spicy pepperoni, and tangy sauce is a winning combination.
I hope you give these Pizza Enchiladas a try. When you do, come back and leave a comment. I’d love to hear how it turned out for you or if you added your own unique twist!
