Name: Pizza Enchiladas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Fusion
Ingredients: 8 medium flour tortillas; 1 1/2 cups pizza sauce; 2 cups shredded mozzarella cheese; 1 cup pepperoni slices; 1 tsp Italian seasoning; 1 tbsp olive oil (for greasing the baking dish); 1/4 cup grated Parmesan cheese (optional, for topping); 2 tbsp chopped parsley or basil (optional, for garnish)

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Pizza Enchiladas combine the zesty flavors of Mexican cuisine with the cheesy, comforting touch of classic pizza. This easy-to-make dish takes enchiladas and stuffs them with pepperoni, cheese, and pizza sauce, then bakes them to bubbly perfection. It's a fun twist that satisfies both pizza and enchilada cravings in one bite.

Why You’ll Love This Recipe

I love how this recipe brings two comfort food favorites together. It’s great for busy weeknights when I want something easy but still crave-worthy. The best part is how customizable these enchiladas are—I can mix up the fillings based on what I have at home, and they always come out delicious. It's a family-friendly crowd-pleaser that even picky eaters enjoy.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Flour tortillas
Pizza sauce
Mozzarella cheese, shredded
Pepperoni slices
Italian seasoning
Olive oil (for greasing the baking dish)
Grated Parmesan cheese (optional, for topping)
Chopped parsley or basil (optional, for garnish)

directions

Preheat the oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
Spread a spoonful of pizza sauce over each tortilla.
Sprinkle mozzarella cheese and layer pepperoni slices down the center of each tortilla.
Roll up the tortillas tightly and place them seam-side down in the baking dish.
Pour additional pizza sauce over the top of the rolled tortillas.
Sprinkle more mozzarella and Parmesan cheese on top, along with Italian seasoning.
Bake for about 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with chopped parsley or basil before serving.

Servings and timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 25 minutes to bake, so I can have dinner on the table in just 35 minutes.

Variations

I like switching things up based on what I have in the fridge. Sometimes I use sausage instead of pepperoni, or add sautéed mushrooms, bell peppers, or onions to the filling. For a spicy kick, I add crushed red pepper flakes or sliced jalapeños. If I’m looking for a lighter version, I use whole wheat tortillas and turkey pepperoni.

storage/reheating

Leftover Pizza Enchiladas can be stored in an airtight container in the fridge for up to 3 days. When I reheat them, I usually pop them in the oven at 350°F (175°C) for about 10 minutes, or until heated through. They can also be microwaved for 1-2 minutes per enchilada, though the texture is crispier from the oven.

FAQs

What kind of tortillas work best?

I like using medium-sized flour tortillas because they roll up nicely and hold the filling without tearing. Corn tortillas can be used, but they may crack unless softened first.

Can I make these enchiladas vegetarian?

Yes, I often skip the pepperoni and load them up with veggies like mushrooms, olives, and spinach for a meat-free version that still has all the flavor.

What cheese melts best for this recipe?

Mozzarella gives that classic pizza pull, but I sometimes mix in cheddar or provolone for extra flavor. Pre-shredded cheese works fine, but fresh-shredded melts better.

Can I freeze Pizza Enchiladas?

Absolutely. I wrap individual portions in foil and store them in a freezer-safe bag for up to 2 months. I just thaw overnight and reheat in the oven when ready.

What sauce should I use?

I use any good-quality pizza sauce, either store-bought or homemade. Marinara can work too, though it might be a bit thinner in consistency.

Conclusion

Pizza Enchiladas are a delicious fusion recipe I turn to when I want something fun, filling, and fast. Whether I'm using pantry staples or cleaning out the fridge, this dish is flexible enough to adapt and always a hit at dinner. It's comfort food with a twist that keeps everyone coming back for seconds.

Pizza Enchiladas

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Author: Sue
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Main Course
Method: Baking
Cuisine: Fusion
Diet: Halal

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Description

Pizza Enchiladas combine the zesty flavors of Mexican cuisine with the cheesy, comforting touch of classic pizza. This fusion dish is filled with pepperoni, mozzarella, and pizza sauce, then baked to golden perfection for a fun and crave-worthy meal.

Ingredients

8 medium flour tortillas
1 ½ cups pizza sauce
2 cups shredded mozzarella cheese
1 cup pepperoni slices
1 tsp Italian seasoning
1 tbsp olive oil (for greasing the baking dish)
¼ cup grated Parmesan cheese (optional, for topping)
2 tbsp chopped parsley or basil (optional, for garnish)

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Instructions

Preheat the oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
Spread a spoonful of pizza sauce over each tortilla.
Sprinkle mozzarella cheese and layer pepperoni slices down the center of each tortilla.
Roll up the tortillas tightly and place them seam-side down in the baking dish.
Pour additional pizza sauce over the top of the rolled tortillas.
Sprinkle more mozzarella and Parmesan cheese on top, along with Italian seasoning.
Bake for about 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with chopped parsley or basil before serving.