Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Fusion
Ingredients: 1 lb lean ground beef; 1 cup diced yellow onion; 1 medium green bell pepper, diced; 3 oz chopped pepperoni; 1 Tbsp chopped garlic; ⅓ cup pizza sauce; 1 Tbsp Italian seasoning; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 8 large flour tortillas; 2 cups pizza sauce (topping); 2½ cups shredded mozzarella cheese (topping); 3 oz pepperoni slices (topping)

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A fun and delicious fusion of two favorites—pizza and enchiladas—this recipe is perfect for when I want bold flavors and gooey cheese in a quick, easy dinner. With tortillas wrapped around my favorite pizza toppings and baked to bubbly perfection, it’s comfort food at its best.

Why You’ll Love This Recipe

I love how simple and satisfying this dish is. It gives me the flavors of pizza in a completely new form. The tortillas make it hearty, the pizza sauce brings in that tangy richness, and I get to customize every roll with whatever toppings I’m craving. It’s easy to prep ahead, great for feeding a crowd, and always hits the spot.

Ingredients

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

Flour tortillas (6–9, depending on serving size)
Pizza sauce (about 1 cup)
Shredded mozzarella cheese (2 cups, plus more for topping)
My favorite pizza toppings: pepperoni, mushrooms, bell peppers, olives, Italian sausage, etc.
Optional: Italian seasoning or garlic powder for extra flavor

Directions

I preheat the oven to 350°F (175°C).
I lightly grease a 9×13-inch baking dish and spread half the pizza sauce on the bottom.
I fill each tortilla with mozzarella and toppings, then roll them up tightly.
I place the rolled tortillas seam-side down in the baking dish.
I pour the rest of the pizza sauce over the top and sprinkle on more cheese.
I bake for 15–25 minutes until the cheese is melted and everything is hot and bubbly.
I let them sit a few minutes before serving so they hold together nicely.

Servings and timing

Serves: 4 to 6
Prep time: 15 minutes
Cook time: 15–25 minutes
Total time: 30–40 minutes

Variations

Pepperoni style: I go classic with mozzarella, pepperoni, and olives.
Veggie lover’s: I use mushrooms, onions, bell peppers, and spinach.
Meat supreme: I load up sausage, ground beef, bacon, and pepperoni.
White pizza version: I swap the red sauce for Alfredo or garlic cream sauce.
Cheese bomb: I mix in fontina, cheddar, or parmesan with the mozzarella.

Storage/reheating

Refrigerator: I store leftovers in an airtight container for up to 4 days.
Freezer: I wrap and freeze unbaked enchiladas up to 1 month; when ready, I thaw overnight and bake with 10 extra minutes.
Reheating: I reheat in the microwave or bake at 350°F, covered with foil to keep them moist, then uncovered for a few minutes to crisp the top.

FAQs

How many tortillas should I use for 6 servings?

I usually go with 6 to 9 tortillas, depending on how full I make each one. One per person is a good guide.

Can I use corn tortillas instead?

Yes, I can use corn tortillas, though they may be a bit more delicate. I like to warm them first so they don’t crack when rolling.

What are the best toppings for this recipe?

I love anything I’d put on a pizza: pepperoni, sausage, mushrooms, bell peppers, black olives, onions, or even pineapple.

Can I make these ahead of time?

Definitely. I assemble them in the morning or the night before, then bake just before dinner. I add a few extra minutes to the baking time if they’re cold.

How do I keep them from getting soggy?

I avoid over-saucing the inside and keep the sauce mostly on top. I also let them rest a few minutes after baking before serving.

Conclusion

Pizza Enchiladas are one of my favorite go-to comfort meals when I want something quick, cheesy, and customizable. They’re a hit every time I make them, whether it’s for a family dinner or just to use up leftovers. I love how flexible and flavorful they are—once I try them, they definitely become part of the regular meal rotation.

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Author: Sue
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 8 enchiladas
Category: Dinner
Method: Baking
Cuisine: Fusion
Diet: Halal

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Description

Pizza Enchiladas combine the comfort of pizza with the format of enchiladas. Flour tortillas are filled with seasoned beef, pepperoni, ricotta, and mozzarella, then topped with pizza sauce and baked to cheesy perfection.

Instructions

Preheat oven to 375 °F (190 °C).
In a skillet over medium-high heat, cook ground beef until browned and crumbly.
Add diced onion, bell pepper, and chopped pepperoni; sauté until veggies soften.
Stir in garlic and cook for about 2 minutes, then remove skillet from heat.
Mix in pizza sauce, Italian seasoning, ricotta, and mozzarella until well combined.
Lay out tortillas and spoon the filling down the center of each.
Roll them up and place them seam-side down on a baking sheet or dish.
Spread pizza sauce over the rolled tortillas, then top with shredded mozzarella and pepperoni slices.
Bake until cheese is melted and lightly browned, about 20–25 minutes.