Okay, Story Time: How Pizza Enchiladas Came Into My Life
You ever have those nights where your brain just refuses to commit to one craving? That’s how I landed on Pizza Enchiladas—couldn’t pick between pizza and enchiladas, so I just mashed ’em together. I remember the first time I made these… I was out of mozzarella, the world (well, my kitchen) was in chaos, and the dog was giving me the side-eye for dropping pepperoni on the floor. But, weirdly enough, everyone loved it. Even my picky cousin who calls anything with sauce ‘soggy’.
Anyway, if you want something that makes the house smell amazing and uses up those random bits of cheese hanging out in the fridge—this is your dish!
Why You’ll Love This Mashup (or at least tolerate it!)
I make Pizza Enchiladas when I can’t decide, or when the kids are on their third day of complaining about ‘boring’ food. My family goes bananas for it because it’s like taco night met pizza night and had a cheesy, saucy baby. (Though, full disclosure, the first time I tried to use leftover BBQ chicken? Not my finest hour. Stick to classic pizza stuff, trust me.)
Plus, you can get this on the table in about 40 minutes—unless you get distracted by reality shows, which, yes, may have happened here.
The Stuff You Need (And Some Swaps If You’re Low on Groceries)
- 8 flour tortillas (I’ve used corn but they go a bit floppy; my aunt swears by whole wheat but honestly, anything flat and rollable will do)
- 2 cups shredded mozzarella (sometimes I just use whatever cheese is lurking—cheddar, provolone, even a mystery blend from the deli)
- 1 jar (about 2 cups) pizza sauce (homemade is lovely but I usually grab this quick recipe when I feel fancy)
- 1 cup sliced pepperoni (or chopped bell peppers, mushrooms, olives—you do you!)
- 1/2 cup cooked sausage, crumbled (optional, and sometimes I skip it just out of laziness)
- 1/4 cup sliced black olives (my kids pick them off, but I like ’em)
- 1/2 teaspoon dried oregano (or Italian seasoning, or that random pizza herb shaker you get from takeout)
- 2 tablespoons grated Parmesan (not essential, but so good if you’ve got it)
Here’s How You Throw It Together (Don’t Stress the Small Stuff)
- Preheat your oven to 375°F (190°C). I always forget this until I’m halfway through, but starting now will save you the “why isn’t it hot yet?” moment.
- Spread a little pizza sauce on the bottom of a 9×13-inch baking dish. Just enough to keep things from sticking—think of it as insurance.
- Now, take a tortilla and spread a spoonful of sauce down the middle. Pile on some cheese, a few slices of pepperoni, a sprinkle of sausage, and whatever else you like. Roll it up like a sleeping bag, snug but not bursting.
- Line up your stuffed tortillas in the baking dish, seam-side down. If they look squished, that’s fine. They’re cozy.
- Pour the rest of the sauce over the top—try to cover the tortillas, but really, it’s not the end of the world if there are bare spots. Sprinkle over the remaining cheese, then the olives and Parmesan.
- Hit everything with a dusting of oregano. Or don’t, if you forgot. (I sometimes do—nobody has staged a revolt yet.)
- Bake uncovered for 20–25 minutes, until everything’s bubbly and golden. This is the point where I usually sneak a forkful from the edge—just one. Or two.
- Let it cool for 5–10 minutes before serving, or else it’ll burn the roof of your mouth and you’ll be cursing me (sorry!).
Notes That Only Come From Real-World Chaos
- If your tortillas crack when rolling, microwave them for 10 seconds with a damp paper towel. I learned this after years of making sad, split enchiladas.
- Actually, I find it works better if you use less sauce inside and more on top—less sogginess, more crispy edges. Live and learn.
- Don’t stress if the cheese leaks out. That’s the best part! The crispy, caramelized cheese bits are like hidden treasure.
Experiments, Good and Bad (I Regret Nothing… Usually)
- Once, I swapped in naan bread instead of tortillas, and it got weirdly chewy. Wouldn’t recommend (unless you’re out of options).
- Veggie version: roasted zucchini and mushrooms with feta is shockingly good. Even my meat-loving dad was on board.
- Buffalo chicken pizza enchiladas were a bit much—maybe go easy on the hot sauce if you try that.
What If You Don’t Own All the Fancy Gear?
Honestly, you need a baking dish and an oven. I suppose you could try a large cast iron pan if you’re feeling rustic—just grease it well! I’ve even used a disposable foil pan at a friend’s house and nobody rioted. (But a good spatula does help for serving, unless you’re into chaos.)
How to Store Leftovers (If You Even Have Any)
Cover and pop in the fridge; should be fine for up to 3 days, though honestly, in my house it never lasts more than a day! To reheat, I just shove it in the microwave or, if I’m pretending to be fancy, in the oven at 350°F for about 10 minutes. I think it tastes even better the second day, but maybe that’s just me.
So, How Should You Eat Pizza Enchiladas?
We usually serve them with a big green salad (though my youngest insists on dipping his in ranch, which I don’t totally get, but hey). Sometimes I’ll put out a bowl of extra pizza sauce for dipping or a handful of jalapeños for the spice-fiends. Movie night + these enchiladas = a very happy crew here.
If I Could Go Back in Time, I’d Avoid These Rookie Mistakes
- I once tried rushing the roll-up step. Don’t. If you overstuff, everything falls apart, and you’ll have a pizza casserole instead (not actually terrible, but not the point).
- Let it cool a bit before slicing. I know, I know, patience isn’t easy—but it stays together so much better. I’ve learned the hard way (mouth blisters, anyone?).
Real Questions I’ve Gotten (and Actual Answers!)
- Can I freeze these? You sure can—wrap tightly and freeze before baking for up to a month. Thaw overnight in the fridge and bake as usual (maybe tack on a few extra minutes).
- Can I use gluten-free tortillas? Yup, though sometimes they crack more. Just warm them a bit first and don’t overfill, and you’re golden.
- Is there a way to make it dairy-free? I’ve tried with Daiya cheese—melts okay, but the flavor’s a bit different. Or check out this vegan mozzarella recipe I stumbled across.
- What should I do if I don’t have pizza sauce? Totally been there. I just mix tomato paste, a glug of olive oil, Italian herbs, and a pinch of sugar. Or in a pinch, jarred marinara will work.
- Can I make this ahead of time? Yes, assemble everything, stash it in the fridge, and bake when you’re ready. I wouldn’t go more than a day ahead though, or the tortillas start to get a bit, well, limp.
Oh, and quick tangent: If you’re ever in need of a truly weird (but good) pizza topping, check out this list here. It’ll make you feel better about putting anything you want inside these enchiladas.
So, there you go—Pizza Enchiladas! Not perfect, but perfectly delicious in that way that only slightly chaotic home-cooked food can be. Enjoy, and let me know how it turns out (or if you discover a variation that doesn’t backfire horribly…)
Ingredients
- 8 flour tortillas
- 1 cup pizza sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup sliced pepperoni
- 1/2 cup cooked and crumbled Italian sausage
- 1/4 cup sliced black olives
- 1/4 cup diced green bell pepper
- 1/4 cup grated Parmesan cheese
Instructions
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1Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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2Spread a thin layer of pizza sauce over each tortilla. Sprinkle with mozzarella cheese, pepperoni, sausage, olives, and green bell pepper.
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3Roll up each tortilla and place seam-side down in the prepared baking dish.
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4Pour the remaining pizza sauce over the top of the enchiladas. Sprinkle with the remaining mozzarella and Parmesan cheese.
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5Bake for 20-25 minutes, or until the cheese is melted and bubbly. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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