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This incredible mashup of pizza and enchiladas was born from a classic weeknight dilemma: what to make when half the family wants Italian and the other wants Mexican. Instead of choosing, we combined them, and this wonderfully cheesy, savory bake has become one of our most requested comfort food dinners.
I first threw this together on a whim, and the moment my family saw the bubbly cheese and smelled the pepperoni and spices, they were hooked. Now, it's our go to recipe when we need something comforting and guaranteed to make everyone happy.
Ingredients
- Ground beef: one pound of 80/20 ground beef provides the perfect balance of flavor and fat for a rich filling
- Pepperoni slices: one cup quartered for that classic pizza bite in every enchilada. Look for a good quality pepperoni that crisps up nicely
- Onion and Garlic: the aromatic foundation of the dish. Finely dicing them helps them melt into the filling
- Bell pepper: one red or green pepper adds a bit of sweetness and texture. Choose a firm pepper with smooth skin
- Italian seasonings: dried oregano and an Italian blend are essential for that unmistakable pizza parlor aroma
- Tomato and Pizza Sauce: a combination of both gives the sauce a unique depth that’s part enchilada, part marinara
- Spices: chili powder smoked paprika and cumin transform the tomato base into a true enchilada style sauce
- Flour tortillas: eight inch tortillas are the ideal size for rolling and fitting neatly into your baking dish
- Shredded cheese: a mix of mozzarella and cheddar gives you the best of both worlds meltiness and sharp flavor. Grating your own cheese from a block will always give you a smoother melt
Step-by-Step Instructions
- Brown the Beef and Veggies:
- In a large skillet over medium high heat, cook the ground beef until it’s thoroughly browned, which usually takes about 6 to 7 minutes. Breaking it up with a spoon as it cooks ensures it gets evenly cooked. Drain off any excess fat. Add the diced onion, minced garlic, and bell pepper to the skillet, and continue to cook for another 4 to 5 minutes until they become soft and fragrant. This step builds the first layer of flavor.
- Create the Pizza Filling:
- Stir the quartered pepperoni, oregano, Italian seasoning, and optional red pepper flakes into the beef mixture. Season with salt and pepper to your liking. Let it all cook together for just another couple of minutes so the flavors can meld beautifully. Once done, remove the skillet from the heat and set it aside.
- Simmer the Enchilada Sauce:
- In a separate saucepan, combine the tomato sauce and pizza sauce. Stir in the chili powder, smoked paprika, cumin, and a touch of sugar which helps balance the acidity of the tomatoes. Bring the sauce to a gentle simmer over low heat for about 5 minutes, stirring occasionally. This quick simmer deepens the flavor.
- Assemble the Enchiladas:
- Prepare your 9x13 inch baking dish by spreading a thin layer of the sauce across the bottom. This prevents the tortillas from sticking. Warm your tortillas slightly to make them more pliable. Spoon about a third of a cup of the beef and pepperoni filling into the center of each tortilla, top with a sprinkle of cheese, and roll it up snugly. Place each one seam side down in the dish.
- Bake to Bubbly Perfection:
- Pour the rest of your delicious sauce evenly over the top of the rolled tortillas, making sure they are all covered. Generously sprinkle the remaining mozzarella and cheddar cheese over the entire dish. If you're using them, add the sliced olives and mushrooms now. Cover the dish with aluminum foil and bake in your preheated 375°F oven for 15 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is completely melted, bubbly, and just starting to turn golden brown.
- Rest and Garnish:
- Let the pizza enchiladas rest for about five minutes after taking them out of the oven. This helps them set up, making them easier to serve. Garnish with fresh chopped basil or parsley before serving hot.
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My favorite part of this whole recipe is the pepperoni. I always use the kind you can slice yourself because it has so much more flavor and gets those perfectly crispy little edges when it bakes. The first time I made this, my son tried to pick all the crispy pepperoni bits off the top before anyone else could get to them.
Making it Ahead and Storing Leftovers
This is a fantastic recipe to prepare ahead of time. You can assemble the entire dish, cover it tightly, and refrigerate it for up to 24 hours before baking. Just add about 10 extra minutes to the initial covered baking time. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They reheat wonderfully in the microwave or oven.
Ingredient Swaps and Customizations
Don't be afraid to make this recipe your own. You can easily swap the ground beef for ground turkey, chicken, or even hot Italian sausage for an extra kick. For a vegetarian version, a mix of sautéed mushrooms, zucchini, spinach, and onions makes a fantastic filling. Feel free to add any of your favorite pizza toppings like jalapeños, pineapple, or different kinds of cheese like provolone and parmesan.
Perfect Pairings for Your Pizza Enchiladas
While these enchiladas are a full meal on their own, a simple side can complete the experience. A crisp green salad with a light vinaigrette offers a fresh contrast to the rich, cheesy dish. You could also serve it with a side of garlic bread to lean into the pizza theme, or some sour cream and guacamole to honor its enchilada roots.
Frequently Asked Questions
- → What kind of tortillas work best for these enchiladas?
Flour tortillas provide a softer texture, while corn tortillas offer a more traditional enchilada flavor. Choose based on your preference!
- → Can I add extra spice to these enchiladas?
Absolutely! Add jalapeños, hot Italian sausage, or extra crushed red pepper flakes to the beef mixture for a spicy kick.
- → What cheeses can I use besides mozzarella and cheddar?
For a more pizza-like flavor, try using a mix of mozzarella, provolone, and parmesan cheese.
- → Is there a vegetarian option for these enchiladas?
Yes! Swap the ground beef with sautéed zucchini, mushrooms, and spinach for a delicious vegetarian alternative.
- → Can I make the sauce ahead of time?
Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. Simply reheat before assembling the enchiladas.
- → How can I make the enchiladas extra saucy?
Double the sauce ingredients for a more decadent and flavorful experience.