Pizza Enchiladas are the ultimate comfort food mashup that your family will request again and again. This genius creation combines everything you love about cheesy enchiladas with the irresistible flavors of pizza – think gooey mozzarella, zesty pepperoni, and savory marinara sauce, all wrapped in tortillas and baked to bubbly perfection.
When I first created this recipe, I was looking for a way to shake up our regular Taco Tuesday routine. Little did I know I’d stumble upon a dish that would become an instant favorite! These Pizza Enchiladas deliver all the satisfaction of pizza night with the fun twist of Mexican-inspired preparation.
Why You’ll Love This
- Ready in just 45 minutes – perfect for busy weeknights when you need dinner on the table fast
- Kid-approved flavors that combine two family favorites into one irresistible dish
- Easily customizable with your favorite pizza toppings as fillings
- Make-ahead friendly – assemble earlier in the day and bake when ready
- Leftovers reheat beautifully for lunch the next day
Ingredients
- 1 pound lean ground beef
- 1 cup yellow onion, diced
- 1 medium green bell pepper, diced
- 3 oz pepperoni, chopped
- 1 tablespoon garlic, chopped
- ⅓ cup pizza sauce
- 1 tablespoon Italian seasoning
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- ⅓ cup bacon, crumbled
- 8 large flour tortillas
- 2 cups pizza sauce
- 2½ cups mozzarella cheese, shredded
- 3 oz pepperoni slices
- ¼ cup bacon, crumbled
Instructions
- Preheat oven to 375°F. In a large skillet over medium-high heat, cook the ground beef, crumbling it well as it browns until fully cooked.
- Add diced onions, bell peppers, and chopped pepperoni to the skillet with the beef. Stir well and continue cooking until vegetables have softened, about 5-7 minutes.
- Add chopped garlic to the skillet and cook for 2 minutes until fragrant. Remove skillet from heat.
- Add pizza sauce, Italian seasoning, ricotta cheese, mozzarella cheese, and crumbled bacon to the skillet. Stir until all ingredients are well combined and cheeses are incorporated.
- Lay out flour tortillas and scoop the ground beef mixture down the center of each one. Roll up the tortillas tightly and place seam-side down on a greased baking sheet.
- Pour the 2 cups of pizza sauce evenly over the rolled tortillas. Sprinkle with shredded mozzarella cheese, then top with pepperoni slices and crumbled bacon.
- Bake for 20-25 minutes until cheese is fully melted and just starting to brown around the edges. Let cool for 5 minutes before serving.
Tips & Variations
- Meat lovers can add cooked Italian sausage or ground beef to the filling
- For a vegetarian version, omit the pepperoni and double up on vegetables like mushrooms, spinach, or artichoke hearts
- Spice it up with red pepper flakes or sliced jalapeños in the filling
- Use corn tortillas instead of flour for a different texture and flavor profile
- Try using pizza sauce instead of marinara for an even more authentic pizza flavor
- Make a “white pizza” version using alfredo sauce instead of marinara
Serving Suggestions
These Pizza Enchiladas are hearty enough to serve as a complete meal, but they pair wonderfully with a simple green salad dressed with Italian vinaigrette. For a more substantial spread, consider serving with garlic bread or breadsticks on the side for the full Italian-Mexican fusion experience.
A small dish of extra marinara sauce on the side makes for excellent dipping, especially for any crispy edges that form during baking!
Notes
- Store leftovers covered in the refrigerator for up to 3 days
- Reheat individual portions in the microwave for 1-2 minutes or in a 350°F oven until heated through
- For make-ahead preparation, assemble the enchiladas without baking, cover tightly, and refrigerate for up to 24 hours before baking (may need extra 5-10 minutes of baking time)
- You’ll know they’re perfectly done when the cheese is melted and starting to brown at the edges
FAQs
Can I freeze Pizza Enchiladas?
Yes! Assemble the dish completely, but don’t bake it. Cover tightly with plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding 10-15 extra minutes to the baking time.
Can I use low-carb tortillas?
Absolutely! Low-carb or whole wheat tortillas work great in this recipe with no other adjustments needed.
What if I don’t have all the pizza toppings listed?
This recipe is very flexible! Use whatever pizza toppings your family enjoys. The key components are the tortillas, sauce, and cheese – everything else can be customized.
Can I make this spicier?
Definitely! Add crushed red pepper flakes to the filling, use spicy pepperoni, or even mix some hot sauce into your marinara for an extra kick.
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