Pizza Enchiladas

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 6 enchiladas
Skill Level: Intermediate
Recipe Intensity: Medium

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The Story Behind the Recipe

Welcome to the beautiful collision of two culinary worlds! The Pizza Enchilada was born on a busy weeknight when the question “Pizza or Mexican?” sparked a kitchen experiment. We craved the familiar, comforting flavors of a pepperoni pizza but wanted the saucy, baked satisfaction of a pan of enchiladas. The result is this glorious hybrid, a dish that has become a regular in our dinner rotation.

Imagine tender flour tortillas, stuffed with a rich, cheesy filling, swaddled in a robust pizza sauce, and baked until bubbly and golden. Each slice reveals a layer of melted mozzarella, spicy pepperoni, and savory Italian sausage. It’s a fun, interactive, and incredibly delicious meal that will have everyone at the table asking for seconds. It’s the perfect solution for pizza night when you want to shake things up!

Why You’ll Love This Recipe

• The Ultimate Fusion: It genuinely captures the essence of both pizza and enchiladas in every single bite.

• Family-Friendly Fun: Kids and adults alike go crazy for this creative twist on two classics.

• Great for Leftovers: This dish reheats beautifully, making for fantastic next-day lunches.

• Customizable: Easily adapt the fillings to include your favorite pizza toppings, from veggies to different meats.

Equipment You’ll Need

• 9×13 inch baking dish

• Medium mixing bowl

• Large skillet

• Cutting board and chef’s knife

• Measuring cups and spoons

• Spatula and wooden spoon

• Aluminum foil

Ingredients

For the Filling:

• 1 lb ground Italian sausage (mild or hot)

• 6-8 large flour tortillas (burrito-size)

• 2 cups shredded low-moisture mozzarella cheese, divided

• 1 (3.5 oz) package of pepperoni, divided (about 40 slices)

• 4 oz cream cheese, softened

• ¼ cup grated Parmesan cheese

• 1 teaspoon Italian seasoning

• ½ teaspoon garlic powder

For the Sauce & Topping:

• 1 (24 oz) jar of your favorite pizza sauce or marinara sauce

• ½ cup water (to rinse out the jar)

• Optional toppings for serving: sliced black olives, chopped fresh basil, red pepper flakes, a dollop of ricotta cheese.

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C). Lightly grease your 9×13 inch baking dish with cooking spray or a bit of olive oil. This is a crucial step to prevent any frustrating sticking later on.

Step 2: Cook the Sausage

In a large skillet over medium-high heat, cook the ground Italian sausage, breaking it up with a wooden spoon until it’s browned and cooked through. This should take about 7-10 minutes. Once cooked, drain off any excess grease and transfer the sausage to a medium mixing bowl.

Step 3: Create the Cheesy Filling

Allow the cooked sausage to cool for a few minutes. To the same bowl, add the softened cream cheese, 1 ½ cups of the shredded mozzarella, the grated Parmesan, Italian seasoning, and garlic powder. Mix everything together until well combined. The warmth from the sausage will help melt the cream cheese, creating a wonderfully cohesive and creamy filling. Chop about 20 slices of the pepperoni and fold them into the mixture.

Step 4: Warm the Tortillas

To make the tortillas pliable and prevent them from cracking when you roll them, warm them up. You can do this by wrapping the stack in a damp paper towel and microwaving for 30-45 seconds, or by heating them one by one in a dry skillet for about 15 seconds per side.

Step 5: Assemble the Enchiladas

Spread about ½ cup of the pizza sauce evenly across the bottom of your prepared baking dish.
Take one warm tortilla and spoon a generous ½ cup of the filling mixture in a line down the center. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling, arranging them snugly side-by-side in the dish.

Step 6: Sauce and Top

Pour the remaining pizza sauce over the top of the rolled enchiladas, making sure to cover the ends to prevent them from drying out. Use the ½ cup of water to swish around the empty sauce jar and pour this over the top as well—this adds just enough liquid for the perfect saucy consistency.
Sprinkle the remaining ½ cup of mozzarella cheese over the top. Arrange the remaining whole pepperoni slices over the cheese. For an authentic touch, you can also sprinkle on some sliced black olives at this stage.

Step 7: Bake to Perfection

Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 5-10 minutes, or until the cheese is completely melted and bubbly and the edges of the tortillas are just beginning to turn golden.

Step 8: Rest and Serve

Remove the pan from the oven and let the enchiladas rest for 5 minutes before serving. This resting period is essential—it allows the filling to set slightly, making them much easier to serve without falling apart.
Garnish with fresh chopped basil and a sprinkle of red pepper flakes for a touch of heat, if desired.

Chef’s Notes & Tips

• Tortilla Choice: Burrito-sized flour tortillas work best. If you can only find smaller ones, you may need to make 8-10 enchiladas and adjust the filling accordingly.

• Make it Spicy: Use hot Italian sausage and add a pinch of red pepper flakes to the filling for an extra kick.

• Vegetarian Version: Simply omit the sausage and pepperoni. Sauté a mix of diced bell peppers, onions, mushrooms, and black olives for a delicious veggie-packed alternative.

• Make-Ahead Magic: You can assemble the enchiladas up to a day in advance. Cover the dish tightly and refrigerate. When ready to bake, you may need to add 5-10 minutes to the baking time since you’ll be starting from a cold state.

Nutrition Information (Approximate, per enchilada)

• Calories: 645 kcal

• Carbohydrates: 38g

• Protein: 28g

• Fat: 41g

• Saturated Fat: 18g

• Cholesterol: 105mg

• Sodium: 1780mg

• Fiber: 3g

• Sugar: 7g