Pizza Enchiladas

Pizza Enchiladas are my go-to choice when I want all the best things about pizza and enchiladas in one ultra-comforting meal. This dish packs the flavors of cheesy pepperoni pizza into baked tortillas, creating a hearty dinner that is always a hit at our table. The combo of ricotta, mozzarella, pepperoni, and smoky bacon, all layered together with saucy beef, never lasts long with my crew.

I first whipped these up on a Friday when everyone wanted something different and now they regularly make it onto our once-a-week pizza night. They are guaranteed to disappear fast every time.

Ingredients

• Lean ground beef: brings savory flavor and keeps things hearty look for good color and low fat
• Diced yellow onion: gives natural sweetness and depth choose firm onions for best flavor
• Green bell pepper: adds crunch and freshness use one that is glossy and brightly colored
• Pepperoni: chopped for the filling and sliced for topping for classic pizza taste pick one with vivid color and minimal grease
• Chopped garlic: bumps up the flavor and gives a real “pizzeria” aroma use fresh cloves if possible
• Pizza sauce: ties it all together with tangy tomato richness use your favorite jarred or homemade sauce
• Italian seasoning: seasons every layer evenly go for a blend that smells bold and aromatic
• Ricotta cheese: brings creaminess and a little tang aim for whole milk ricotta for smoothest texture
• Mozzarella cheese: both inside and on top for ultimate melt select low-moisture mozzarella for that perfect gooey stretch
• Crumbled bacon: adds smoky flavor and crunch try freshly cooked bacon for best texture
• Large flour tortillas: the wrapper that holds it all together look for soft and pliable tortillas without cracks

Step-by-Step Instructions

Prep the Oven:

Set your oven to 375F so it has time to preheat fully by the time you assemble your enchiladas. A hot oven ensures melty cheese and nicely browned edges.

Brown the Beef:

Drop lean ground beef into a large skillet set over medium-high heat. Break it up with a wooden spoon as you go and let it brown thoroughly. The goal is to cook away any excess moisture and develop deeper flavor.

Add Veggies and Pepperoni:

Once beef is browned add diced onion green bell pepper and chopped pepperoni. Stir often as it cooks together. Wait until veggies soften and onion starts turning translucent this builds layers of flavor.

Sauté Garlic:

Add chopped garlic and stir into the beef mixture. Let it cook for two minutes making sure the garlic releases its aroma but does not burn. It is a small touch that makes everything taste fresher.

Combine Fillings:

Remove skillet from heat. Add pizza sauce Italian seasoning ricotta shredded mozzarella and crumbled bacon to the skillet. Mix well until you see a creamy cheesy filling with flecks of bacon and veggies throughout.

Assemble Enchiladas:

Lay out flour tortillas across a clean counter. Scoop an even amount of the beef mixture down the center of each tortilla. Avoid overfilling for easy rolling.

Roll and Place:

Lightly coat a baking sheet with cooking spray. Roll tortillas snugly around the filling then place seam side down on the tray.

Add Toppings:

Pour pizza sauce evenly over the tops followed by a generous layer of shredded mozzarella. Scatter pepperoni slices and extra crumbled bacon all over the surface for plenty of flavor in every bite.

Bake It Up:

Slide the baking sheet into your preheated oven. Bake until cheese is bubbling and golden at the edges about 20 to 25 minutes. Let cool a few minutes before slicing and serving so the filling holds together.

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My kids fight over the corner pieces with the most crispy bacon and cheese. Ricotta is my secret ingredient because it gives the filling that rich creamy texture you cannot get from mozzarella alone.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat cover loosely with foil and warm in a 350F oven until hot and gooey again. For longer storage freeze tightly wrapped portions up to two months just thaw before baking.

Ingredient Substitutions

You can swap the ground beef for ground turkey or chicken without losing flavor. Use a spicy Italian sausage if you want extra kick. No ricotta on hand cottage cheese or cream cheese can step in. Try whole wheat or gluten-free tortillas if preferred.

Serving Suggestions

I love to serve these enchiladas with a crisp green salad and something tangy like pickled onions or jalapeños for contrast. They also pair well with garlic bread for a full pizza night experience. Sprinkle extra parmesan over the top for a sharp finishing touch.

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Pizza Enchiladas Origins

This recipe takes inspiration from Tex Mex enchiladas but adds the familiar flavors of classic pizza. It is a mashup that brings together family traditions from both sides in a single pan. For many families including mine it is a new tradition we look forward to sharing together.

Recipe FAQs

→ Can I substitute the ground beef with another protein?

Yes, cooked chicken, ground turkey, or a meatless substitute all work well with these fillings and maintain the dish's flavor profile.

→ How do I prevent the enchiladas from becoming soggy?

Lightly toast tortillas before filling and avoid overfilling with sauce to keep them firm while baking.

→ What sides pair well with these enchiladas?

Try a crisp green salad, roasted vegetables, or simple rice to balance the hearty, cheesy filling.

→ Can these be made ahead?

You can assemble the filled tortillas in advance, cover, and refrigerate. Bake just before serving for the best texture.

→ Is there a vegetarian option?

Omit the meat and increase veggies or use a plant-based crumble. Swap bacon for extra peppers or olives for added flavor.

→ How do I store leftovers?

Leftovers keep well in an airtight container in the fridge for up to three days. Reheat in the oven or microwave.