Saturday afternoons have a rhythm of their own in our home—unhurried, sun-dappled, and almost always filled with the clatter of pans and laughter echoing through the kitchen. This past weekend, my granddaughter came over, full of curiosity and a bit of mischief. I glanced around the fridge, spotted the pack of tortillas next to leftover pizza ingredients, and an idea took shape.
We spread out the ingredients on the counter like artists prepping a canvas. I watched her little hands carefully spoon sauce, sprinkle cheese with abandon, and count pepperoni slices as if each was a hidden treasure.
Flour clung to her cheeks and a dab of sauce marked her nose, but the way her eyes lit up when the cheesy, golden enchiladas came out of the oven said everything. That moment captured something deeper than dinner—those hands-on memories in the kitchen become the stories that linger long after the plates are cleared.
Short Description
Pizza Enchiladas combine the cheesy, saucy goodness of your favorite pizza with the cozy comfort of enchiladas—an easy, kid-friendly dinner that’s as fun to make as it is to eat.
Key Ingredients
For the Filling:
- 1 lb lean ground beef
- 1 cup diced yellow onion
- 1½ teaspoons garlic powder
- 1½ teaspoons Italian seasoning
- ¼ teaspoon crushed red pepper (optional)
For Assembly:
- 8–10 small flour tortillas
- 1 (14 oz) jar pizza sauce
- 2 cups shredded mozzarella cheese
- ½ cup mini pepperoni (or regular, sliced)
- 2 tablespoons grated Parmesan cheese
- Olive oil for greasing
Tools Needed
- Large skillet
- Mixing spoon or spatula
- 9×13-inch baking dish
- Cheese grater
- Measuring cups and spoons
Cooking Instructions
Step 1: Cook the Filling
In a large skillet over medium heat, add a drizzle of olive oil. Add the diced onion and sauté for 3–4 minutes until softened. Add the ground beef and break it up with a spatula. Season with garlic powder, Italian seasoning, and crushed red pepper. Cook until browned and no longer pink, about 6–8 minutes. Drain excess grease if needed.
Step 2: Preheat and Prepare
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or non-stick spray. Spread ¼ cup of pizza sauce on the bottom of the dish to prevent sticking.
Step 3: Assemble the Enchiladas
Lay out the tortillas. On each one, spread a spoonful of pizza sauce, a few tablespoons of the beef filling, a sprinkle of mozzarella cheese, and some mini pepperoni. Roll each tortilla tightly and place seam-side down in the prepared dish.
Step 4: Top and Bake
Once all enchiladas are in the dish, pour remaining pizza sauce over the top. Sprinkle with the rest of the mozzarella, followed by Parmesan and extra pepperoni if desired. Cover with foil and bake for 15 minutes. Then uncover and bake an additional 10–12 minutes, or until the cheese is melted and bubbly and edges are golden.
Step 5: Rest and Serve
Let the enchiladas rest for 5 minutes before serving. Garnish with chopped parsley or red pepper flakes for extra flair.
Why You’ll Love This Recipe
– Combines two crowd-pleasers: pizza and enchiladas
– Kid-friendly and fun to assemble together
– Customizable with your favorite pizza toppings
– Easy weeknight dinner made with pantry staples
– Comfort food that works for all seasons
Mistakes to Avoid & Solutions
Using soggy tortillas: Don’t overload with sauce inside—just a light smear is enough.
Overbaking: Check at the 20-minute mark; baking too long can dry out the enchiladas.
Cheese burn: Add shredded cheese during the second half of baking to prevent it from burning.
Greasy filling: Drain the cooked beef well to avoid greasy enchiladas.
Uneven rolls: Warm tortillas slightly before filling to make rolling easier and prevent cracking.
Serving and Pairing Suggestions
– Serve with a crisp green salad with Italian vinaigrette
– Offer alongside garlic knots or roasted vegetables
– Great for family-style meals or casual buffet nights
– Add dipping sauces like ranch, marinara, or chili oil on the side
Storage and Reheating Tips
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly and freeze up to 2 months. Thaw in fridge overnight before reheating.
Reheating (Oven): Cover with foil and reheat at 350°F (175°C) for 15–20 minutes.
Reheating (Microwave): Microwave individual servings on medium heat for 1–2 minutes.
FAQs
1. Can I make this vegetarian?
Yes! Replace the beef with sautéed mushrooms, bell peppers, spinach, or a plant-based meat alternative.
2. Can I use corn tortillas instead?
You can, but they tend to crack more easily and may absorb more sauce—warm them first to help flexibility.
3. Is this too spicy for kids?
Not at all! The crushed red pepper is optional. Omit it for a mild version.
4. Can I prep it ahead of time?
Absolutely. Assemble in the morning, cover tightly, and refrigerate until ready to bake that evening.
5. What cheeses work best here?
Mozzarella is classic, but you can blend with provolone, fontina, or even cheddar for a twist.
Tips & Tricks
– Warm tortillas slightly before assembling for easy rolling
– Mix mozzarella with smoked provolone for a bolder flavor
– Use leftover cooked sausage or rotisserie chicken for variety
– Add chopped olives or jalapeños to the filling for extra zest
– Sprinkle fresh basil or parsley on top after baking for a fresh finish
Recipe Variations
1. Chicken Alfredo Enchiladas
Swap ground beef with shredded rotisserie chicken. Use Alfredo sauce instead of pizza sauce. Top with mozzarella and a touch of nutmeg before baking.
2. Veggie Supreme
Sauté diced zucchini, mushrooms, red bell peppers, and onions. Fill the tortillas with the veggie mix and cheese. Skip the meat entirely for a wholesome vegetarian version.
3. Hawaiian Pizza Enchiladas
Use ham and pineapple chunks with mozzarella. Pair with a sweet tomato sauce or add a drizzle of honey barbecue sauce before serving.
4. Breakfast-Style
Use scrambled eggs, cooked bacon, and breakfast sausage. Add cheese, roll, and bake. Top with a mix of pizza and hollandaise sauce for brunch.
Final Thoughts
Pizza Enchiladas brought more than just a meal to the table that day—it turned into a memory we’ll both carry for a long time. Cooking side by side with a child, watching their eyes light up as they take pride in what they’ve made, brings a kind of joy that stays with you.
This dish, playful and nostalgic, reminds us to keep recipes flexible, fun, and full of heart. It’s quick enough for weeknights, crowd-pleasing enough for parties, and flexible enough to tweak however you like.You choose between enchiladas or pizza—this recipe serves you both, wrapped up in cheesy goodness.
Pizza Enchiladas
Print ThisIngredients
- For the Filling:
- 1 lb lean ground beef
- 1 cup diced yellow onion
- 1½ teaspoons garlic powder
- 1½ teaspoons Italian seasoning
- ¼ teaspoon crushed red pepper (optional)
- For Assembly:
- 8–10 small flour tortillas
- 1 (14 oz) jar pizza sauce
- 2 cups shredded mozzarella cheese
- ½ cup mini pepperoni (or regular, sliced)
- 2 tablespoons grated Parmesan cheese
- Olive oil for greasing
Instructions
Step 1: Cook the Filling
Sauté onions, then add ground beef and seasonings. Cook until browned and fully cooked through.
Step 2: Preheat and Prepare
Preheat oven to 375°F (190°C). Grease a 9×13-inch dish and spread some pizza sauce on the bottom.
Step 3: Assemble the Enchiladas
Fill tortillas with pizza sauce, beef mixture, mozzarella, and mini pepperoni. Roll and place seam-side down in the dish.
Step 4: Top and Bake
Top with more sauce, mozzarella, Parmesan, and extra pepperoni. Cover with foil and bake 15 minutes, then uncover and bake 10–12 more minutes until bubbly and golden.
Step 5: Rest and Serve
Let cool for 5 minutes before serving. Garnish as desired.
