Pizza Enchiladas are the ultimate fusion of two universally loved foods—oozy, cheesy enchiladas and the classic flavors of pizza. This creative casserole wraps savory pizza fillings in tortillas, smothers them in tomato sauce, and finishes with a gooey blanket of melted mozzarella and pepperoni.
It’s customizable, crave-worthy, and an absolute hit for families, parties, or anyone craving something a little different on pizza night. Combining Tex-Mex comfort with Italian-American fun, each bite brings the familiar taste of pizza—sauce, cheese, and favorite toppings—delivered in the soft, satisfying format of rolled enchiladas.
Why You’ll Love It
Pizza Enchiladas deliver everything you want: hearty, crowd-pleasing flavor; gooey mozzarella and melty cheese pulls; savory pepperoni (or any pizza fixings you love); and the richness of both pizza and casserole in every bite. They’re easy to assemble and bake, cleverly suited to leftovers, and nearly impossible to mess up.
Ideal for busy weeknights, movie night feasts, sleepovers, or potlucks, this dish turns a handful of pantry staples into a bubbling, ready-in-under-an-hour meal. Plus, the novelty of “pizza, but enchilada-style” is sure to delight kids and adults alike.
Key Ingredients
- 8–10 flour tortillas (8-inch, or use corn for more texture)
- 2 cups cooked, shredded or diced chicken, cooked ground beef, sausage, or pepperoni slices
- 1 can (15 oz) pizza sauce or marinara (plus more for serving)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 bell pepper, diced (optional)
- 1 small red onion, thinly sliced (optional)
- 1/4 cup sliced black olives (optional)
- 1/2 cup sliced pepperoni or turkey pepperoni
- 1 teaspoon dried Italian herbs or oregano
- Crushed red pepper flakes, to taste
- Olive oil, for greasing the baking dish
- Optional: mushrooms, cooked bacon, or any favorite pizza toppings
Preparation
Preheat your oven to 375°F (190°C) and lightly oil a 9×13-inch baking dish. In a medium bowl, mix shredded chicken or browned sausage/beef with a few tablespoons of pizza sauce, half the mozzarella, and any chopped pizza toppings (peppers, onions, olives, or mushrooms work great). Add half the pepperoni slices or crumbles, if desired.
Spoon a heaping 1/3 cup of the mixture along the center of each tortilla. Roll them up and arrange seam-side down in the baking dish. Pour the rest of the pizza sauce evenly over the rolls.
Top generously with remaining mozzarella, Parmesan, the rest of the pepperoni, and a sprinkle of Italian herbs and red pepper flakes. Cover loosely with foil and bake for 20 minutes, until hot and bubbling. Uncover, bake or broil for another 5–10 minutes, until the cheese is golden and slightly crispy.
Let rest a few minutes before serving. Garnish with more Parmesan, chopped basil, or a drizzle of extra pizza sauce.
Technique, Tips & Tricks
Soften tortillas before filling by warming briefly in the microwave—they’ll roll more easily and resist tearing. Use leftover rotisserie chicken, browned Italian sausage, or even cooked veggies to fill your enchiladas. Combine cheeses for stretch and flavor: mozzarella for melt, Parmesan for a savory punch, and provolone or fontina for decadence.
For extra sauciness, spread some pizza sauce in the bottom of the baking dish before adding the rolled tortillas. Roll tightly so the filling stays put, and don’t overstuff—otherwise, the rolls might split. If you love extra-crispy edges, broil for the last 2–3 minutes.
Pizza Enchiladas freeze and reheat beautifully; assemble, cover, and bake straight from the freezer—just add extra cooking time.
Substitutions and Variations
This fusion bake is a playground for experimentation:
- Skip meat for a vegetarian option: try sautéed mushrooms, spinach, roasted peppers, or artichoke hearts.
- Gluten-free? Use corn tortillas and check your sauce and meats.
- Go dairy-free with vegan cheese shreds and plant-based fillings.
- Make it spicy with jalapeños, hot Italian sausage, or spicy arrabbiata sauce.
- Add cooked bacon, pineapple for a “Hawaiian” spin, or olives and anchovies for a Mediterranean twist.
- Try ricotta or cottage cheese in the filling for a “white pizza” feel.
Kids can assemble their own with favorite toppings for a hands-on dinner activity.
Serving Suggestions
Pizza Enchiladas shine as a main course, hot and bubbly from the oven. Serve with a crisp green salad with Italian dressing, oven-roasted broccoli, or simple garlic bread. For parties or buffets, slice and plate for easy sharing.
Offer bowls of additional pizza sauce, crushed red pepper, Parmesan, and fresh basil at the table for custom finishing.
Leftovers (if you have any!) can be reheated for lunch, tucked into wraps, or even eaten cold as “pizza roll-ups.”
Story & Origins
Pizza Enchiladas are part of a long, fun tradition of “crossover” comfort food: think taco pizza, lasagna roll-ups, or burger casserole. This recipe likely originated as a home cook’s thrifty, delicious solution for using up tortillas and pizza ingredients—combining Tex-Mex and Italian-American favorites in a single dish. The casserole format is classic in American kitchens for its convenience, ease, and universal crowd appeal.
With the rise of social media food mashups, Pizza Enchiladas has found popularity as both viral home-cooking content and a staple for weeknight meals or sleepover treats.
Nutrition Notes
This dish delivers protein from chicken, sausage, or cheese, and can be as light or decadent as you prefer. To lighten the calories or fat, use reduced-fat cheese, turkey pepperoni, and extra veggies in the filling. Whole wheat tortillas add fiber.
For more nutrients, increase the vegetable content—bell peppers, spinach, mushrooms, or zucchini work well.
Homemade sauce can cut sodium; opt for low-sugar varieties for a balanced meal. The casserole can be portioned for easy meal prep or served with a big salad for a well-rounded dinner.
Flavors & Pairings
Pair Pizza Enchiladas with bright, sharp flavors to contrast their creaminess. Caesar or arugula salads, pickled vegetables, or lemony green beans are excellent matches.
For drinks, try sparkling water with lemon, Italian soda, or a glass of red wine. Finish with a light, sweet dessert like fruit salad, lemon bars, or frozen yogurt.
Frequently Asked Questions
Can I prepare this ahead?
Yes—assemble and refrigerate up to 24 hours before baking. Add 10 minutes to baking time if cold from the fridge.
Is it freezer-friendly?
Absolutely. Freeze unbaked, tightly wrapped, then bake from frozen.
What tortillas work best?
Flour tortillas yield the classic texture; corn tortillas add a little more bite and flavor.
Can I use store-bought pizza dough?
For this recipe, stick to tortillas—dough won’t roll well and may stay gummy.
How do I keep it from being soggy?
Don’t over-sauce the enchiladas; a thick sauce and a broiled top help keep things crisp.
Can kids help make this?
Definitely—kids love picking and rolling fillings, and assembling makes dinner interactive.
Final Thoughts
Pizza Enchiladas are proof that creativity and comfort go hand in hand. Blending pizza’s best-loved flavors with the cozy, easy-to-share format of enchiladas, this casserole is a weeknight winner you’ll turn to over and over. Flexible, fun, and sure to spark smiles, Pizza Enchiladas deliver a delicious twist on dinner that everyone will remember.
