Pizza Enchiladas are a fun, family-friendly mashup where cheesy pepperoni pizza meets beefy baked enchiladas. Soft flour tortillas get stuffed with a rich, pizza-flavored meat and cheese filling, rolled up, smothered in more pizza sauce, and blanketed with mozzarella before baking to bubbly, golden perfection. It’s everything you love about a meat lover’s pizza and a cozy casserole in one pan, perfect for busy weeknights, game days, or kid-approved comfort food.
Equipment You Will Need
- Large skillet
- Mixing bowl
- Wooden spoon or spatula
- 9×13-inch baking dish or large rimmed baking sheet
- Measuring cups and spoons
- Cutting board and knife
- Aluminum foil (optional, for covering)
Ingredients List
For the filling
- 1 lb lean ground beef
- 1 cup diced onion
- 1 medium green bell pepper, diced
- 3 oz pepperoni, chopped
- 2–3 cloves garlic, minced
- ⅓–½ cup pizza sauce
- 1 teaspoon Italian seasoning
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ⅓ cup cooked, crumbled bacon (optional but delicious)
- Salt and pepper, to taste
For assembly and topping
- 8 large flour tortillas
- 2–2½ cups pizza sauce
- 2½ cups shredded mozzarella cheese
- 3 oz pepperoni slices
- Extra crumbled bacon (optional)
- Dried oregano or Italian seasoning, for sprinkling
Step-by-Step Instructions
Start by building the hearty pizza-style filling. In a large skillet over medium-high heat, add the ground beef and diced onion. Cook, breaking the meat apart with a spoon, until the beef is browned and the onion is soft and translucent. Drain off any excess grease if necessary, then return the skillet to the heat.
Add the diced bell pepper and chopped pepperoni to the skillet. Cook for a few minutes more, stirring often, until the peppers soften slightly and the pepperoni begins to sizzle and release its oils.
Stir in the minced garlic and cook just until fragrant, about 30 seconds to 1 minute, being careful not to burn it.
Reduce the heat to low and stir in ⅓–½ cup pizza sauce and the Italian seasoning. The mixture should be thick and saucy but not soupy; add a little more sauce if it seems dry, or let it bubble for a minute to thicken if it’s very loose. Taste and season with salt and pepper as needed, keeping in mind the pepperoni, bacon, and cheese will add salt too.
Remove the skillet from the heat and let the mixture cool slightly for a few minutes. Transfer the meat mixture to a large mixing bowl.
Add the ricotta, shredded mozzarella, and crumbled bacon (if using). Stir everything together until the cheeses and meat are evenly combined and you have a cohesive, scoopable filling that holds together nicely.
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or large rimmed baking sheet. Spread a thin layer of pizza sauce (about ½ cup) over the bottom of the dish to prevent sticking and to start layering in that classic pizza flavor under the enchiladas.
Lay the flour tortillas out on a clean surface. Scoop about ⅓ to ½ cup of the filling down the center of each tortilla, leaving a bit of space at the edges for easier rolling. Don’t overfill or the enchiladas may burst during baking.
Roll each tortilla up tightly, tucking in the sides slightly as you go, and place them seam-side down in the prepared baking dish. Arrange them snugly in a single layer.
Once all the tortillas are filled and arranged, pour the remaining pizza sauce evenly over the top, making sure the enchiladas are mostly covered. Use the back of a spoon to spread the sauce so it seeps between the rolls.
Sprinkle the shredded mozzarella generously over the sauced enchiladas. Top with pepperoni slices arranged over the cheese, and scatter extra crumbled bacon if you want a full meat-lover effect.
If you like a slightly softer tortilla texture, cover the dish loosely with foil for the first part of baking. Place the pan in the preheated oven and bake for about 20–25 minutes, or until the cheese is fully melted, the sauce is bubbling around the edges, and the enchiladas are heated through. If you used foil, remove it for the last 5–10 minutes so the cheese can brown lightly.
When the Pizza Enchiladas are done, remove the pan from the oven and let it rest for 5–10 minutes before serving. This brief rest helps the filling settle and makes the enchiladas easier to scoop or slice without everything sliding apart. Sprinkle a pinch of dried oregano or Italian seasoning over the top for that pizzeria aroma.
Use a spatula to lift the enchiladas onto plates, making sure each serving gets plenty of cheese, sauce, and toppings from the pan.
Expert Tips for Success
Aim for a thick, cohesive filling that holds together. If the meat mixture seems very greasy, drain well before adding cheeses; too much fat can make the enchiladas heavy and cause the sauce to separate. Cooling the filling slightly before stirring in ricotta and mozzarella helps prevent the cheeses from completely melting before baking, keeping a nice, creamy texture.
Don’t skimp on the sauce on top. Enough pizza sauce ensures the tortillas bake up tender and flavorful rather than dry, while still allowing the edges to crisp slightly. If you prefer crisper edges, use a bit less sauce directly over the top and avoid covering the pan with foil.
Keep an eye on the cheese toward the end of baking. Every oven is different—if the cheese is browning faster than the sauce is bubbling, you can tent lightly with foil to protect the top while the center finishes heating. Conversely, if the cheese is pale, a quick extra minute or two under the broiler (watched closely) can give you that bubbly, golden finish.
Variations and Substitutions
Pizza Enchiladas are highly customizable. Swap the ground beef for Italian sausage, turkey, or a mix of beef and sausage for a deeper, more complex flavor.
For a vegetarian version, skip the meat and load the filling with sautéed mushrooms, spinach, olives, and extra peppers, using the same cheese and sauce combo.
You can change up the cheeses too. Use part-skim mozzarella for a classic pizza pull, mix in provolone or fontina for extra stretch, or add a bit of Parmesan to the topping for a saltier, more intense finish. For a spicier take, swap some of the mozzarella for pepper jack and add a pinch of red pepper flakes or sliced jalapeños on top.
If you love supreme pizza flavors, stir in black olives, diced mushrooms, or a few chopped banana peppers into the filling, or sprinkle them over the top with the pepperoni. You can also experiment with flavored pizza sauces—garlic Parmesan, fire-roasted tomato, or spicy arrabbiata—to change the personality of the dish.
Serving Suggestions
Pizza Enchiladas are rich and cheesy, so simple sides balance them nicely. Serve with a crisp green salad dressed in a light vinaigrette to cut through the heaviness, or add a side of steamed or roasted vegetables like broccoli or green beans. Garlic bread or breadsticks are optional but very on-theme if you’re going full pizza night.
For a fun presentation, drizzle the baked enchiladas with a little extra warmed pizza sauce or ranch dressing before serving, and sprinkle with chopped fresh basil or parsley for color. Offer grated Parmesan and red pepper flakes at the table so everyone can customize their plate just like at a pizzeria.
These enchiladas also make great leftovers. Reheat a couple for lunch with a side salad, or chop them up and pile into a bowl with extra sauce and cheese for a pizza-inspired “enchilada bowl.”
Storage, Freezing, and Reheating
Leftover Pizza Enchiladas store well and reheat beautifully. Let the dish cool to room temperature, then cover tightly with foil or transfer individual enchiladas to airtight containers.
Refrigerate for up to 3–4 days. To reheat, place portions in a 325°F (165°C) oven, covered, until hot, then uncover for the last few minutes to re-melt the cheese. The microwave works for quick reheating, though the tortillas will be softer.
For longer storage, you can freeze the enchiladas baked or unbaked. To freeze unbaked, assemble everything in a freezer-safe dish, wrap tightly with plastic wrap and foil, and freeze. Thaw overnight in the refrigerator, then bake as directed, adding extra time as needed.
To freeze baked leftovers, wrap individual enchiladas or portions well and freeze for up to 2–3 months. Reheat from frozen in a 325°F oven, covered until heated through and bubbly, then uncover briefly to refresh the cheese.
