Next, it’s time to assemble our enchiladas! I take one tortilla and spoon a generous amount of the chicken mixture into the center. Then, I sprinkle some mozzarella cheese on top and carefully roll it up, placing it seam-side down in the prepared baking dish. I keep doing this until all the tortillas are filled and snugly placed in the dish. Once they’re all in, I pour the pizza sauce over the top, allowing it to drip down the sides. Finally, I cover the enchiladas with the remaining mozzarella and sprinkle some cheddar cheese on top for that extra creamy goodness.
Bake them in the preheated oven for about 25 minutes, or until the cheese is bubbly and golden brown. While they’re baking, I can’t help but sneak a taste of that pizza sauce—it’s so rich and savory! Once the timer goes off, I carefully remove the baking dish from the oven and let it cool for a few minutes before garnishing the enchiladas with chopped cilantro and, if I’m feeling brave, some jalapeños for a kick!
Pro Tips for Best Results
I’ve learned a few things along the way to ensure these Pizza Enchiladas turn out perfectly every time. First, I always opt for good quality cheese because it really makes a difference in how melty and flavorful the enchiladas will be. I’ve tested them with different brands, and my favorite has been a combination of fresh mozzarella and a sharp cheddar—it’s absolutely divine! Another tip is to let everything cool down a bit after baking; this makes the sauce set a little, so you don’t have a messy plate when serving.
Also, don’t be afraid to get creative with your toppings! I once made a batch with pepperoni and olives, and it was a hit. I love how adaptable this dish is, and experimenting is half the fun! Finally, my secret weapon for flavor is the taco seasoning; I always reach for a blend that has a little kick to it—not too much, but just enough to brighten up those savory flavors.
Common Mistakes to Avoid
One mistake I’ve made a few times is overfilling the tortillas. Trust me, it’s tempting to pile on all that delicious filling, but if you overstuff, they can break apart when rolling. Stick to a moderate amount, and you’ll thank me later! Also, make sure to seal the enchiladas tightly; loose tortillas can lead to spills and uneven cooking. (See the next page below to continue…)