Can’t choose between pizza and enchiladas? With Pizza Enchiladas, you don’t have to. This creative recipe combines everything you love about both—melty cheese, flavorful sauce, and all your favorite toppings—rolled up in tortillas and baked like enchiladas. It’s an easy weeknight win that’s fast, filling, and fun for the whole family.

Why You’ll Love Pizza Enchiladas

• Combines the best parts of pizza and enchiladas in one dish

• Customizable with your favorite toppings and cheeses

• Quick to assemble and ready in under 30 minutes

• Great for kids, meal prep, or casual family dinners

• Bakes in one pan for easy cleanup

Ingredients You’ll Need

• 1 can (15 oz) pizza sauce or marinara

• 6–8 flour tortillas (soft taco size)

• 1½ cups shredded mozzarella or pizza blend cheese

• ½ cup mini pepperoni or chopped regular pepperoni

• ½ cup cooked Italian sausage (optional)

• ¼ cup diced bell peppers

• ¼ cup sliced black olives

• 1 teaspoon Italian seasoning

• Fresh basil or parsley for garnish (optional)

How to Make Pizza Enchiladas

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

2. Assemble the enchiladas:
   Lay out a tortilla, spread a thin layer of pizza sauce, sprinkle cheese, add pepperoni, sausage, peppers, and olives. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas.

3. Add toppings:
   Pour remaining pizza sauce over the rolled tortillas. Sprinkle generously with more cheese and Italian seasoning.

4. Bake:
   Bake for 15–18 minutes, or until cheese is melted and bubbly.

5. Serve:
   Garnish with fresh basil or parsley and serve hot with garlic bread or salad.

Variations to Try

• Meat Lovers: Add bacon, ground beef, or Canadian bacon

• Veggie Supreme: Use mushrooms, spinach, onions, and tomatoes

• Spicy Kick: Add red pepper flakes, jalapeños, or hot sauce

• White Pizza Enchiladas: Swap red sauce for Alfredo and use chicken and spinach

What to Serve with Pizza Enchiladas

• Caesar salad or mixed greens

• Garlic breadsticks or cheesy toast

• Roasted vegetables

• Pasta salad or fruit salad for a lighter side

Tips for Success

• Use flour tortillas for best texture and easy rolling

• Don’t overstuff the tortillas—they’ll tear or unroll while baking

• Let enchiladas cool slightly before serving so they set

• Use parchment paper under the tortillas if worried about sticking

FAQ: Pizza Enchiladas

Q: Can I make them ahead of time?
A: Yes. Assemble up to 24 hours in advance, cover, and refrigerate. Add sauce and cheese right before baking.

Q: Can I freeze pizza enchiladas?
A: Absolutely. Wrap tightly in foil and freeze before baking. Bake from frozen at 375°F for 35–40 minutes.

Q: Can I use corn tortillas?
A: It’s best to stick with flour tortillas for a soft, rollable texture. Corn tortillas tend to crack and don’t hold the pizza flavor as well.