Should I use flour or corn tortillas?

Use large 10-inch flour tortillas. They are more pliable and won't crack when you roll the filling. Corn tortillas are more likely to split. For the best results, warm the flour tortillas in the microwave for 10 seconds before assembling (see Step 7).

What kind of pizza sauce should I use?

Choose a thick, seasoned pizza sauce from a jar. If you only have plain sauce, simmer it for 5 minutes with a pinch of dried oregano and red pepper flakes to thicken it and boost the flavor before using.

Can I make this ahead of time?

Yes, you can assemble them a day ahead. Prepare the dish up to the point before baking, cover tightly with plastic wrap, and refrigerate. When ready to cook, let the dish sit at room temperature for 20 minutes, then bake as directed, adding a few extra minutes to the covered baking time.

How do I store and reheat leftovers?

Let them cool, then store in an airtight container for up to 3 days. Reheat individual portions in the microwave for 60-90 seconds. For the best texture, reheat a full batch covered with foil in a 350°F oven for about 15 minutes, until heated through.

What toppings can I add inside?

You can add almost any pizza topping. Mix chopped bacon, black olives, or green peppers into the meat filling. For a veggie version, add sautéed mushrooms and spinach. A dollop of ricotta cheese inside each roll before adding the main filling creates a creamy, rich layer.

Pizza Enchiladas: 44-Minute Easy Weeknight Dinner

Name: Pizza Enchiladas: The Simple Fusion Dinner Everyone Will Love
Prep time: 23 min
Cook time: 21 min
Total time: 44 min
Cuisine: American
Ingredients: 8 large flour tortillas (10-inch burrito size); 2 cups (16 oz / 450g) pizza sauce; 3 cups (12 oz / 340g) shredded mozzarella cheese, divided; 1 lb (450g) ground beef or Italian sausage; ½ cup diced yellow onion; 2 cloves garlic, minced; 1 tbsp olive oil; ½ cup (4 oz / 115g) ricotta cheese; ½ cup sliced pepperoni (about 30 slices)

Description

Pizza enchiladas wrap pizza flavors inside soft tortillas for a fun, easy family dinner. They bake in 20-22 minutes and are ready in 44 minutes. The method keeps the tortillas from getting soggy, so every roll holds its shape.

Ingredients

Scale

For the filling:

8 large flour tortillas (10-inch burrito size)

2 cups (16 oz / 450g) pizza sauce

3 cups (12 oz / 340g) shredded mozzarella cheese, divided

1 lb (450g) ground beef or Italian sausage

½ cup diced yellow onion

2 cloves garlic, minced

1 tbsp olive oil

Optional:

½ cup (4 oz / 115g) ricotta cheese

½ cup sliced pepperoni (about 30 slices)

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Instructions

1. Preheat oven to 350°F / 175°C.

2. Heat olive oil in a skillet over medium heat. Add onion and cook for 3-4 minutes until soft. Add garlic and cook for 1 minute.

3. Add ground beef or sausage to skillet. Cook for 5-7 minutes, breaking it up, until browned and no pink remains.

4. Stir in 1 cup of pizza sauce and sliced pepperoni. Simmer for 2 minutes, then remove from heat.

5. Let meat mixture cool for 5 minutes. Stir in 2 cups of shredded mozzarella cheese.

6. Spread ½ cup pizza sauce over bottom of a 9×13 inch baking dish.

7. Warm tortillas for 10 seconds in microwave. Spoon about ½ cup filling down center of each tortilla, spread into a log.

8. Fold sides over filling, roll tightly from bottom. Place seam-side down in baking dish.

9. Pour remaining ½ cup pizza sauce over top of rolled enchiladas.

10. Cover dish tightly with foil. Bake for 15 minutes.

11. Remove foil, sprinkle reserved 1 cup mozzarella cheese over top. Bake uncovered for another 5-7 minutes until cheese is melted and bubbly.

12. For a golden-brown finish, turn on broiler for the final 1-2 minutes.

13. Let enchiladas rest for 5 minutes before serving.

Notes

Store in the refrigerator for up to 3 days or freezer for up to 3 months. Reheat at 350°F for about 15 minutes.

Cooling the meat mixture slightly before adding cheese prevents the tortillas from steaming and tearing when you roll them.

Warming the tortillas makes them more pliable and prevents cracking during rolling.

Prep Time: 18 min
Rest Time: 5 min
Cook Time: 21 min
Category: Dinner, Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 enchilada roll
Calories: 468 kcal
Sugar: 8 g
Sodium: 920 mg
Fat: 27 g
Saturated Fat: 12 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 24 g
Cholesterol: 85 mg