
When nobody in my family can agree on having pizza or going for Mexican, I whip up pizza enchiladas. I tuck cheesy beef, crispy pepperoni, and a handful of veggies into tortillas, then bake it all until gooey and melty. It's a combo that never fails to get everyone pumped for dinner.
The very first time I cooked these, it was a Friday and my kids were craving something not-so-typical. Now, pizza enchiladas are on our table nearly every month. Boring dinners aren't a thing anymore.
Cheesy Ingredients List
- Flour tortillas: sturdy pockets for your filling, go for bakery-fresh and nice and big
- Beef Bacon: crumbled after crisping up, this adds a smoky bite
- Mozzarella cheese: makes for the ultimate stretchy cheese pulls, always grate it yourself for extra melt
- Ricotta cheese: creamy goodness, try to use whole milk ricotta for the richest texture
- Italian seasoning: that classic pizza shop scent, find a blend heavy on oregano
- Pizza sauce: brings every taste together, look for brands where tomatoes are the first ingredient
- Garlic: lifts up the whole dish, choose bulbs that feel firm with papery skins that stick tight
- Pepperoni: a zesty kick, chop some to stir in and save extra slices for topping
- Green bell pepper: crunchy and fresh, pick ones that look shiny and feel firm
- Yellow onion: gets sweeter as it softens, make sure it's firm and blemish-free
- Lean ground beef: hearty and gives a protein punch, fresh from the store (try to use it within a day)
- For the bubbly finish: grab extra pizza sauce, a bit more mozzarella and pepperoni, and more beef bacon so everything bakes all crispy and golden
Simple Step-by-Step Guide
- Let rest and serve:
- Once the enchiladas are out of the oven, give them five minutes to chill on the counter. That way, everything stays together and doesn’t fall apart when you dish it up.
- Add topping and bake:
- Ladle lots of pizza sauce over the wrapped tortillas and toss on extra mozzarella, pepperoni circles, and the last of the beef bacon. Put the pan in a hot 375 oven until the top is golden at the edges and everything’s bubbling, about twenty to twenty-five minutes.
- Fill and roll tortillas:
- Spread your tortillas out on a flat surface, add a generous scoop of the cheesy beef filling down the middle, then fold them up tight. Line your baking pan with these rolls, placing them seam side down so they don’t open up while they cook.
- Mix cheeses and season:
- Move the pan off the burner and stir in the pizza sauce, Italian seasoning, ricotta, mozzarella, and beef bacon bits. Work it until everything looks perfectly gooey and every scoop has a little of everything mixed in.
- Add garlic:
- Drop chopped garlic into the pan, letting it sizzle for two minutes until it smells sweet. Watch out so the garlic doesn’t turn dark and bitter—it can happen fast!
- Sauté vegetables and pepperoni:
- Add diced onion, bell pepper, and pepperoni into the pan. Stir it all until the veggies are tender and you can smell the pepperoni mixing in—should take about five to seven minutes.
- Brown the beef:
- Throw the ground beef into a big skillet on medium-high heat, breaking it up until the pink's gone—takes around seven minutes. This step gives your filling extra flavor.

Fresh Storage Ideas
Wrap up leftovers tight and pop them in the fridge—they'll last about three days. For longer storage, freeze them up to a month, making sure it’s airtight. Warm them in the oven to get some crunch back or hit them in the microwave if you’re in a hurry.
Alternative Ingredients
Try swapping in ground turkey or chicken instead of beef. For a meatless version, black beans and chopped mushrooms work great. No ricotta? Cottage cheese does the trick. Not digging beef bacon? Swap for turkey bacon or just leave it out.

How to Serve
Scoop these out hot with a crisp salad on the side. Tangy greens cut through that melty cheese just right. Sprinkle over more Italian herbs or red pepper flakes if you want some heat.
Bold Fusion Backstory
What ties Italian and Mexican food together? Loads of sauce and chewy layers. Wrapping pizza toppings into a tortilla gives you the best parts of both. This mash-up always adds a thrill to our weekly meals.
Common Recipe Questions
- → How can I keep the tortillas from opening up in the oven?
Put each rolled-up tortilla with the seam facing down onto your baking pan. That does the trick to keep them closed while they bake.
- → Are the filling options flexible?
Definitely! Toss in things like olives, sausage, or mushrooms if you want to shake it up and suit your taste.
- → Can this be built in advance?
For sure. You can put everything together, stash it in the fridge, and just bake when you’re ready to eat.
- → What’s the best cheese for a smooth filling?
Ricotta mixed with shredded mozzarella gets it nice and creamy inside the tortillas.
- → How do I tell when they’re done?
Once the cheese is melty and turning a little brown on the edges—after about 20 or 25 minutes—you’re set.
- → Which kitchen stuff do I need for this?
Just grab a big pan for the filling, a baking pan for the oven, and a bit of cooking spray to keep things from sticking.