Tasty Pizza Enchiladas

When I couldn't figure out if I wanted pizza or enchiladas, I just tossed both together and came up with this wild meal. It's kind of like biting into a cheesy slice, but everything's tucked into a tortilla and smothered in sauce, then baked up bubbly and hot. My kids actually think I've got superpowers on nights I make this. Honestly, it’s so simple that I feel a little sneaky accepting all the praise.

I once brought a batch of these to a neighbor’s barbecue, and her teenage son—who usually won’t eat anything except plain cheese pizza—actually had thirds. She was so surprised, she immediately texted me for directions. Now, Friday nights are always a little bit saucier at their house.

Delicious Ingredients

• Crispy bacon: Smoky and crunchy, it adds a little something extra to every bite
• Flour tortillas: Go for the big kind so you can pack them up with fillings
• Pizza sauce: Not just for the top—mix it into the filling too for more flavor
• Ricotta and mozzarella cheese: Melty and creamy, this combo makes every tortilla gooey inside
• Classic pizza toppings: Think pepperoni, onions, and green peppers—those staples bring the magic
• Lean ground beef: Satisfying and filling, turn it into hearty crumbles for the base

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Simple Step Guide

Baking time

Slide that dish into a hot oven at 375°F for 20–25 minutes. You're looking for golden cheese and crispy edges. Listen for that cheesy sizzle when you pull it out.

Topping it off

Spread any leftover pizza sauce on top so every enchilada is smothered, then hit everything with a full layer of mozzarella. Add a few slices of pepperoni and a sprinkle of bacon so it looks just like a slice.

Rolling the tortillas

Take a tortilla, spoon a chunk of that beefy cheese mix down the center, but don’t get carried away. Roll ‘em tight and tuck the seam underneath on a greased pan.

Mixing it up

Take the skillet off the burner, then stir in ricotta, mozzarella, the crumbled bacon, Italian seasoning, and pizza sauce. It should come together into a thick, cheesy mess that’s easy to scoop.

Browning the beef

Toss the ground beef into a pan, break it up, and let it cook till it’s all browned. Drop in onions, green peppers, pepperoni bits, and let it all soften and the pepperoni sizzle. Throw in the garlic at the end and let the smell take over your kitchen.

After some trial and error, I realized microwaving tortillas quickly makes stuffing and rolling way easier. If you mess with stiff, cold ones, they'll just split open, but a few seconds of warmth leaves them totally flexible.

Best Ways to Serve

These fill you right up, but pairing with a fresh salad or some crispy bread is an awesome call. My kids go for milk, the grown-ups usually reach for something cold and fizzy. You can set out extra sauce for dunking, but honestly, these don’t even need it.

Fun Variations

Change things up like you’d do with a pizza. Toss in mushrooms, some black olives, or even chunks of sausage if you want. Any cheese mix works—parmesan gives it a little sharpness, and a four-cheese blend is great. To switch it up, use Alfredo instead of pizza sauce and toss in spinach for a totally new take.

Prep Ahead Like a Pro

If you want dinner ready in no time, roll these up ahead of time and stash in the fridge before baking. From cold, just tack on another 5-10 minutes in the oven. Planning even further ahead? Wrap and freeze the pan, then thaw in the fridge overnight and bake fresh when you want them.

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Honestly, these are one of those combo dinners that just work. It’s like they bring together the cozy vibe of enchiladas and the crave-worthy flavors of pizza in every bite. Everybody at our house gets happy—moody teenagers, picky kids, and even foodie adults who can’t pass up a tasty twist.

Recipe FAQs

→ Is it possible to swap out the toppings in the filling?

Of course! Try your favorites like sausage, olives, or mushrooms. If using fresh veggies, cook them first to get rid of moisture.

→ Can I prepare these ahead?

You bet! Put everything together, wrap it up, and keep it in the fridge for a day. From cold, just add a few extra minutes when baking.

→ What pairs well with these enchiladas?

A crisp salad, roasted veggies, or even some garlic bread would go nicely. They're filling, so you won't need much else!

→ How do I freeze them for another day?

You can freeze before baking or save leftovers for later. Thaw overnight and cook with a little extra time in the oven.

→ How can I keep the tortillas from getting soggy?

Avoid overly wet fillings and lay the rolls seam-side down. The creamy ricotta pulls in excess moisture too.