Pizza Enchiladas combine the melty comfort of pizza with the cozy roll-ups of classic enchiladas for a family-friendly twist.
These gooey, sauce-blanketed rolls bake in just 15 minutes, making weeknight dinner feel like a weekend treat.
Ingredients
Flour tortillas – the sturdy wrap that soaks up sauce yet stays soft enough to roll.
Shredded mozzarella – melts into stretchy pockets of cheesy bliss and browns beautifully on top.
Pizza sauce – infuses every bite with herby tomato zing; half lines the pan, half crowns the rolls.
Garlic salt – a quick sprinkle that hints at pizzeria garlic knots.
Favorite pizza fillings – pepperoni, cooked sausage, mushrooms, or olives create customized flavor bursts.
Quick Overview: Crafting Your Pizza Enchiladas
Grease a baking dish, spread sauce, and season.
Pile mozzarella and toppings on each tortilla, roll snugly, nestle seam-side down, drizzle with more sauce, shower with cheese, and bake until the top bubbles and bronzes.
Pro Tips for Irresistible Pizza Enchiladas
Choose low-moisture mozzarella to avoid soggy tortillas, and pre-cook juicy veggies like mushrooms to release excess water.
Mixing a little provolone or Parmesan into the final cheese layer adds a sharper edge that mimics classic pizzeria flavor.
Storing Your Pizza Enchiladas
Cool completely, then refrigerate in an airtight container up to four days.
For freezer meal prep, wrap individual rolls in foil, freeze up to two months, and reheat from thawed at 175 °C (350 °F) until hot and cheese melts anew.
Frequently Asked Questions
Can corn tortillas replace flour?
Yes, but warm them first so they roll without tearing and expect a slightly firmer bite.
How do I keep the bottom from getting too soft?
Bake on the middle rack and spoon on only a thin coating of sauce underneath; save most sauce for topping.
Is garlic salt essential?
No omit or swap for Italian seasoning for a herby profile.
What other cheeses work well?
Mild provolone, shredded cheddar-mozzarella blends, or smoked gouda offer tasty variations without overpowering the fillings.
Pizza Enchiladas
Ingredients
- 8 oz pizza sauce divided
- Assorted pizza toppings of choice e.g., sliced pepperoni, browned sausage crumbles, sautéed mushrooms
- 1 tsp garlic salt optional
- 2 cups shredded mozzarella divided (reserve ½ cup for finishing)
- 6 flour tortillas
Instructions
- Grease a 9 × 13-inch baking dish and spread half the pizza sauce across the base, then dust the sauce with garlic salt if using.
- Lay one tortilla flat, scatter a generous pinch of shredded mozzarella down the centre, and spoon on a modest layer of selected toppings before rolling it snugly. Place seam-side down in the prepared dish.
- Repeat the filling and rolling process with the remaining tortillas, arranging each beside the last.
- Spoon the remaining pizza sauce evenly over the lined-up rolls and sprinkle the reserved ½ cup mozzarella across the top.
- Bake at 350 °F (175 °C) for 15–20 minutes, or until the cheese is melted and richly golden. Serve immediately.