Pizza Enchiladas wrap a beef, pepperoni, vegetable, ricotta, mozzarella, bacon, and pizza-sauce filling inside eight flour tortillas. More sauce, mozzarella, pepperoni, and bacon turn the rolled tortillas into a bubbling pizza-style casserole.
The recipe makes exactly 8 enchiladas in 45 minutes, including 20 minutes of preparation and 25 minutes of cooking. Keep the oven at 375°F, place every roll seam-side down, and rest the baked dish for 5 minutes before serving.
Pizza Enchilada Ingredients
The filling needs 1 pound lean ground beef, 1 cup diced yellow onion, 1 diced medium green bell pepper, 3 ounces chopped pepperoni, 1 tablespoon chopped garlic, ⅓ cup pizza sauce, 1 tablespoon Italian seasoning, 1 cup ricotta, 1 cup shredded mozzarella, ⅓ cup crumbled bacon, and 8 large flour tortillas.
For topping, keep separate 2 cups pizza sauce, 2½ cups shredded mozzarella, 3 ounces pepperoni slices, and ¼ cup crumbled bacon.
If you enjoy this recipe, you may also like Quick & Easy Shepherd's Pie.
How to Make Pizza Enchiladas
- Preheat to 375°F. Brown 1 pound beef over medium-high, crumbling until fully cooked.
- Add onion, green pepper, and 3 ounces chopped pepperoni; cook 5–7 minutes.
- Add garlic and cook 2 minutes, then remove from heat.
- Mix in ⅓ cup sauce, seasoning, ricotta, 1 cup mozzarella, and ⅓ cup bacon.
- Divide filling among 8 tortillas, roll tightly, and arrange seam-side down in a greased baking dish.
- Top with 2 cups sauce, 2½ cups mozzarella, 3 ounces sliced pepperoni, and ¼ cup bacon.
- Bake 20–25 minutes and rest 5 minutes.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Preheat to 375°F and Brown the Beef
Cook Onion, Pepper, and Chopped Pepperoni
Cook Garlic for Two Minutes
Mix the Filling Off Heat
Divide Filling Across Eight Tortillas
Add the Four Reserved Toppings
Bake for Twenty to Twenty-Five Minutes
Rest for Five Minutes
Serve Exactly Eight Warm Pizza Enchiladas
Assemble Ahead if Needed
Conclusion
At 375°F, brown beef, then cook onion, pepper, and chopped pepperoni for 5–7 minutes. Add garlic for 2 minutes and remove from heat. Mix in filling sauce, seasoning, ricotta, mozzarella, and bacon. Fill and roll 8 tortillas seam-side down. Add the reserved sauce, mozzarella, sliced pepperoni, and bacon; bake 20–25 minutes and rest 5.
Frequently Asked Questions
- → How many pizza enchiladas does this recipe make?
It makes exactly 8 filled and topped flour-tortilla enchiladas.
- → Why are there two pepperoni portions?
Three ounces chopped pepperoni cook inside the filling, while a separate 3 ounces sliced pepperoni tops the dish.
- → How should the tortillas sit in the dish?
Roll tightly and place all eight tortillas seam-side down so they do not open while baking.
- → How long do pizza enchiladas bake?
Bake at 375°F for 20–25 minutes, until the mozzarella melts and starts browning at the edges.