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Pizza enchiladas bring together two comfort food favorites in one over-the-top family dinner. Each flour tortilla is stuffed with a savory beef and cheese filling loaded with pepperoni and veggies before being blanketed with pizza sauce and plenty of bubbly golden mozzarella. It is a crowd-pleaser that satisfies pizza cravings with the cozy twist of enchiladas.
I remember the first time I made these after a late baseball practice. The kids demolished the whole pan and begged me to make it part of our Friday tradition.
Ingredients
- Lean ground beef: Ensures hearty flavor and less grease in the filling. Choose 90 percent lean or higher for best results.
- Diced yellow onion: Adds sweetness and depth. Look for firm onions with papery skins.
- Medium green bell pepper: Offers crunch and classic pizza taste. Pick one that feels heavy and vibrant.
- Pepperoni (chopped and sliced): Packs a spicy smoky flavor. Use a brand that curls up at the edges for that classic pizzeria vibe.
- Chopped garlic: Gives a savory boost. Use plump fresh cloves when possible.
- Pizza sauce: Ties everything together and adds zing. I like a thick sauce with herby undertones.
- Italian seasoning: Brings pizza shop aroma. Use a blend with oregano basil and thyme for bold flavor.
- Ricotta cheese: Keeps the filling creamy and rich.
- Shredded mozzarella cheese: Melts for the classic pull. Look for low moisture mozzarella so the dish is not soggy.
- Crumbled bacon: Contributes saltiness and a fun crunch. Cook your own for extra flavor.
- Large flour tortillas: Make perfect rolls and hold up under sauce. Go for soft and flexible tortillas that bend easily without cracking.
Instructions
- Prep the Oven:
- Preheat your oven to 375F so it is hot and ready when your enchiladas are assembled.
- Brown the Beef:
- Drop the ground beef into a large skillet over medium-high heat. Break it up with a wooden spoon and cook until no pink remains. The meat should start to caramelize in spots which builds flavor.
- Cook the Veggies and Pepperoni:
- Add diced onions bell peppers and chopped pepperoni to the skillet. Stir and sauté for five minutes until the vegetables are softened and the pepperoni has released some of its fat and aroma.
- Garlic Time:
- Add the chopped garlic and stir constantly for about two minutes being careful not to let it burn. This deepens the base and adds extra savoriness.
- Mix Filling Off Heat:
- Turn off the heat then immediately add pizza sauce Italian seasoning ricotta cheese shredded mozzarella and crumbled bacon. Stir everything together until it is creamy and well combined. The cheese should start to melt into the beef mixture.
- Fill and Roll the Tortillas:
- Lay out your flour tortillas on a flat surface. Spoon a generous amount of the filling in a line down the center of each tortilla. Roll each one up tightly so the filling stays in place as they bake.
- Arrange on Baking Sheet:
- Spray a baking sheet or large baking dish lightly with cooking spray for easy cleanup. Place the rolled tortillas seam-side down on the sheet in a single layer.
- Sauce and Top:
- Pour pizza sauce evenly over the enchiladas making sure each tortilla is covered. Top with shredded mozzarella pepperoni rounds and more crumbled bacon for a loaded finish.
- Bake to Perfection:
- Bake in your preheated oven for about twenty to twenty five minutes until the cheese bubbles and gets golden at the edges. The tortillas should crisp slightly while the fillings heat through.
- Serve and Savor:
- Let them cool a few minutes before serving. Serve warm so the cheese is gooey and every bite bursts with flavor.
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One ingredient that always makes me smile is the pepperoni. The scent fills the whole kitchen and reminds everyone of pizza night traditions. When my kids help me layer the toppings they always reach for extra bacon sprinkles because it makes them feel like chefs.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. They reheat beautifully in the oven covered in foil at 350F until hot. To freeze wrap each enchilada individually and store in a freezer bag for up to two months. Thaw overnight in the fridge and bake as directed.
Ingredient Substitutions
Ground turkey or cooked shredded chicken work great in place of beef. Use vegan mozzarella and plant-based pepperoni for a vegetarian version. For a lighter twist use whole wheat or low carb tortillas instead of white.
Serving Suggestions
Serve these pizza enchiladas with a green tossed salad or roasted broccoli to balance the meal. Sometimes I add a sprinkle of fresh basil or crushed red pepper right before serving for a fresh pop of flavor. The leftovers are amazing for a quick lunch the next day.
Cultural and Historical Context
These enchiladas are a fun mashup of classic Italian-American pizza and Mexican-inspired enchiladas. Pizza first became a national craze in the United States in the 1950s and since then cooks love trying new ways to bring that cheesy saucy taste to all kinds of dishes. This recipe is my homage to weeknight creativity blending flavors my family cannot resist.
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Pizza enchiladas are always a hit in my house. Enjoy them hot and bubbly for a meal that brings big smiles and happy memories.
FAQ sur la recette
- → Can I use ground turkey instead of ground beef?
Yes, ground turkey can substitute for beef. Expect a lighter flavor, but similar texture and results.
- → What’s the best way to keep enchiladas from getting soggy?
Let the filling cool slightly before rolling. Don’t oversaturate the tortillas with sauce before baking.
- → Is there a substitute for ricotta cheese?
You can use cottage cheese or cream cheese for a creamy texture if ricotta is unavailable.
- → Can I prepare this dish ahead of time?
Assemble enchiladas, cover, and refrigerate. Add toppings and bake just before serving for best results.
- → What sides go well with these enchiladas?
Serve with a side salad, roasted vegetables, or garlic bread to balance the hearty flavors.
- → Can I freeze leftover enchiladas?
Yes, wrap portions tightly and freeze. Reheat in the oven until warmed through and cheese is bubbly.