Cheesy Pizza Enchiladas for a Quick Weeknight Dinner Tips, FAQ & printable recipe

Tips for success

To achieve a better cheese pull, grate the mozzarella from a block rather than using pre-shredded varieties, which often contain anti-caking agents that can interfere with melting.

If you want a bit more texture, you can add finely chopped bell peppers or onions to the beef mixture while it browns, ensuring they are cooked until soft.

If the edges of the cheese start to brown too quickly in the oven, you can loosely cover the pan with aluminum foil for the first 10 minutes of baking. Removing the foil for the final 5 minutes will ensure the cheese and pepperoni reach the desired level of crispness without burning the topping.

Variations

• Vegetarian Version: Replace the ground beef with a mixture of sautéed mushrooms, zucchini, and spinach. Ensure all vegetables are well-drained after cooking to keep the dish from becoming too moist.
• Spicy Pepperoni: Add a teaspoon of red pepper flakes to the beef while browning and use a spicy arrabbiata-style sauce instead of standard enchilada sauce for an extra kick.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Store in a freezer-safe container for up to 1 month.

Reheat

Bake at 350°F (175°C) until heated through, or reheat single portions in the microwave.

Store any leftovers in an airtight container to maintain freshness. Ensure the dish has cooled completely at room temperature, but do not leave it out for longer than 2 hours. Properly stored, the dish will remain safe to eat for up to 3 days in the refrigerator.

The filling can be prepared up to 24 hours in advance and kept in the refrigerator. Assemble the dish just before baking for the best texture.

If you assemble it ahead of time, keep it covered in the refrigerator and add an extra 5 to 10 minutes to the baking time to account for the cold temperature.

Serving ideas

Serve the pizza enchiladas warm, ideally straight from the baking pan to maintain the presentation of the melted cheese.

Use a wide metal spatula to ensure you get a clean portion that includes the filling and the cheesy topping. It pairs exceptionally well with a crisp, simple green salad to balance the richness of the main dish.

For a more complete meal, consider serving alongside steamed vegetables or a light vinaigrette-dressed side.

If there are guests with different heat preferences, keep a side of mild salsa or red pepper flakes available for those who want to add an extra kick. Ensure everyone has a sturdy fork and knife for easy enjoyment.

Frequently asked questions

Recipe card

Cheesy Pizza Enchiladas for a Quick Weeknight Dinner

Prep 15 minCook 25 minRest 5 minTotal 45 minServes 4

Ingredients

• 1 lb ground beef
• 1 cup enchilada sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup pepperoni slices

Instructions

1. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until the meat is fully browned and no longer pink. Drain excess fat if necessary. Ensure the internal temperature reaches at least 160°F (71°C) to ensure it is cooked through. Stir in the enchilada sauce and remove from heat.
2. Preheat the oven to 375°F (190°C). Spoon the beef mixture into the baking pan and arrange the mozzarella cheese and pepperoni slices evenly over the top.
3. Place the baking pan in the preheated oven and bake for 15 to 20 minutes, or until the cheese is melted, bubbly, and slightly browned on top. Remove from the oven and let the dish rest for 5 minutes before serving with a spatula to maintain the integrity of the cheese pull.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

20 g

Carbohydrates

12 g

Fat

32 g

Fiber

1 g

Sugar

3 g

Sodium

780 mg

Automatic estimate from the ingredient list, not laboratory-verified.