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

Tips for success

If you want to add more texture to your pizza enchiladas, consider adding finely diced bell peppers or onions to the ground beef while it cooks. These vegetables add a subtle sweetness and crunch that pairs well with the savory pizza sauce. Just be sure to sauté them until they are soft before adding the sauce to ensure the filling has a uniform texture throughout.

For those who enjoy a bit of heat, sprinkle a small amount of crushed red pepper flakes over the cheese before baking. This simple addition elevates the overall flavor profile of the dish and provides a pleasant, mild spicy kick that complements the pepperoni. You can also serve the dish with a side of extra warm pizza sauce for dipping if you prefer a saucier experience.

Variations

• Vegetarian Pizza Enchiladas: Replace the ground beef with a mixture of sautéed mushrooms, spinach, and diced bell peppers. Sauté the vegetables until they are tender and all moisture has evaporated before mixing with the pizza sauce to ensure the filling stays consistent.
• Supreme Pizza Enchiladas: Add sliced black olives, diced onions, and green bell peppers to the filling. Layer these inside the tortillas along with the beef and cheese to create a fully loaded supreme pizza experience in every single bite.

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

Reheat in the oven at 350°F until hot or in the microwave in 30-second intervals.

If you have leftovers, allow the dish to cool for no more than 2 hours before transferring it to the refrigerator. Store the enchiladas in an airtight container to keep them from drying out.

They will maintain their quality and flavor for up to 3 days. When ready to eat again, ensure they are heated thoroughly until steaming hot throughout before serving to maintain the best possible taste and texture.

You can assemble the enchiladas up to 24 hours in advance. Simply follow the assembly steps, cover the baking dish tightly with plastic wrap or foil, and keep it in the refrigerator until you are ready to bake.

When you are prepared to cook, remove the dish from the refrigerator and let it sit on the counter for about 15 minutes before baking. You may need to add an extra 5 minutes to the total baking time.

Serving ideas

These pizza enchiladas are best served warm, straight from the oven. Because they are a hearty and filling dish, they pair exceptionally well with a crisp garden salad dressed in a light vinaigrette.

The freshness of the greens provides a welcome contrast to the rich, cheesy, and savory flavors of the enchiladas, creating a satisfying meal that is perfect for any weeknight dinner or casual gathering.

When serving, use a sturdy metal spatula to lift each enchilada out of the dish carefully. Since the cheese acts as a binder, you should be able to serve neat portions without them falling apart.

If you find the dish is very popular, consider serving two enchiladas per person as a main course, or one as a lighter portion, depending on the appetites of your guests and what other sides you have prepared.

Frequently asked questions

Recipe card

Cheesy Pizza Enchiladas for a Quick Weeknight Dinner

Prep 10 minCook 25 minRest 5 minTotal 40 minServes 4

Ingredients

• 1 lb ground beef
• 1 cup pizza sauce
• 8 flour tortillas
• 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 it is fully browned and no longer pink. Drain any excess fat. Stir in the pizza sauce and simmer for 2 minutes. Ensure the meat reaches an internal temperature of 160°F (71°C) to be safely cooked.
2. Preheat your oven to 375°F (190°C). Lay out the tortillas and spoon a portion of the beef and sauce mixture into the center of each. Add a sprinkle of shredded mozzarella to each tortilla, then roll them tightly. Place the rolled tortillas seam-side down into a 9-inch baking dish until the dish is filled.
3. Top the assembled enchiladas with the remaining mozzarella cheese and arrange the pepperoni slices over the top. Bake in the preheated oven for 15 to 20 minutes, or until the cheese is melted, bubbly, and slightly golden. Remove from the oven and let rest for 5 minutes before serving to ensure the structure sets.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

22 g

Carbohydrates

28 g

Fat

24 g

Fiber

2 g

Sugar

3 g

Sodium

850 mg

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