Pizza Enchiladas Recipe

Pizza Enchiladas are the delicious mashup you didn’t know you needed! Imagine all your favorite pizza toppings, savory ground beef, gooey mozzarella, zesty pepperoni, and crispy bacon wrapped up in soft flour tortillas, smothered in pizza sauce, and baked until golden and bubbly. They’re perfect for family dinners, game day, or any time you’re craving something hearty and delicious. Easy to customize and make ahead!

Love More Recipes? Try My Chicken Enchiladas Recipe or this Ground Beef Enchiladas next.

Why You’ll Love This Recipe

Cheesy, fun, and packed with all your favorite pizza flavors wrapped in soft tortillas. Filled with seasoned meat, sauce, and melty cheese, they bake up bubbly and irresistible. Perfect for busy weeknights or a playful family dinner, this dish is always a hit.

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Ingredient List

For the Filling:

• 1 lb lean ground beef
• 1 cup yellow onion, diced
• 1 medium green bell pepper, diced
• 3 oz pepperoni, chopped
• 1 tablespoon garlic, minced
• ⅓ cup pizza sauce
• 1 tablespoon Italian seasoning
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ⅓ cup cooked bacon, crumbled
• 8 large flour tortillas

For the Topping:

• 2 cups pizza sauce
• 2½ cups shredded mozzarella cheese
• 3 oz pepperoni slices
• ¼ cup cooked bacon, crumbled

Substitution Notes:

• Ground beef: You can swap for ground turkey, Italian sausage, or even ground chicken.
• Ricotta cheese: Cottage cheese works in a pinch, just drain it well!
• Flour tortillas: Use what you have—burrito-size tortillas work great, but smaller ones work too (you’ll just get more enchiladas).
• Bell pepper: Feel free to use red, orange, or a mix of colors for extra sweetness.

Why These Ingredients Work

The ground beef creates a hearty, protein-packed base that keeps everyone satisfied. The pepperoni (both chopped in the filling and sliced on top) adds that classic pizza flavor and a little bit of spice.

The ricotta cheese might seem unexpected, but it’s my secret weapon—it keeps the filling creamy and prevents it from getting dry during baking. The mozzarella brings that signature pizza cheese pull we all crave!

Italian seasoning ties everything together with herbs like basil, oregano, and thyme, while the bacon adds a smoky, salty crunch that makes these enchiladas irresistible. The pizza sauce acts as both a binder in the filling and a flavorful blanket on top, creating layers of deliciousness in every bite.

Essential Tools and Equipment

• Large skillet or frying pan
• 9×13-inch baking dish
• Wooden spoon or spatula
• Measuring cups and spoons
• Sharp knife and cutting board
• Mixing spoon
• Aluminum foil (optional, for covering)

How To Make Pizza Enchiladas

Step 1: Preheat Your Oven

Set your oven to 375°F (190°C) so it’s nice and hot when your enchiladas are ready to bake.

Step 2: Brown the Ground Beef

In a large skillet over medium-high heat, cook the ground beef until it’s completely browned, breaking it apart with your spoon as it cooks. This should take about 5-7 minutes. You want no pink remaining!

Step 3: Add the Veggies and Pepperoni

Toss in the diced onion, diced bell pepper, and chopped pepperoni. Cook everything together for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant. Your kitchen is going to smell AMAZING right now!

Step 4: Stir in the Garlic

Add the minced garlic and cook for about 2 minutes, stirring constantly so it doesn’t burn. Once it’s fragrant, remove the skillet from the heat.

Step 5: Create the Filling

Mix in the ⅓ cup pizza sauce, Italian seasoning, ricotta cheese, 1 cup shredded mozzarella, and ⅓ cup crumbled bacon. Stir everything together until it’s well combined and creamy. Let it cool for just a minute or two so it’s easier to handle.

Step 6: Fill the Tortillas

Lay out your flour tortillas on a clean work surface. Spoon the filling evenly down the center of each tortilla—you want about ½ to ⅔ cup of filling per tortilla, depending on their size. Don’t overfill or they’ll be hard to roll!

Step 7: Roll ‘Em Up

Roll each tortilla tightly around the filling, like you’re making a burrito. Place them seam-side down in your greased 9×13-inch baking dish. Pack them in snugly—they should fit perfectly!

Step 8: Add the Pizza Sauce

Pour the 2 cups of pizza sauce evenly over the top of all the enchiladas. Use the back of a spoon to spread it around so every enchilada gets covered. This keeps them moist and adds SO much flavor!

Step 9: Top with Cheese and Toppings

Sprinkle the 2½ cups of shredded mozzarella cheese over the sauce, then arrange the pepperoni slices on top. Finish with the ¼ cup of crumbled bacon. Yes, it’s a lot of toppings. Yes, it’s necessary. Trust me!

Step 10: Bake Until Bubbly

Pop the dish into your preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown in spots.

Step 11: Serve Hot

Remove from the oven and let them cool for just 3-5 minutes before serving.

You Must Know

The tortillas MUST be at room temperature! Cold tortillas will crack when you try to roll them. If yours are cold from the fridge, microwave them for 15-20 seconds wrapped in a damp paper towel to make them pliable.

Don’t skip draining the beef! After browning the ground beef, drain off any excess fat. This prevents your enchiladas from getting greasy.

Personal Secret: I always add a pinch of red pepper flakes to the filling mixture. It’s not enough to make it spicy, but it gives the whole dish a subtle warmth that makes people ask, “What’s your secret ingredient?” Now you know!

Pro Tips & Cooking Hacks

• Prevent soggy enchiladas: Make sure your filling mixture isn’t too wet. If it looks soupy after adding the ricotta, let it sit for a few minutes and drain off any excess liquid.
• Get perfect rolls: Place the filling slightly off-center (toward the bottom edge) when you lay out your tortillas. This makes them easier to roll tightly.
• Cheese hack: Mix a little parmesan cheese into your mozzarella topping for extra flavor depth!
• Common mistake to avoid: Don’t overbake! Once the cheese is melted and bubbly, they’re done. Overbaking makes the tortillas tough and chewy.
• Smart shortcut: Use pre-cooked bacon crumbles from the store to save time. Or cook a whole package of bacon on Sunday and keep it in the fridge for recipes all week!

Flavor Variations & Suggestions

Supreme Pizza Enchiladas: Add sliced black olives, diced mushrooms, and Italian sausage to the filling.

Veggie Lovers: Skip the meat and load up on mushrooms, zucchini, olives, and extra bell peppers. Add some spinach too!

Spicy Kick: Use hot Italian sausage instead of ground beef, add jalapeños to the filling, and use pepper jack cheese.

White Pizza Style: Replace the pizza sauce with Alfredo sauce and add cooked chicken instead of beef.

Breakfast Pizza Enchiladas: Use scrambled eggs, breakfast sausage, hash browns, and cheddar cheese with salsa instead of pizza sauce!

Make-Ahead Options

These Pizza Enchiladas are PERFECT for meal prep! Here’s what you can do:

Night Before: Assemble the entire dish (through step 9), cover tightly with plastic wrap or aluminum foil, and refrigerate overnight. When you’re ready to bake, add an extra 5-10 minutes to the baking time since they’ll be cold.

Freeze for Later: Assemble in a disposable aluminum pan, cover with two layers of foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking, or bake from frozen at 350°F for 45-50 minutes (cover with foil for the first 30 minutes).

Filling Only: You can make the filling mixture up to 2 days ahead and store it in the fridge. Just assemble and bake when ready!

Recipe Notes & Baker’s Tips

• The ricotta cheese is what makes these extra special—it adds creaminess without making the filling too heavy or greasy.
• If you prefer a crispier top, pop the dish under the broiler for 2-3 minutes after baking. Watch it closely so the cheese doesn’t burn!
• Room temperature ingredients mix together more easily, so if your ricotta and shredded cheese have been in the fridge, let them sit out for 15 minutes before using.
• You can absolutely use homemade pizza sauce if you have it! Just make sure it’s not too watery.

Serving Suggestions

These Pizza Enchiladas are hearty enough to be the star of the meal, but they’re even better with a few sides!

Perfect Pairings:

• A crisp green salad with Italian dressing
• Warm garlic bread or breadsticks for dipping in extra pizza sauce
• Roasted vegetables like broccoli or zucchini
• Caesar salad
• Chips and salsa or marinara for dipping

Garnish Ideas: Fresh basil leaves, grated parmesan cheese, crushed red pepper flakes, or a drizzle of ranch dressing!

Serve them hot from the oven on individual plates, and watch them disappear. I like to have extra pizza sauce on the side for anyone who wants to drizzle more on top. These are fantastic for casual dinners, game day gatherings, or potlucks—everyone always asks for the recipe!

How to Store Your Pizza Enchiladas

Refrigerator: Store leftovers in an airtight container or cover the baking dish tightly with foil or plastic wrap. They’ll keep for 3-4 days in the fridge.

Freezer: Wrap individual enchiladas in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep for up to 3 months frozen.

Reheating:

• Oven: Reheat at 350°F for 15-20 minutes, covered with foil to prevent drying out.
• Microwave: Heat individual servings for 1-2 minutes until warmed through.
• From frozen: Thaw overnight in the fridge, then reheat as directed above, or bake from frozen at 350°F for 30-35 minutes.

Allergy Information

Contains: Wheat (tortillas), dairy (cheese), eggs (in some tortillas)

Gluten-Free Option: Use certified gluten-free tortillas and check that your pizza sauce and Italian seasoning don’t contain gluten.

Dairy-Free Option: Substitute with dairy-free cheese alternatives and use dairy-free ricotta (or mashed white beans as a substitute). Check that your pepperoni is dairy-free.

Lower-Carb Option: Use low-carb tortillas or make “enchiladas” in individual ramekins without tortillas—just layer the filling with the sauce and cheese!

Questions I Get Asked A Lot

Can I use ground turkey instead of ground beef?

Absolutely! Ground turkey works great in this recipe. I’d recommend using 93% lean so it’s not too dry. You might want to add an extra tablespoon of pizza sauce to the filling to keep it moist.

My tortillas keep tearing when I roll them. Help!

This usually means they’re too cold! Warm them in the microwave for 10-15 seconds wrapped in a damp paper towel. They should be soft and pliable. Also, don’t overfill them—less is more when it comes to easy rolling!

Can I make these without ricotta cheese?

You can, but the texture won’t be quite as creamy. Try using cream cheese (softened) or even sour cream as a substitute. Some people use cottage cheese, but make sure to drain it really well first!

Do I have to cover these while baking?

Nope! Bake them uncovered so the cheese gets nice and bubbly on top. If you notice the cheese browning too quickly, you can tent some foil over the top for the last few minutes.

Can I add other pizza toppings?

YES! That’s the beauty of this recipe—customize away! Mushrooms, olives, sausage, jalapeños, pineapple (if you’re team pineapple on pizza!)—whatever you’d put on a pizza works here. Just make sure any vegetables are pre-cooked so they don’t release too much moisture.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear what you think, and what variations you tried. Did you go classic or get creative? Share your Pizza Enchilada success stories.