Description
These Pizza Enchiladas are the ultimate comfort food mashup! Flour tortillas are filled with a savory mixture of ground beef, pepperoni, ricotta, mozzarella, and bacon, then rolled up and covered in pizza sauce and more cheese. Baked until bubbly and golden, they’re perfect for family dinners, game day, or any time you’re craving something hearty and delicious. Easy to customize and make ahead!
Ingredients
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
Instructions
Set your oven to 375°F (190°C) so it’s nice and hot when your enchiladas are ready to bake.
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!
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!
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.
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.
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!
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!
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!
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!
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.
Remove from the oven and let them cool for just 3-5 minutes before serving.
Notes
- 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!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American