The first time the idea for Pizza Enchiladas popped into my head, it was a classic “kitchen clean-out” scenario. I had leftover pepperoni, half a jar of marinara, and a craving for something deeply comforting. As I started browning the beef, the sizzle of garlic and chopped pepperoni filled my kitchen with a scent that was unmistakably pizza night. But then, rolling that incredible filling into soft tortillas and smothering it in cheese created something even greater than the sum of its parts. The moment I pulled the bubbling dish from the oven, that glorious golden cheese merging with the rich, herby sauce, I knew I’d stumbled onto a new family favorite. It’s the cozy, familiar joy of pizza, reimagined into a fun, shareable, utterly delicious package.
Ingredients
- 1 pound lean ground beef (90/10 works great)
- 3 oz pepperoni, chopped (about ¾ cup)
- 1 tablespoon minced garlic
- 1 medium yellow onion, finely diced
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes, drained
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- ½ teaspoon fennel seeds, crushed (don’t skip this!)
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt, divided
- ½ teaspoon black pepper
- 8-10 large flour tortillas (burrito-size)
- 3 cups shredded mozzarella cheese, divided
- 1 cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley, for garnish (highly recommended)
Let’s talk ingredients for a second. Using lean ground beef is my personal tip here; you get great flavor without a pool of grease in your filling. Chopping the pepperoni is non-negotiable—it distributes that signature spicy, salty flavor into every single bite. And please, don’t skip the fennel seeds. I know it seems small, but crushing them a bit releases an oil that tastes exactly like Italian sausage, adding a whole other layer of authentic pizza parlor depth. I’ve made it both ways, and trust me, this one works better.(See the next page below to continue…)