Now, it’s time for the fun part! Lay out your flour tortillas and spoon a generous amount of the chicken mixture down the center of each one. Top it off with a handful of mozzarella cheese (oh, that melty goodness!) and then roll the tortilla up, tucking in the sides to hold everything in. Place each rolled enchilada seam-side down in a greased baking dish. Don’t be shy; squeeze as many as you can into that dish! Once they’re all in, pour any remaining pizza sauce over the top and sprinkle with cheddar cheese.
Cover the baking dish with aluminum foil and bake for about 20 minutes. After that, remove the foil to let that gooey cheese showcase its molten colors, and bake for an additional 10-15 minutes until everything is bubbling and golden. I absolutely adore the smell that fills my kitchen—it’s like a cozy pizza parlor and a Mexican fiesta all rolled into one!
Pro Tips for Best Results
When I first made these Pizza Enchiladas, I tested them with different tortillas. My go-to flour tortillas worked best for their flexibility, but corn tortillas gave a lovely taste too—just be careful, they can crack more easily!
I’ve also learned that preheating the pizza sauce can enhance the flavors. Simply warming it while the veggies cook makes for a richer experience, which I highly recommend trying! Lastly, don’t skimp on the cheese; that oozy goodness on top is what makes these enchiladas irresistible. The more, the merrier!
Lastly, if you want to make this dish in advance, feel free to prep everything the night before. Just assemble, cover tightly, and refrigerate! When it’s time to eat, uncover it and pop it in the oven—easy peasy.
Common Mistakes to Avoid
One mistake I made on my first try was overfilling the tortillas. I learned the hard way that if you stuff them too much, they become difficult to roll and might fall apart! I suggest a moderate filling that allows for easy rolling and keeps everything snug inside. (See the next page below to continue…)