Next, preheat your oven to 350°F (180°C) while you prepare your tortillas. I like to warm them in the microwave for about 15 seconds to make them pliable. Then, on each tortilla, I spoon a generous amount of the beef mixture and top it with a sprinkle of both mozzarella and cheddar cheese. Roll them up tightly and place them seam-side down in a greased baking dish. It’s like wrapping up little presents of deliciousness!
Once all the enchiladas are in the dish, I pour any remaining pizza sauce over the top and sprinkle with the remaining cheese and olives if you’re using them. Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly. I love this part – just watching that cheese turn golden brown is pure joy.
Lastly, when they’re done, I remove them from the oven and let them sit for about 5 minutes. This helps everything settle a bit, making them easier to serve. When I finally cut into them, the sight of the melted cheese oozing out is simply mouthwatering. I can hardly wait to dig in!
Pro Tips for Best Results
To ensure the best flavor, I always recommend using high-quality ground beef. I’ve tried this recipe with different meat options, and the ground beef truly gives it that classic pizza flavor. Also, for a little extra kick, I add red pepper flakes both in the filling and on top; it creates a beautiful balance of spice and flavor that keeps me coming back for more.
Another tip I’ve learned is to slightly undercook the beef and veggies while sautéing. They will continue to cook in the oven, and I find that this helps prevent a dry texture. Nobody wants a sad enchilada! When assembling, don’t overstuff the tortillas – there’s nothing worse than filling pouring out during the baking process.
Finally, I like to let my enchiladas rest after baking. This may seem like a small detail, but trust me! Letting them sit helps prevent that oozy mess that can happen if you cut into them immediately and allows the flavors to intensify a little more. Plus, it gives me just enough time to set the table and prepare any side dishes.
Common Mistakes to Avoid
One of the common mistakes I’ve encountered with these enchiladas is overfilling the tortillas. I learned the hard way that too much filling leads to a messy situation, and it’s tough getting them to roll properly. It’s better to go light, and if you have leftover filling, serve it on the side! (See the next page below to continue…)