Equipment Needed
- Large skillet or Dutch oven
- 9×13 inch baking dish
- Mixing bowls
- Sharp knife and cutting board
- Can opener
- Measuring spoons and cups
- Aluminum foil
Step-by-Step Instructions
First, let’s build our “pizza” filling. In your large skillet over medium heat, cook the ground beef and diced onion together until the beef is no longer pink and the onion is soft. This is where the magic starts—drain any excess fat, then add in the chopped pepperoni and tablespoon of garlic. Stir and cook for just another minute until that garlic is fragrant. The smell at this stage is absolutely intoxicating, like the best pizza joint on the block. I learned the hard way to have my other ingredients ready, because you don’t want that garlic to burn while you’re fumbling with cans.
Now, pour in the tomato sauce and drained diced tomatoes. Stir in all your dried herbs—the oregano, basil, those crushed fennel seeds—and the red pepper flakes if you like a kick. Add ¾ teaspoon of the salt and all the black pepper. Let this simmer for about 10-15 minutes, stirring occasionally, until it thickens slightly. You want a robust, spoonable sauce, not a runny one. I’ve rushed this step before and ended up with soggy enchiladas, so patience here truly pays off in texture and concentrated flavor.
While the sauce simmers, prep your workspace. In a bowl, mix 2 cups of the mozzarella with the full cup of cheddar cheese. Take your tortillas and warm them for about 20 seconds in the microwave, wrapped in a damp paper towel. This is my biggest practical tip: it makes them pliable and prevents cracking when you roll. Spread about ½ cup of the slightly cooled meat sauce down the center of a tortilla, top with a generous handful of the cheese blend, then roll it up tightly and place it seam-side down in your greased baking dish. Repeat, packing them in snugly.
Finally, pour any remaining sauce over the top of the rolled enchiladas, making sure to cover the ends so they don’t dry out. Sprinkle the remaining 1 cup of mozzarella and the Parmesan cheese evenly over everything. This cheesy blanket is what turns golden and glorious in the oven. Bake, uncovered, at 375°F (190°C) for 20-25 minutes, then broil for the last 2-3 minutes until the top is perfectly spotted with brown. Watching it through the oven window is the best part—wait for that bubble!(See the next page below to continue…)