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5 from 1 vote

Pizza Enchiladas

Perfect for an easy weeknight pizza meal. It's so easy.
Course: dinner, easy dinner idea, Italian, Main Course, Main Dish, no knead pizza, pizza, pizza night
Cuisine: American, Italian
Servings: 4
Author: Catherine's Plates

Equipment

  • medium skillet
  • spatula
  • cutting board & sharp knife
  • measuring cups & spoons
  • 9 x 13 baking dish
  • cheese grater

Ingredients

  • 1 lb italian ground sausage
  • 1/2 medium green bell pepper diced
  • 1/2 medium red or yellow onion diced
  • 1 tsp minced garlic
  • 1 packet mini pepperonis (DIVIDED)
  • 4 oz sliced olives (DIVIDED)
  • 1 (14oz) jar pizza sauce (DIVIDED)
  • 1 tsp italian seasoning
  • 16 oz mozzarella cheese (DIVIDED)
  • 10 (7 inch) flour tortillas

Instructions

  • In a medium skillet break up and brown italian sausage. Add diced peppers and onions. Cook until vegetables are softened. Stir in garlic for 1 minute.
    NOTE: Use any type of toppings you like. Just make sure they are cooked, if needed.
  • Stir in 1/2 pepperonis 2 oz olives, and 1/2 of the italian seasoning. Stir in 1/2 of the pizza sauce. Turn off burner.
  • Lay out the flour tortillas on a clean work surface. Divide pizza mixture into 10 portions equally as possible.
  • Place 1/10 (about 2 TBS) of mixture in center of tortilla. Sprinkle with 2 TBS cheese.
  • Roll each tortilla tightly and place seam side down in a prepared 9 x 13 baking dish. FInish the rest.
    NOTE: spray baking dish with non-stick cooking spray.
  • Spread the remaining pizza sauce all over the rolled enchiladas going down between each one also.
  • Sprinkle with remaining 8 oz of shredded mozzarella cheese. Top with remaining pepperonis. Sprinkle with italian seasoning.
  • Bake in 400 degree preheated oven for 10-12 minutes until cheese is golden, melted, and bubbly.