Pizza Enchiladas

Name: Pizza Enchiladas with Italian Sausage
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb Italian sausage; 1/2 cup red onion, chopped; 1/2 cup green bell pepper, chopped; 1 can (2.25 oz) sliced black olives, drained; 1/2 cup pepperoni slices; 1 jar (14 oz) pizza sauce, divided; 2 tsp Italian seasoning, divided; 8 flour tortillas; 16 oz shredded mozzarella cheese, divided; 1 bag (5 oz) mini pepperoni; Cooking spray

Pizza Enchiladas are a creative mashup that rolls Italian sausage, pepperoni, olives, and mozzarella into flour tortillas, tops them with pizza sauce, and bakes until golden and cheese is bubbly. It's a straightforward weeknight dinner that brings pizza and enchilada flavors together.

🌍American 🏷️Pizza enchiladas 🏷️Casserole 🏷️Italian sausage 🏷️Mozzarella Pepperoni

🏷️

🏷️Fusion

-0:00

whatsmomcookinonTikTok

Total

27 min

Servings

8

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by whatsmomcookin

-0:00

whatsmomcookinonTikTok

Ingredients

1 lb Italian sausage
1/2 cup red onion, choppedoptional
1/2 cup green bell pepper, choppedoptional
1 can (2.25 oz) sliced black olives, drainedoptional
1/2 cup pepperoni slicesoptional
1 jar (14 oz) pizza sauce, divided
2 tsp Italian seasoning, divided
8 flour tortillas
16 oz shredded mozzarella cheese, divided
1 bag (5 oz) mini pepperoni
Cooking spray

11 Ingredients

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Instructions

1
In a large skillet over medium heat, brown the Italian sausage, breaking it up with a spatula.
2
Once the sausage begins to brown, add your desired pizza toppings like chopped onion, green pepper, black olives, and pepperoni slices. Continue to cook until the sausage is fully cooked through.
3
Stir in 1/2 cup of pizza sauce and 1 teaspoon of Italian seasoning. Mix well to combine.
4
Grease a 9x13 inch baking dish with cooking spray.
5
Spoon about 1/8 of the meat mixture onto a flour tortilla. Top with about 1 oz (a handful) of the shredded mozzarella cheese.
6
Roll the tortilla up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
7
Spread the remaining pizza sauce evenly over the top of the enchiladas.
8
Sprinkle the remaining 8 oz of shredded mozzarella cheese over the sauce.
9
Top with the mini pepperoni and sprinkle with the remaining 1 teaspoon of Italian seasoning.
10
Bake at 400°F for 10-12 minutes, or until the cheese is melted, golden, and bubbly.

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Tips & Notes

Pro tips

Brown the Italian sausage fully before assembling to render fat and ensure even seasoning throughout the filling.
Don't overfill each tortilla—use roughly 3–4 tablespoons of filling so they roll tightly and hold together.
Reserve about ½ cup pizza sauce to drizzle over the top before baking; this prevents the tortillas from drying out.
For extra crispy edges, place enchiladas in a metal baking dish rather than glass, which heats more slowly.

Substitutions

Italian sausage → ground beef or ground turkey (season with 2 tsp Italian seasoning per pound)
Sliced black olives → sliced green olives or omit (note: reduces briny flavor)
Pepperoni slices → Canadian bacon or diced ham (note: milder flavor, less spice)
Mozzarella cheese → a mix of mozzarella and provolone (note: adds subtle sharpness)

Storage & make-ahead

Store leftover Pizza Enchiladas covered in the refrigerator for up to 4 days; reheat in a 350°F oven covered with foil for 10–15 minutes until warmed through.