If you love pizza night but want something a little more fun and unexpected, these pizza enchiladas will quickly become a favorite. They combine classic pizza flavors—savory Italian sausage, melty mozzarella, pepperoni, and pizza sauce—rolled in soft tortillas and baked until bubbly and golden.
Think of it as pizza meets enchiladas: easy to make, endlessly customizable, and perfect for weeknights, game day, or a casual family dinner. You can even make a lower-carb version by using low-carb tortillas without losing that cheesy, pizza-forward flavor.
Table of contents
- Why You’ll Love This Recipe
- Ingredients You’ll Need
- How to Make Pizza Enchiladas
- Tips for Success
- Serving Suggestions
- Video
- FAQ
Why You’ll Love This Recipe
- Fast, family-friendly dinner that comes together in about 30 minutes
- Uses simple, budget-friendly ingredients you likely already have
- Highly customizable—use your favorite pizza toppings
- Cheesy, melty, pull-apart texture everyone enjoys
- Easy to adapt to lower-carb or vegetarian versions
Ingredients You’ll Need
- Italian sausage – forms the savory base
- Pizza sauce (about 14 oz total) – used inside and on top
- Flour tortillas (8 taco-size or low-carb tortillas) – for rolling
- Mozzarella cheese (16 oz total), freshly shredded melts best
- Pepperoni (chopped for filling and mini for topping)
- Red onion, diced
- Green bell pepper, diced
- Black olives, sliced (optional)
- Italian seasoning to taste
- Any other pizza toppings you enjoy
How to Make Pizza Enchiladas
Preheat the oven to 400°F (200°C) and grease a 9×13-inch baking dish. In a large skillet over medium heat, brown 1 lb of Italian sausage, breaking it up as it cooks.
Add diced red onion, green bell pepper, sliced black olives (if using), and about 1/2 cup chopped pepperoni. Cook a few minutes until the vegetables soften and the flavors combine.
Stir in 1/2 cup of pizza sauce and 1–2 teaspoons Italian seasoning. Mix well, then remove the skillet from the heat and set the filling aside to cool slightly.
Lay out eight taco-size tortillas. Spoon roughly 1/8 of the sausage mixture into each tortilla and top with about 1 ounce of shredded mozzarella (use 8 oz for the filling). Roll each tortilla and place seam-side down in the prepared baking dish.
Pour the remaining pizza sauce over the rolled enchiladas and spread it evenly. Sprinkle the remaining 8 oz of shredded mozzarella over the top, then add mini pepperoni and a little extra Italian seasoning.
Bake uncovered at 400°F (200°C) for about 10–12 minutes, until the cheese is melted, bubbly, and just beginning to brown. Remove from the oven and let rest for a few minutes so the enchiladas hold together when serving.
Serve warm with ranch dressing or extra pizza sauce for dipping. Garnish with grated Parmesan and crushed red pepper flakes if you like a little heat.
Tips for Success
- Don’t overfill the tortillas—use a moderate amount so they roll easily.
- Freshly shredded mozzarella melts and browns better than pre-shredded.
- Drain excess grease from the cooked sausage if needed to avoid soggy tortillas.
- Let the dish rest a few minutes after baking so slices hold together.
- Make them your own by adding extra toppings like mushrooms, olives, or different cheeses.
Serving Suggestions
- Serve with ranch, extra pizza sauce, or a marinara dip
- Pair with a simple green salad for balance
- Add garlic bread or breadsticks to round out the meal
- Great for potlucks, game day, or casual family dinners
If you make this recipe, please leave a comment and rating—feedback helps and I appreciate hearing from you!
Video
Pizza Enchiladas
Ingredients
- 1 lb Italian Sausage
- 14 oz Jar of Pizza Sauce divided
- 8 Taco or Burrito Size Flour Tortillas
- 16 oz Freshly Shredded Mozzarella Cheese divided
- 1/2 Cup Chopped Pepperoni Slices
- 5 oz Mini Pepperonis
- 1/2 Red Onion, diced
- 1 Green Bell Pepper, diced
- 2.25 oz Can of Black Olives, drained
- 1-2 tsp Italian Seasoning
Instructions
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Preheat oven to 400°F / 200°C and grease a 9×13-inch baking dish.
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In a large skillet over medium heat, cook sausage with the onions, peppers, olives and pepperoni until the sausage is browned and fully cooked. Drain the grease if necessary.
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Stir in 1/2 cup pizza sauce and Italian seasoning. Remove from heat.
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Fill each tortilla with 1/8th of the sausage mixture and shredded mozzarella (use 8 oz here), then roll and place seam-side down in the baking dish.
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Pour remaining pizza sauce over the top and spread evenly.
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Sprinkle remaining mozzarella cheese over the top, then add mini pepperonis and extra Italian seasoning.
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Bake uncovered for 10-12 minutes, or until cheese is melted and bubbly. Serve hot and enjoy!
FAQ
- Can I use different meats? Yes—ground beef, turkey, or shredded rotisserie chicken all work well.
- Can I make these vegetarian? Absolutely. Omit the meat and add extra vegetables like mushrooms, spinach, or zucchini.
- Can I use different cheeses? Yes—provolone, Monterey Jack, or a pizza cheese blend are great alternatives.
- Are these freezer-friendly? They’re best fresh, but you can freeze the assembled rolls before baking. Add extra bake time if cooking from frozen.
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