Pizza Enchiladas

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Pizza enchiladas – stuffed with your favourite pizza toppings, and topped with pizza sauce and cheese. A great vegetarian weeknight dinner!

A portion of pizza enchiladas on a plate with spinach.

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These pizza enchiladas were born entirely from my indecisiveness – I can never decide whether I prefer Italian or Mexican cuisine. Italian is obviously amazing (the word ‘pizza’ is the only explanation needed here), but Mexican offers up all things spicy, cheesy, beany… It’s a really tough call.

Instead of having to choose, I often do the elegant thing and just smoosh the two together to make one super cuisine. It always works well – I end up with recipes such as pizza quesadillas, chilli mac, and Italian-style tostadas. I like to call it ‘Itexican’ (I don’t really, I totally just made that up, but I kind of like it).

A frying pan of Mediterranean-style vegetables and pesto.

Fusion food

My latest foray into Itexican food (does it sound less weird yet?) was these pizza enchiladas. They’re unbelievably simple to make. Start by stuffing a few flour tortillas with your favourite pizza toppings. I loaded mine up with veggies – mushrooms, peppers, onions – but you could add pineapple, olives, tomatoes, or whatever else you like on your pizza. I also added a dollop of basil pesto to add to the Italian vibe.

Then just top your enchiladas with pizza sauce, and plenty of cheese. I used a tin of pizza sauce from Cirio. It’s so worth buying good quality tomato products, rather than just plumping for the cheapest option. You can really taste the difference in quality. The Cirio ‘pizzassimo’ pizza sauce is super thick and creamy, and is already flavoured with basil, oregano, and all sorts of other yummy stuff.

Smother it in grated cheese, and you’ve got the most irresistible sight known to man.

Overhead shot of a baking dish of cheesy enchiladas topped with mushrooms.

Pizza enchiladas

Now tell me you wouldn’t dive headfirst into that. Taking these photos without nibbling at that crispy cheese was a real struggle.

The end result is pretty awesome – it feels like you’re eating enchiladas, but the pizza flavours really come through too. It’s a bit confusing actually, in a wonderful way. I’ll definitely be making these pizza enchiladas again – they’re perfect for an easy weeknight dinner!

A portion of pizza enchiladas on a plate with a side salad.

Pizza Enchiladas

Pizza enchiladas – stuffed with your favourite pizza toppings, and topped with pizza sauce and cheese. A great vegetarian weeknight dinner!

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5 from 2 votes
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Calories: 426kcal
Author: Becca Heyes


  • 1 tbsp oil
  • 1 onion, diced
  • 200 g mushrooms, diced (~ 2 1/2 cups when diced) – plus a few slices for topping, if desired
  • 2 bell peppers, diced (I used red and orange)
  • 3 cloves garlic, minced
  • 1 tbsp basil pesto
  • Salt
  • Black pepper
  • 4 large flour tortillas
  • 300 g pizza sauce (~ 1 cup)
  • 125 g grated cheese (~ 1 cup) – I used a mixture of mozzarella and cheddar
  • Fresh basil, to serve (optional)


  • Preheat the oven to 190°C (Gas Mark 5 / 375°F).
  • Heat the oil in a large frying pan, and add the onion, mushrooms, peppers, and garlic. Cook over a medium heat for 5 minutes, stirring regularly, until the vegetables are soft.
  • Remove the vegetables from the heat, and add the basil pesto and a pinch of salt and pepper. Mix well.
  • Spoon a quarter of the vegetable mixture along the centre of one of the large flour tortillas, and tightly roll. Place the tortilla seam side down in a baking dish, and repeat with the remaining vegetables and tortillas.
  • Pour the pizza sauce over the enchiladas, and top with the grated cheese. Top with a few extra slices of mushroom.
  • Bake for around 30 minutes, or until the cheese topping is crispy and golden brown. Serve topped with fresh basil if desired.


These pizza enchiladas can be served with Italian-style side dishes, like garlic bread and salad, or Tex-Mex-style side dishes, like spicy rice and guacamole. Take it in whichever direction you like!


Nutrition Facts
Pizza Enchiladas
Amount Per Serving (1 portion)
Calories 426 Calories from Fat 114
% Daily Value*
Fat 12.7g20%
Saturated Fat 4g20%
Cholesterol 14mg5%
Sodium 777mg32%
Potassium 532mg15%
Carbohydrates 56.2g19%
Fiber 9g36%
Sugar 8.4g9%
Protein 24.2g48%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

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  1. I love Italian food because there’s so much variety and I’m totally addicted to pasta!

  2. This food looks great. My favourite food is Italian but Mexican sounds good too and now I’m really hungry!

  3. Love anything with pasta, currently on the body coach diet. Lots of great pasta recipes on there

  4. Sounds delicious! I love anything spicy.
    My favourite cuisine at the moment is Japanese , with plenty of wasabi!