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).
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. As I mentioned last month, 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.
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!
Do you fancy winning your own hamper of Cirio goodies to help you recreate this Itexican masterpiece? Just use the Rafflecopter widget below and I’ll pick a random winner. UK only please!
(I really don’t think ‘Itexican’ is going to catch on, is it?)
- 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
- 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.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose.