Pizza Enchiladas
Pizza enchiladas – stuffed with your favourite pizza toppings, and topped with pizza sauce and cheese. A great vegetarian weeknight dinner!
This is an advertisement. Find out more here.
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).
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.
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!
Pizza Enchiladas
If you’ve cooked this recipe, don’t forget to leave a star rating!
Print Pin Comment(if you suffer from allergies, please double check all ingredients before eating)
Ingredients
- 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)
Instructions
- 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.
Notes
Nutrition
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Oh what a great idea – two fab things in one!
My favourite is Italian
I think Itexican is def not going to catch on. It sounds very strange. I love the sauce you’ve used though.
I use Cirio almost every time I make my Gujarati food but I buy the chopped tomatoes mainly and the squeezy tube tomato concentrate. I love this pizza focussed tin as my hubby uses the tinned tomatoes on pizza so this is perfect!
I have also never actually made enchilladas. I don’t know why as I always order them in a mexican. I love the look of the crusty cheesey sauce on the top too. This is a Friday night meal isn’t it? Red wine. Pizza Enchiladas. Oh yes!
I love italian
mine is italian
I recently became a vegetarian and honestly, yours is the best website for taking meal ideas, recipes and encouragement to eat healthier day by day. I am discovering new and reaaaaaallyyyy delicious flavors that were completely strangers to me. As an italian descendant who loves mexican food, this is an absolute winning combination. Regards from Argentina!!
Thank you so much Natalia! That’s so kind of you to say, and congrats on the new vegetarianism :D I hope you’re enjoying it!
I’ll always have what Yotam’s having! Currently making my way through Plenty and Plenty More, whilst concocting plans involving Maloufs’ New Feasts. So it’s all about Middle Eastern for me, with warm spices, golden bitter saffron and ample Turkish chillies. Tahini on my salads and date syrup in my yoghurt -the Levant is definitely my happy place.?
Do have a bit of a fangirl thing for Peter Gordon’s fusion style too -but my go-to meal inspired by him? TURKISH Eggs!?
Middle Eastern isn’t a cuisine I’ve experimented with much, to be honest! I do have Plenty and Plenty More, but I tend to just enjoy browsing through cookbooks rather than actually cooking from them!
I have only had enchiladas once in a Mexican restaurant and they were filled with beans, your enchiladas look heaps better, love all the tasty vegetables in there and topped with Cirio pizza sauce and cheese, what’s not to like eh:-)
To be fair I do love beany enchiladas, but these make a really lovely change :)
It does indeed look an irresistible sight, Becca. I am like you that I often mash up these two cuisines, so this recipe with my favourite tomato brand (I buy them up when I see an offer, even if they aren’t on my weekly menu!)) is calling me. Y to the Ummy!
I too love what I call “An Interesting Dish of my Own Invention”. Whatever cuisine it is based on, whether English, Italian, French (I learnt to cook in France), Chinese, Indian or Middle Eastern, I do like to give things my own personal twist.