Monday, August 19, 2013

Pepperoni Pizza Enchiladas

Pizza and Mexican are probably our favorite go to meals.  Simple to prepare after work and delicious, which are the two main criteria for a winning recipe.  Plus, these enchiladas are fun and unexpected and can be completely customized.  I first made these for a friend's family as a contribution to ease the burden of meals as she deals with some health issues.  A family with 3 school age boys, what to make?  I noticed on the sign ups that they'd been getting a lot of casseroles, so I thought I'd try something different.  Apparently these enchiladas were a big hit.  And I was happy because I felt like it made enough that these growing boys could stuff their faces and there would still be plenty to go around.  Pepperoni is always a big hit, so I went that route, but you could veggify this dish, use sausage, different cheese or any of your favorite pizza toppings or combinations.  If it's good pizza, it'll make a good enchilada.

I pinned this recipe about a year ago and the finally made it twice in a week--once for us and once for the other family.  Jenny at Picky Palate shared this awesome recipe and I adapted it slightly by eliminating the olives (not a fan).  I used turkey pepperoni and a little pizza seasoning for added flavor.  I used canned pizza sauce, but I would have made my own if I had my crap together those night (see, this recipe is even easy when everything else is going wild).  This dish is so yummy, it might show up on the menu next week or would be great for a football party (the season's almost here!).  And stay tuned later this week for the delicious dessert I sent along with these enchiladas that really got those boys excited.

Pepperoni Pizza Enchiladas


10 small (taco-sized) flour tortillas
1 15 ounce can pizza sauce
1 package pepperoni
2 cups shredded mozzarella cheese
pizza seasoning, optional

Warm tortillas according to package directions to make them a bit more flexible.  Note: I put mine in the microwave with a damp paper towel for 30-60 seconds.  Spread a thin layer of pizza sauce ( about 1/3 cup) on the bottom of a 9 x 11 baking dish.

On the bottom third of a tortilla, spread about 2 Tablespoons of sauce.  Top with about 1-2 Tablespoons of cheese, then with 4-6 pepperoni slices.

Starting with the layered side, roll up tortilla and place seam side down in the baking dish.  Repeat with remaining ingredients.

Evenly spread remaining pizza sauce over enchiladas in the pan and top with about 3/4 cup of cheese.

Scatter more pepperoni slices over the enchiladas, then top with remaining cheese.  Sprinkle pizza seasoning over cheese if desired.

Bake, uncovered, at 350 degrees F for 25 minutes or until cheesy is melted and gently browned.

Makes 10 enchiladas or 5 servings.

Happy Baking,
The Cookie Princess

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