Pizzaladas: Pizza Enchiladas

Pizza Enchiladas

I’m typing this out with one hand – the other is holding little Gideon close against my chest. He doesn’t want to be put down, and I really don’t want to put him down anyway. After not being able to hold him very much for his first few days of life, I’m prone to extra cuddle time with baby number seven. I find it ironic that it’s taking me longer to type this than it takes to actually make this yummy weeknight dinner.

We first came across Pizza Enchiladas in The Bizy Mommy’s $5 Cookbook. It’s a super simple recipe that’s easy to customize for your family. We like to add ground italian sausage and occasionally some bacon for a “meat lovers” variation. I love green bell peppers, onions, and black olives – but my kids act like I’m trying to kill them if they taste a hint of veggies so I just load up a few at the end for myself.  We gotta pick our battles around here.

A printable recipe card can be found at the bottom of this post.

Pizza Enchiladas

Ingredients:

  • 10-12 large burrito-size tortillas
  • 1 14-ounce jar pizza sauce
  • 2 cups shredded mozzarella cheese
  • 1 7-ounce package sliced pepperoni (you’ll need about half the package)
  • Extras: 1 pound ground sausage – browned, cooked and crumbled bacon, mushrooms, bell pepper, onions, whatever floats your boat!

ingredients for pizza enchiladas

Preheat oven to 400.  Spread about 1/4 cup of sauce in the bottom of a large baking pan to keep enchiladas from sticking.

Take a large tortilla and spread on about a table spoon of sauce.

making pizza enchiladas

Add a few large pinches of shredded cheese.

making pizza enchiladas

Add three or four slices of pepperoni and cooked ground sausage along with any other add-ins you’d like.

making pizza enchiladas

Fold over the ends of the tortilla to keep all those yummy “toppings” from oozing out during baking, then fold over one end.

making pizza enchiladas

Roll the enchilada up like a skinny little burrito.

making pizza enchiladas

Place in pan and repeat steps until filled.

making pizza enchiladas

Next spoon remaining pizza sauce over enchiladas.

making pizza enchiladas

Chop about 1/3 cup sliced pepperoni and sprinkle over the top. We like to add any remaining ground sausage or other toppings too. Then top with remaining shredded cheese. Bake at 400 for about 20 minutes – just long enough to get everything all warm and melty.

Pizza Enchiladas from thecoersfamily.com

Pizza Enchiladas
The great taste of pizza - rolled up like an enchilada!
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Ingredients
  1. 10-12 large burrito-size tortillas
  2. 1 14-ounce jar pizza sauce
  3. 2 cups shredded mozzarella cheese
  4. 1 7-ounce package sliced pepperoni (you’ll need about half the package)
  5. Extras: 1 pound ground sausage – browned, cooked and crumbled bacon, mushrooms, bell pepper, onions, whatever floats your boat!
Instructions
  1. Preheat oven to 400. Spread about 1/4 cup of sauce in the bottom of a large baking pan to keep enchiladas from sticking.
  2. Take a large tortilla and spread on about a table spoon of sauce.
  3. Add a few large pinches of shredded cheese.
  4. Add three or four slices of pepperoni and cooked ground sausage along with any other add-ins you’d like.
  5. Fold over the ends of the tortilla to keep all those yummy “toppings” from oozing out during baking, then fold over one end.
  6. Roll the enchilada up like a skinny little burrito.
  7. Place in pan and repeat steps until filled.
  8. Next spoon remaining pizza sauce over enchiladas.
  9. Chop about 1/3 cup sliced pepperoni and sprinkle over the top. Add any remaining ground sausage or other toppings too.
  10. Then top with remaining shredded cheese. Bake at 400 for about 20 minutes – just long enough to get everything all warm and melty.
Notes
  1. http://www.thecoersfamily.com/pizzaladas-pizza-enchiladas
The Coers Family http://www.thecoersfamily.com/

About Amanda Coers

I'm the proud mom of seven children! Our home is crowded, always full of life and laughter.

20 thoughts on “Low Carb Broccoli Breakfast Bombs

  1. Teresa

    Using mild Italian sausage with peppers and onions would be awesome too! Thanks for another great recipe!

    1. Amanda Coers

      Yum! I love that flavor combo!

      1. Teresa H.

        BTW, we are addicted to your Dirt-E rice recipe. Seriously, we could eat it twice a week. Thankful for you and your cooking gift! :-)

        1. Amanda Coers

          We had that for dinner tonight! :) that’s a good one

  2. joannevoth

    I think I will try this with Italian turkey sausage. Thanks for the recipe!

  3. rose

    What is the calorie count per serving for this?

  4. Laurel Schmick

    Do you know the nutrition facts for these? They look great!

  5. Nancy M.

    I’m allergic to tree nuts. Any idea for replacing the Almond Meal?

  6. Andrea

    Do you have the nutritional information available?

  7. Jill

    Can I leave out the salsa? What should I use as a sub instead?

  8. Daphne LeCamu

    would you have a nutritional chart for this? just wondering what the carb count is…

  9. Rhonda Gilliland

    What can I substitute for the almond meal? I have a nut allergy.

  10. lynnea

    Is there a substitute for oat fiber or could you omit it? Are you using fresh uncooked broccoli? It looks amazing! Thanks for sharing the recipe.

  11. Krista

    I am allergic to almonds.. can I substitute another flour? Suggestions?

    1. Amanda Coers

      You may be able to try coconut flour, half the amount

  12. Crissy

    What could I use if I am out of oat fiber?

    1. Amanda Coers

      You should be able to make these without oat fiber if needed :)

  13. Dee Johnson

    Looks like a very yummy recipe! I’ve been needing a good breakfast my kids will eat. Thanks! For some reason FB is being dumb and blocked you. Hopefully they will get their act together! Lol. Great site with awesome recipes!

  14. Theresa

    Sounds like a great recipe, but where would I find almond meal and oat fiber? Would they be in the flour and/or cereal isles of most grocery stores?

  15. Sandy

    Could I use the baking blend instead of the almond meal and if so how much?


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