A few weeks ago, when Cliff and I were in Santa Monica, we ate at a Mexican restaurant. My go to when ordering mexican food is enchiladas. Always plain cheese; no meat or veggies, and always with red sauce. Never green. Never. Except for that one time in the Mexico City airport when I was dying of hunger and requested roja and got verde. And even then, I refused to eat them. I just stayed hungry for another 5 hours. But back to my story. Plain cheese enchiladas with red sauce. I ordered my usual and when I got them I took a bite and the first thing that came to mind was pizza. Now, it had been at least a week since I had eaten pizza, which is like unheard of. So either my taste buds were really craving pizza or their enchilada sauce was very similar to pizza sauce. We may never know.
But one good thing came of that experience. When I said that my enchiladas tasted like pizza Cliff immediately thought: pizza enchiladas! Genius-right? I mean, why not? Its really just pizza in a different form. You can never consume pizza in too many ways. Pizza quesadillas are all over the place, why not pizza enchiladas? In case you are wondering, both pizza quesadillas and pizza enchiladas are wonderful! For our pizza enchiladas we decided to use pepperoni, green pepper, and black olives. You could really use any combination though. Mushrooms, sausage, onions, spinach, any of those would be great. These were super easy, tasted great, and reheated well. In my book, winners all the way!
1 can pizza sauce
4 large flour tortillas or 6-8 smaller ones
3 cups mozzarella cheese, shredded
1 small can black olives, sliced
1 green pepper, diced
1/2 cup pepperoni, sliced
Preheat the oven to 375 degrees F. Spread 1/2 cup pizza sauce onto a 9×11 inch baking dish. Take 1 flour tortilla and fill it with green pepper, pepperoni, and about 1/4 cup shredded cheese. Roll the tortilla and place it seam side down in the baking dish. Continue with the other tortillas. Top with remaining sauce, sprinkle with olives and cheese. Bake for 25 minutes. Allow to cool for about 5 minutes before serving.
Source: A Live Love Pasta original