A flavorful fusion dish combining the cheesy, saucy goodness of enchiladas with the comforting appeal of pizza toppings.

Units Scale

Cook Mode Prevent your screen from going dark

Preheat oven to 375 °F (190 °C).
In a skillet, heat olive oil over medium heat. Add diced onion and bell pepper; sauté until soft, about 3–4 minutes. Season with a pinch of salt, pepper, and chili powder.
In a small bowl, combine pizza sauce and enchilada sauce.
Spoon about 2 tbsp of the sauce mixture into the bottom of a 9×13‑inch baking dish.
Lay out tortillas. Into each tortilla, place a spoonful of sautéed veggies, a sprinkle of pepperoni, and about 2 tbsp mozzarella and cheddar cheese. Roll up and place seam‑side down in the dish.
Pour remaining sauce mixture evenly over enchiladas.
Top with remaining mozzarella, cheddar, pepperoni, olives, and a sprinkle of dried oregano.
Bake uncovered for 20–25 minutes, until cheese is melted and bubbly.
Let rest 5 minutes before serving. Garnish with fresh basil or cilantro if desired.

Customize toppings – you can use sausage, mushrooms, or jalapeños for more heat.
To make it vegetarian, omit pepperoni and add more veggies or plant‑based sausage.
Leftovers store well in the fridge for 3–4 days and reheat in the oven or microwave.