Why are some enchiladas called “divorced”?

The phrase “divorced enchiladas” —or enchiladas divorciadas —refers to a dish where two enchiladas are plated side-by-side but topped with different sauces, usually one red and one green. This colorful pairing represents a “split,” symbolizing contrast in flavors and styles. While Pizza Enchiladas don’t follow this dual-sauce format, they share the same spirit of combining bold, unexpected elements in one dish.

How do I keep my enchiladas from getting soggy?

A crisp texture starts with smart layering and moisture control. Here’s how to avoid a soggy mess: Lightly toast or warm the tortillas so they hold their shape. Use just enough sauce— don’t overdo it . Drain moisture-heavy toppings like sautéed onions or mushrooms. Bake uncovered to allow steam to escape and cheese to crisp. These small steps lead to big results. Refer back to Part 5 for a full breakdown of texture-saving techniques.

What’s the difference between traditional and pizza-style enchiladas?

Authentic Mexican enchiladas typically include: Corn tortillas as the base Classic fillings like seasoned beef, beans, or shredded chicken Handmade sauces like mole or tomatillo Pizza Enchiladas , on the other hand, fuse Italian-American flavors into the enchilada format using: Flour tortillas Mozzarella and pizza toppings like pepperoni or sausage Tomato-based pizza sauce Both are baked and cheesy, but the seasoning and ingredients deliver very different taste experiences. For another bold-flavor combo, try these Cajun Blackened Chicken Alfredo Pizza Rolls that deliver a spicy, creamy punch.

What if I skip frying the tortillas?

Skipping this prep step often leads to: Tortillas that break or fall apart A soft, soggy bottom layer Less flavor and structure If you prefer not to fry, try dry-heating the tortillas in a pan for a few seconds per side or steaming them briefly to improve flexibility. More tips on this can be found in Part 7 of this guide. For another creative mash-up full of cheesy textures and savory layers, don’t miss our Cajun Blackened Chicken Alfredo Pizza Rolls .

How To Make Pizza Enchiladas?

Name: How To Make Pizza Enchiladas?
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Fusion
Ingredients: 6 slices flour tortillas; 2 cups shredded mozzarella, divided; 8 oz pizza sauce, divided; 1 tsp garlic salt (optional); Pizza fillings of your choice (sausage, pepperoni, mushrooms, etc.)

Description

Pizza Enchiladas are a fun twist on two family favorites—pizza and enchiladas. Soft flour tortillas are stuffed with gooey mozzarella cheese and your favorite pizza toppings, then rolled up, topped with more sauce and cheese, and baked to golden perfection.

Ingredients

Scale

6 slices flour tortillas
2 cups shredded mozzarella, divided
8 oz pizza sauce, divided
1 tsp garlic salt (optional)
Pizza fillings of your choice (sausage, pepperoni, mushrooms, etc.)

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Instructions

Preheat the oven to 350°F (175°C).
Grease a 9×13-inch baking dish.
Pour half of the pizza sauce into the bottom of the baking dish.
Sprinkle garlic salt over the sauce if using.
Take one flour tortilla, add a handful of shredded mozzarella to the center, then add your favorite pizza toppings.
Roll the tortilla up tightly and place it seam-side down into the baking dish.
Repeat with remaining tortillas, cheese, and toppings.
Pour the remaining pizza sauce over the rolled tortillas.
Sprinkle the reserved 1/2 cup of shredded mozzarella over the top.
Bake for 15–20 minutes or until the cheese is melted and bubbly with golden spots.
Remove from oven and let rest for a few minutes before serving.

Notes

You can use any variety of pizza toppings like bell peppers, olives, onions, or cooked ground beef.
For a crispier top, broil for 1-2 minutes at the end of baking.
This dish pairs well with a side salad or garlic bread.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: Fusion

Nutrition

Serving Size: 1 enchilada
Calories: 310
Sugar: 3g
Sodium: 620mg
Fat: 17g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 15g
Cholesterol: 35mg