Soft tortillas stuffed with pepperoni, mozzarella, and Italian-seasoned chicken, rolled up and baked in a rich pizza sauce, then topped with more cheese until bubbly and golden. Kids LOVE it, adults crave it, and it’s ready in under 30 minutes!

🧾 Ingredients

• 8 flour tortillas (small or medium)

• 2 cups cooked shredded chicken (optional but recommended)

• 1 cup sliced pepperoni

• 2 cups shredded mozzarella

• ½ cup shredded cheddar (optional)

• 2 cups pizza sauce

• 1 tsp Italian seasoning

• ½ tsp garlic powder

• ¼ cup sliced black olives (optional)

• ¼ cup diced green bell pepper (optional)

• ⅓ cup grated Parmesan

👩‍🍳 Instructions

1️⃣ Make the Filling

In a bowl, mix together:

• Shredded chicken

• 1 cup mozzarella

• Pepperoni (reserve some for topping)

• Italian seasoning

• Garlic powder

• Peppers/olives (if using)

2️⃣ Fill & Roll

• Spread 1–2 tbsp pizza sauce inside each tortilla.

• Add 2–3 tablespoons of filling.

• Roll tightly and place seam-side down in a baking dish.

3️⃣ Add Sauce & Cheese

• Pour remaining pizza sauce over the rolled tortillas.

• Add mozzarella, cheddar, and Parmesan on top.

• Add leftover pepperoni slices.

4️⃣ Bake

Bake at 375°F (190°C) for 18–22 minutes, until cheese is melted and bubbling.

5️⃣ Serve

Garnish with parsley, basil, or red pepper flakes.
Serve with a side salad or garlic bread!

❓ Q/A

Q: Can I make these low-carb?

Yes — use low-carb tortillas or stuffed zucchini boats.

Q: Best protein substitute?

Turkey, ground beef, or plant-based crumbles all work.

Q: Can kids make this?

Yes — it’s a very easy, kid-friendly recipe!

Q: Can I prep it ahead?

Assemble and refrigerate up to 24 hours before baking.

Q: Can I freeze them?

Yes — freeze unbaked enchiladas for up to 2 months