Queen G’s Pizza Enchiladas
With Mozzarella-Stick Centers, Crispy Cheese Top, and a Sweet & Spicy Chengdu Crunch Finish. Bold Tex-Mex meets cheesy pizza vibes in this next-level casserole—loaded with sausage, veggies, gooey cheese pulls, and a sweet heat drizzle that seals the deal.
Yield: 8 enchiladas, serves 4-6
Prep Time: about 25-30 minutes
Cook Time: about 30-35 minutes
Ingredients
1 lb sweet Italian sausage
1 packet Good Seasons Italian dressing mix
1 cup chopped red onions
1 cup chopped mushrooms
½ cup chopped green bell pepper
½ cup chopped black olives
1 cup mini pepperonis
8 mozzarella sticks
8 flour tortillas 8-inch size
4 cups Queen G’s Diablo Marinara Sauce or substitute your favorite jarred pizza or marinara sauce
2–3 cups shredded quesadilla melting cheese or mozzarella
Extra mini pepperonis for topping
2 tbsp grated parmesan (optional)
Honey drizzle
Fly By Jing Chengdu Crunch chili crisp
Directions
Prepare the Filling
In a skillet, brown the Italian sausage over medium heat.
Stir in the Good Seasons Italian dressing mix and cook through.
Let cool slightly, then mix in the raw red onions, mushrooms, green bell pepper, black olives, and mini pepperonis.
Assemble the Enchiladas
Warm the flour tortillas to make them pliable.
Place 1 mozzarella stick and about ½ cup of filling on each tortilla.
Roll tightly and place seam-side down in a greased 9x13 baking dish.
Add Sauce & Cheese
Spoon Queen G’s Diablo Marinara Sauce over the enchiladas.
Top with shredded cheese, extra mini pepperonis, and parmesan if using.
Bake to Crisp the Top
Cover with foil and bake at 375°F for 20 minutes.
Remove foil, increase temp to 425°F, and bake uncovered for 10–12 minutes until cheese is bubbling and golden, and the pepperonis are crispy.
Optionally, broil for 2–3 minutes for extra browning and watch closely!
Finish with Flair
Let rest for 2–3 minutes.
Drizzle lightly with honey.
Spoon or streak on Fly By Jing Chengdu Crunch.
Garnish with more parmesan or crushed red pepper, if desired.
