### Instructions
1. **Prepare the Meat Filling:** Heat olive oil in a large skillet over medium-high heat. Add ground beef/sausage and cook, breaking it up with a spoon, until no longer pink. Drain any excess grease.
2. **Sauté Aromatics:** Add chopped onion to the skillet and cook until softened, about 5 minutes. Stir in minced garlic, oregano, basil, and red pepper flakes (if using). Cook for another minute until fragrant.
3. **Simmer the Sauce:** Pour in the tomato sauce and water. Bring to a simmer, then reduce heat to low and let it cook for 10-15 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
4. **Preheat & Grease:** Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
5. **Assemble the Enchiladas:** Spread a thin layer of the meat sauce on the bottom of the prepared baking dish.
6. **Fill Tortillas:** Lay out a tortilla. Spoon a generous amount of the meat filling down the center. Sprinkle with a mix of mozzarella and provolone cheese, and any desired optional toppings (pepperoni, etc.).
7. **Roll and Arrange:** Tightly roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling until the dish is full.
8. **Smother with Cheese:** Pour any remaining meat sauce over the rolled enchiladas. Evenly sprinkle the remaining mozzarella, provolone, and Parmesan cheeses over the top.
9. **Bake to Perfection:** Bake for 20-25 minutes, or until the cheese is melted and bubbly and the tortillas are heated through. If desired, you can briefly broil the top for a few minutes for extra browning, watching carefully to prevent burning.
10. **Serve:** Let the Pizza Enchiladas rest for a few minutes before serving. Garnish with fresh basil or parsley if desired. Enjoy your ultimate cheesy mash-up!
### Short Tips
* **Warm Tortillas:** Slightly warm tortillas in the microwave or a dry skillet before rolling; this makes them more pliable and less likely to crack.
* **Don’t Overstuff:** Avoid overstuffing the tortillas, or they’ll be difficult to roll neatly.
* **Make Ahead:** You can assemble the enchiladas ahead of time, cover them, and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the baking time if baking from cold.
* **Customization is Key:** Think of your favorite pizza toppings! Bell peppers, mushrooms, black olives, or even a drizzle of pesto could elevate this dish further.
* **Spice it Up:** For an extra kick, add more red pepper flakes to the meat sauce, or even a pinch of cayenne pepper.
