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Chicken enchilada pizza cut into slices on top of parchment paper.
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5 from 1 vote

Chicken Enchilada Pizza

Cheesy chicken enchiladas turned into a delicious Mexican inspired pizza!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Pizza
Cuisine: Mexican
Keyword: chicken, cinco de mayo, dinner, enchiladas, Mexican, pizza
Servings: 8 slices of pizza
Author: Danae Halliday

Ingredients

  • 1 pound pizza dough
  • 2/3 cup enchilada sauce divided
  • 1 boneless skinless chicken breast shredded
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 2 green onions thinly sliced
  • 1/2 cup frozen corn defrosted if using frozen
  • 1/4 cup sliced black olives
  • 1 cup part skim mozzarella cheese
  • 1/2 cup Colby Jack cheese

Instructions

  • Preheat oven to 475° - 500° F.
  • In a bowl toss the chicken, 1/3 cup enchilada sauce, chili powder, and cumin together until the chicken is completely coated in the mixture.
  • Roll or stretch the pizza dough out onto a greased baking sheet or pizza stone. Spread 1/3 of a cup of enchilada sauce all over the top of the pizza dough. Top with half of the cheese.
  • Spread the chicken out evenly over the cheese along with the remaining toppings minus the cilantro.
  • Bake for 10-15 minutes or until the cheese is melted and the crust is golden brown. Remove from the oven and top with the cilantro.

Nutrition

Serving: 1g | Calories: 242kcal | Carbohydrates: 31g | Protein: 15g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 22mg | Sodium: 577mg | Fiber: 2g | Sugar: 3g