Chicken Enchilada Pizza is a flavor-packed fusion dish that perfectly balances melting cheese, spicy jalapeño, and savory chicken atop a crisp pizza crust. The enchilada-inspired sauce mingles with two types of cheese and tender chicken for a bold, zesty flavor that’s easy to make yet restaurant-worthy. Whether you’re craving Tex-Mex with an inventive twist or looking for a crowd-pleasing weeknight meal, this dish brings bold tastes, approachable ingredients, and satisfying textures—all in a 30‑minute bake. Let’s embark on this cheesy, zesty adventure!
Why You’ll Love This Chicken Enchilada Pizza
- A bold mash-up of beloved flavors: cheesy, spicy, and delightfully savory.
- Quick and easy to assemble using everyday ingredients.
- Perfect for casual dinners, family meals, or game‑night sharing.
- Customizable heat level – seed the jalapeño for milder heat or swap sauces to suit your taste.
- Easy to slice into rectangles for convenient portioning and eating.
Ingredients
- One 13.8 oz (283 g) package of refrigerated pizza dough
- ½ medium onion, coarsely chopped
- One jalapeño pepper, chopped (remove seeds for a milder flavor)
- 8 oz (250 g) Colby & Monterey Jack or marble cheese blend (approx. 2 cups / 500 mL), grated and divided
- 2 cups (500 mL) diced, cooked chicken breast
- ½ cup (125 mL) mild green taco sauce
- 3 cloves garlic, pressed
- ½ cup (125 mL) grape tomatoes, quartered
- ½ cup (125 mL) fresh cilantro, loosely packed and roughly chopped
Step‑by‑Step: How to Make Chicken Enchilada Pizza
- Preheat oven to 425 °F (220 °C). Lightly brush your baking pan with vegetable oil.
- Unroll the refrigerated pizza dough onto the pan. Gently stretch and press it flat to cover the bottom.
- Bake the dough for 12 to 14 minutes, or until it’s lightly golden and crisp. Meanwhile, prepare your toppings: combine chopped onion, jalapeño, half of the grated cheese (½ cup / 125 mL), diced chicken, green taco sauce, and pressed garlic in a mixing bowl. Stir well.
- Once out of the oven, scatter about 1 cup (250 mL) of the shredded cheese evenly over the crust.
- Spoon the chicken mixture over the cheese layer, then finish with the remaining cheese sprinkled on top.
- Return to the oven and bake for another 6 to 7 minutes, or until the cheese is melted and the crust is a rich golden brown.
- Take the pizza out to rest briefly.
- Top with quartered grape tomatoes and chopped cilantro.
- Slice into 12 rectangles and serve straight from the pan.
Helpful Tips
- Even baking: Make sure the crust is spread evenly for uniform browning.
- Cheese distribution: Finely shred the cheese and distribute it evenly so it melts smoothly across the pizza.
- Chicken prep: Use leftover rotisserie chicken for convenience—or poach and season chicken breasts in advance.
- Prevent sogginess: Let the pre-baked crust rest a minute before adding toppings—this helps maintain crispness.
- Baking pan choice: If you don’t have a large bar pan, any sturdy, rimmed baking sheet will work.
Substitutions And Variations
- Cheese: Substitute with plain Monterey Jack, Cheddar, Pepper Jack (for more zip), or a Mexican-blend if preferred.
- Sauce swap: Use ¼ cup (50 ml) medium green enchilada sauce instead of taco sauce for richer, deeper enchilada flavor.
- Protein alternatives: Try shredded rotisserie chicken, turkey, pulled pork, or even seasoned tofu for a vegetarian twist.
- Spice level: Leave the jalapeño seeds in for added heat, or switch to poblanos or roasted Anaheim peppers for a milder but smoky flavor.
- Veggie add-ins: Add diced bell peppers, black beans, or corn for extra texture and nutrition.
Storage Instructions
- Refrigeration: Store cooled pizza slices in an airtight container in the fridge for up to 3 days.
- Freezing: Wrap individual cold slices in foil or plastic wrap, then store in a freezer-safe bag for up to 2 months.
- Reheating: To maintain pizza crisp, reheat in a 375 °F (190 °C) oven for about 10 minutes, or until warmed through and cheese bubbles again. Avoid the microwave—it can make the crust soggy.
Nutritional Information
- Calories: 380
- Total Fat: 15 g (Saturated Fat: 9 g)
- Cholesterol: 75 mg
- Carbohydrates: 34 g
- Protein: 28 g
- Sodium: 820 mg
- Fiber: 2 g
Serving Suggestions
- Sides: Pair with a simple green salad, Mexican street corn, or tortilla chips and guacamole to round out the meal.
- Drinks: Serve with a chilled Mexican lager, sparkling lime agua fresca, or mango-lime mocktail.
- Toppings bar: Let family or guests add extras like sliced avocado, pickled onions, sour cream, or hot sauce at the table.
Frequently Asked Questions About Chicken Enchilada Pizza
Can I make this pizza ahead of time?
Yes! You can prep the chicken mixture and grate the cheese a day in advance; store both separately in the fridge. Assemble and bake just before serving for maximum freshness.
What if I don’t have refrigerated pizza crust?
No problem! Use store‑bought or homemade pizza dough, prebaked flatbread, or naan. Just adjust baking time as needed to achieve a golden base.
How can I control spiciness?
Seed the jalapeño before chopping for milder heat, choose a mild taco sauce, or substitute with medium green enchilada sauce. Conversely, leave the seeds or add more jalapeño for extra kick.
Can I make this vegetarian?
Absolutely! Swap chicken with seasoned beans (black or pinto), grilled veggies, or crumbled tofu for a tasty vegetarian version.
How do I know when it’s done?
When the pizza goes back in the oven, check that the cheese is bubbly and the crust has browned nicely before removing.
Conclusion
I hope you enjoy making and sharing this Chicken Enchilada Pizza as much as I do—it’s a fast, flavorful, and fun twist on two favorite dishes. The crisp crust, oozy cheese, savory chicken, and bright toppings come together in every satisfying bite. Thank you so much for spending your time here—your adventurous spirit in the kitchen makes cooking such a joy. May this pizza bring bold flavors, simple prep, and lots of smiles to your table. Happy cooking
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Chicken Enchilada Pizza
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Chicken Enchilada Pizza is a bold Tex-Mex inspired recipe with melty cheese, juicy chicken, and fresh toppings on a golden crust. It’s quick, satisfying, and perfect for busy weeknights or casual gatherings.
Ingredients
One 13.8 oz (283 g) package of refrigerated pizza dough
½ medium onion, coarsely chopped
One jalapeño pepper, chopped (remove seeds for a milder flavor)
8 oz (250 g) Colby & Monterey Jack cheese, grated and divided
2 cups diced cooked chicken breast
½ cup mild green taco sauce
3 garlic cloves, pressed
½ cup grape tomatoes, quartered
½ cup fresh cilantro, chopped
Instructions
- Preheat oven to 425 °F (220 °C). Lightly brush your baking pan with vegetable oil.
- Unroll the refrigerated pizza dough onto the pan. Gently stretch and press it flat to cover the bottom.
- Bake the dough for 12 to 14 minutes, or until it’s lightly golden and crisp. Meanwhile, prepare your toppings: combine chopped onion, jalapeño, half of the grated cheese (½ cup / 125 mL), diced chicken, green taco sauce, and pressed garlic in a mixing bowl. Stir well.
- Once out of the oven, scatter about 1 cup (250 mL) of the shredded cheese evenly over the crust.
- Spoon the chicken mixture over the cheese layer, then finish with the remaining cheese sprinkled on top.
- Return to the oven and bake for another 6 to 7 minutes, or until the cheese is melted and the crust is a rich golden brown.
- Take the pizza out to rest briefly.
- Top with quartered grape tomatoes and chopped cilantro.
- Slice into 12 rectangles and serve straight from the pan.
Notes
For less heat, remove the jalapeño seeds before chopping. You can swap taco sauce with enchilada sauce and try Pepper Jack for a spicier twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2 rectangles
- Calories: 380
- Sugar: 3g
- Carbohydrates: 34g
- Protein: 28g