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
Scale
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