I really enjoy making this Chicken Enchilada Pizza because it combines the bold, saucy flavors of enchiladas with the comfort of a cheesy pizza. I love how the enchilada sauce replaces traditional pizza sauce and how the seasoned chicken and toppings turn a simple crust into something exciting and satisfying. This is one of those recipes I rely on when I want big flavor without complicated steps.
Why You’ll Love This Recipe
I like this recipe because it’s quick, flexible, and packed with flavor. I can use rotisserie chicken to save time, adjust the spice level to my taste, and customize the toppings based on what I have on hand. It works perfectly for busy weeknights, casual gatherings, or whenever I want to switch up pizza night with something different.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 ball pizza dough or 1 pre-baked pizza crust
¾ cup red enchilada sauce, divided
1½ cups cooked shredded chicken
1½ cups shredded cheddar or Mexican blend cheese
½ cup black beans, drained and rinsed (optional)
¼ cup red onion, thinly sliced
¼ cup corn kernels (optional)
¼ cup sliced jalapeños (optional)
2 tablespoons chopped fresh cilantro, for garnish
Lime wedges, for serving
Directions
I start by preheating my oven to 450°F. I roll out the pizza dough and place it on a baking sheet or pizza stone. When I want a crispier base, I parbake the crust for about 5 minutes before adding the toppings.
In a bowl, I mix the shredded chicken with ½ cup of the enchilada sauce until it’s well coated. I spread the remaining enchilada sauce evenly over the crust, leaving a small border around the edges.
I sprinkle the cheese over the sauce, then layer on the enchilada-coated chicken, black beans, red onion, corn, and jalapeños if I want extra heat. I bake the pizza for 10 to 14 minutes, until the cheese is fully melted and the crust is golden.
Once it’s out of the oven, I finish it with fresh cilantro and a squeeze of lime juice. I slice it immediately and serve it hot.
Servings And Timing
I usually cut this pizza into 8 slices, which comfortably serves 4 people.
Preparation takes about 10 minutes, and baking takes 10 to 14 minutes. From start to finish, I have this pizza ready in about 25 minutes.
Variations
I sometimes switch red enchilada sauce for green enchilada sauce when I want a brighter, tangier flavor. When I’m in the mood for smoky notes, I mix a little chipotle sauce into the enchilada sauce. For a meatless version, I skip the chicken and add extra beans, bell peppers, or sautéed mushrooms. I also like adding fresh toppings like avocado or a drizzle of sour cream after baking.
Storage/Reheating
When I have leftovers, I store the slices in an airtight container in the refrigerator for up to 3 days. I reheat them in a toaster oven or skillet to keep the crust crisp. If I use the microwave, I expect a softer crust but still great flavor.
FAQs
Can I use store-bought pizza dough?
Yes, I use store-bought dough or pre-baked crusts often, and they work perfectly for this recipe.
Can I make this pizza ahead of time?
I like prepping the chicken and chopping the toppings ahead, then assembling and baking the pizza just before serving.
What is the best cheese for Chicken Enchilada Pizza?
I prefer a blend of cheddar and Monterey Jack or a Mexican blend because it melts well and complements the enchilada sauce.
How do I keep the crust from getting soggy?
I use a light layer of sauce and parbake the crust when possible to keep it crisp.
Can I make this pizza without chicken?
Yes, I simply leave out the chicken and add more beans, corn, and vegetables for a hearty vegetarian version.
Conclusion
This Chicken Enchilada Pizza is one of my favorite ways to bring bold Tex-Mex flavors to pizza night. I love how fast it comes together, how easy it is to customize, and how satisfying every slice feels. It’s a recipe I keep coming back to whenever I want something comforting, flavorful, and a little unexpected.
This Chicken Enchilada Pizza brings together spicy Tex-Mex flavors and cheesy pizza comfort in one easy, craveable dish. Using enchilada sauce instead of traditional pizza sauce and topped with seasoned chicken, black beans, cheese, and jalapeños, it’s a quick dinner that delivers bold flavor in every bite.
Ingredients
1 ball pizza dough or 1 pre-baked pizza crust
3/4 cup red enchilada sauce, divided
1 1/2 cups cooked shredded chicken
1 1/2 cups shredded cheddar or Mexican blend cheese
1/2 cup black beans, drained and rinsed (optional)
1/4 cup red onion, thinly sliced
1/4 cup corn kernels (optional)
1/4 cup sliced jalapeños (optional)
2 tablespoons chopped fresh cilantro, for garnish
Lime wedges, for serving
Instructions
Preheat oven to 450°F (232°C). Roll out the pizza dough and place on a baking sheet or pizza stone. For a crispier crust, parbake for 5 minutes.
Mix shredded chicken with 1/2 cup enchilada sauce.
Spread the remaining 1/4 cup enchilada sauce over the pizza crust.
Top with shredded cheese, then add the sauced chicken, black beans, red onion, corn, and jalapeños.
Bake for 10–14 minutes, until cheese is melted and crust is golden brown.
Garnish with fresh cilantro and a squeeze of lime before serving.
Notes
Use rotisserie chicken to save time.
For a vegetarian version, omit chicken and add extra beans or veggies.
Green enchilada sauce or chipotle sauce can be used for different flavor profiles.
Store leftovers in the fridge for up to 3 days; reheat in oven or skillet for best results.
