Description
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.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 slices
- Calories: 430
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
