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Enchilada Chicken Pizza

 Enchilada Chicken Pizza
“This recipe is always a hit! It's so flavorful without being over-the-top spicy.” You'll love the cheesy surprise inside the crust. Erin Weyant - New Paris, Pennsylvania
6 ServingsPrep: 20 min. Bake: 20 min.


  • 1 loaf (1 pound) frozen bread dough, thawed
  • 4 ounces string cheese
  • 2/3 cup chopped onion
  • 1 tablespoon canola oil
  • 2 cups cubed cooked chicken
  • 1 can (4 ounces) chopped green chilies
  • 2 tablespoons taco seasoning
  • 1/2 cup enchilada sauce
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1 cup (4 ounces) shredded Mexican cheese blend


  • On a lightly floured surface, roll dough into a 15-in. circle.
  • Transfer to a greased 14-in. pizza pan. Cut string cheese in half
  • lengthwise; place around edge of pan. Fold excess dough over string
  • cheese; pinch to seal. Prick dough thoroughly with a fork. Bake at
  • 350° for 5 minutes.
  • Meanwhile, in a large skillet, saute onion in oil for 3-4 minutes or
  • until tender. Add the chicken, green chilies and taco seasoning;
  • cook 2-3 minutes longer or until heated through.
  • Spread enchilada sauce over crust. Sprinkle with mozzarella cheese
  • and chicken mixture; top with Mexican cheese. Bake 18-20 minutes
  • longer or until cheese is melted and crust is golden brown. Yield: 6
  • servings.

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Enchilada Chicken Pizza (continued)

Nutritional Facts: 1 slice equals 519 calories, 22 g fat (10 g saturated fat), 82 mg cholesterol, 1,309 mg sodium, 44 g carbohydrate, 4 g fiber, 35 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.