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Enchilada Chicken Pizza Recipe

Enchilada Chicken Pizza Recipe

“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
TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD:6 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.

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 Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.