Enchilada Chicken Pizza Recipe

4 5 6
Enchilada Chicken Pizza Recipe
Enchilada Chicken Pizza Recipe photo by Taste of Home
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Enchilada Chicken Pizza Recipe

Read Reviews
4 5 6
Publisher Photo
“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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 1 loaf (1 pound) frozen bread dough, thawed
  • 4 ounces string cheese
  • 2/3 cup chopped onion
  • 1 tablespoon vegetable 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

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.
Originally published as Enchilada Chicken Pizza in Simple & Delicious November/December 2008, p66

Nutritional Facts

1 slice: 519 calories, 22g fat (10g saturated fat), 82mg cholesterol, 1309mg sodium, 44g carbohydrate (5g sugars, 4g fiber), 35g protein.

  • 1 loaf (1 pound) frozen bread dough, thawed
  • 4 ounces string cheese
  • 2/3 cup chopped onion
  • 1 tablespoon vegetable 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
  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. 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.
Originally published as Enchilada Chicken Pizza in Simple & Delicious November/December 2008, p66

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Reviews forEnchilada Chicken Pizza

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MY REVIEW
lmmanda User ID: 1101093 66432
Reviewed Jul. 19, 2014

"We really liked this recipe. I think the crust would be good with other toppings, too."

MY REVIEW
cherstad User ID: 2390261 160954
Reviewed Oct. 22, 2011

"Very tasty and easy to make! My family loved the cheese-stuffed crust. However, the amount of taco seasoning called for in the recipe was too overpowering....next time I will cut the amount in half. I followed the recipe as written, but substituted light string cheese and reduced fat shredded cheeses with good results!"

MY REVIEW
annedailey User ID: 3444318 145381
Reviewed Mar. 22, 2010

"This is one of my husband's favorites...he requests it often! Low-fat cheese can be used to make it a bit healthier."

MY REVIEW
carrie carney User ID: 1551037 115503
Reviewed Dec. 5, 2009

"Very good. A nice change from regular italian style pizza."

MY REVIEW
jessymoka User ID: 3362778 146439
Reviewed Oct. 12, 2008

"I made this dish tonight for my family. It was absolutely delicious! I fed myself and husband and two kids ages 11 and 7, if you have teenagers or a larger family I would definately recommend making TWO of these pizza's. If my kids had larger appetites one would not have been enough to satisfy us all. My husband thought it was a little salty, I on the other hand thought it was perfect.

I would definately make this dinner again or for company."

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