A fun new twist on pizza with all the flavors of chicken enchiladas piled onto pizza crust.
There are two staples in our household. One is pizza and the other is Mexican food (you can’t be an Arizonan without a love of Mexican food). This pizza is a very happy marriage of the two favorites. Because, why not?
I think we shall call it Mexitalian food. I made that but, it should be a real thing. Obviously using copious amounts of cheese and fabulous sauces. Please excuse me while I go think of more dishes to fuse together..
I like this pizza because you get all the flavors of chicken enchiladas without all the work of filling tortillas. You just mix up the chicken with the sauce, throw it on top of pizza crust with some cheese and bam!
Sometimes we serve this with a little sour cream and top it with sliced avocado, which makes it feel even more enchilada-y. The most important component of this pizza is the enchilada sauce, it’s where all the flavor comes from – so make sure you have a good one!
- ¾ cup enchilada sauce, divided
- Pizza dough
- 2 chicken breasts, cooked and shredded (about 1½ - 2 cups)
- 1 cup shredded Monterey Jack cheese
- ½ cup shredded Colby cheese
- 1 Tbsp cilantro, chopped
- Optional: Sour cream and sliced avocado for serving
- Set a pizza stone on the bottom rack of the oven and preheat the oven to 450°.
- In a medium bowl combine ½ cup of enchilada sauce and shredded chicken. Toss well to coat.
- Stretch the pizza dough to a 12-inch round and transfer to a cornmeal-dusted pizza peel or parchment paper.
- Spread a thin layer of sauce over the pizza dough leaving a half inch border around the edge. Evenly distribute chicken mixture over the pizza dough, sprinkle with Monterey Jack and Colby cheeses.
- Slide the pizza onto the preheated stone and bake for 12-15 minutes, until the bottom is crisp and the cheese is bubbling.
- Let pizza cool for 5 minutes, sprinkle with chopped cilantro. Slice and serve. If desired, top with sour cream and sliced avocado for serving.
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