Chicken Enchilada Pizza
Make a homemade Chicken Enchilada Pizza in under 30 minutes. A quick and simple weeknight dinner that combines two comfort food classics!
Turn a Mexican food classic into a savory, cheesy pizza with Chicken Enchilada Pizza. It’s a quick and flavorful recipe that brings together the comfort of a golden, crispy pizza crust with the bold, zesty flavors of enchiladas. Layered with creamy mild enchilada sauce, tender grilled chicken, melted cheese, juicy tomatoes, and fresh cilantro, this easy weeknight meal comes together in under 30 minutes but tastes like something from your favorite local pizza parlor.
CHICKEN ENCHILADA PIZZA
I love using Pillsbury pizza dough on busy nights when I need something fast, easy, and guaranteed to please the whole family. As a busy mom, it’s one of my go-to shortcuts for effortless weeknight dinners. Plus, it’s fun enough that my kids can help by making their own personal pizzas! Pizza night is always a favorite in our house, and this restaurant-style Chicken Enchilada Pizza has quickly become a must-make for anyone who loves the bold flavors of enchiladas paired with the cheesy comfort of pizza. Two comfort food classics in one dish, this is one dinner that disappears fast!
Find my expert tips on how to make a homemade chicken enchilada pizza from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Easy Chicken Enchilada Pizza Recipe:
- Quick & Simple: Ready in under 30 minutes using simple ingredients like refrigerated pizza dough.
- 2 Comfort Food Classics Combined: Blends the bold, zesty flavors of chicken enchiladas with the cheesy goodness of pizza.
- Customizable: Build your own pizza by adding jalapeños, black beans, corn, extra cheese, and more to suit your cravings.
- Family-Friendly & Kid-Approved: Mild, cheesy, and satisfying, this pizza is an easy hit for both kids and adults; even for the most picky easters.
Ingredients
- 1 can (13.8 ounces) Pillsbury refrigerated classic pizza crust
- 1/2 cup mild enchilada sauce
- 2 cups shredded Monterey Jack cheese
- 1 cup grilled chicken, sliced in thin strips
- 1 medium tomato, diced
- 1/4 cup freshly chopped cilantro
Instructions
Preheat oven to 400°F. Grease a 12-inch pizza pan with non-stick spray.
Unroll dough onto the pizza pan. Press out the pizza dough evenly to the edge of the pan.
Bake the crust for 8 minutes. Remove from oven.
Spread enchilada sauce all over the crust. Top evenly with cheese, chicken and tomatoes.
Bake another 8 to 10 minutes or until cheese is all melted. Carefully remove from oven and top pizza with chopped cilantro. Let stand 5 to 10 minutes before slicing and serving. Enjoy!
Servings
Serves 6.
Storage and Reheating
Store leftover chicken enchilada pizza in an airtight container or wrap tightly in foil and refrigerate for up to 3-4 days. To freeze, allow the pizza to cool completely, then wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container for up to 2 months. When ready to eat, reheat directly from frozen in a 375°F oven for 10-15 minutes, or until heated through and the cheese is melted and bubbly.
To reheat, warm slices in a 350°F oven for 8-10 minutes or in an air fryer for a few minutes until the crust is crisp and the cheese is melted again. You can also reheat in the microwave for 30-60 seconds, but the crust will be softer.
Holly’s Tips for The Best Chicken Enchilada Pizza:
- Use Warm or Pre-Cooked Chicken: Use fully cooked, seasoned chicken (like grilled or rotisserie) so it stays juicy and flavorful without drying out in the oven.
- Pre-Bake The Pizza Crust: Bake the pizza dough for a few minutes before adding toppings to ensure a crisp and sturdy base.
- Don’t Overload The Enchilada Sauce: A thin, even layer of enchilada sauce is all you need; too much can make the crust soggy.
- Adjust Spice Levels As Needed: Use mild enchilada sauce for a family-friendly version or medium/hot sauce for extra heat.
- Distribute Toppings Evenly: Spread chicken, cheese, and tomatoes evenly so every slice has the perfect bite of flavor.
- Keep An Eye On Baking Time: Bake just until the cheese is melted and bubbly to avoid overcooking the crust.
- Allow Pizza To Cool Completely: Allow the pizza to sit for 5-10 minutes so the cheese sets and slices come out clean and neat.
Frequently Asked Questions:
You can prep the ingredients ahead of time, but it’s best to assemble and bake the pizza right before serving for the crispiest crust and best texture.
Yes! Rotisserie chicken is a great time-saving option. Just shred or slice it before adding it to the pizza so it heats evenly in the oven and stays tender and juicy.
Mild enchilada sauce is ideal, but you can also use medium or hot sauce if you prefer a spicier kick. Red or green enchilada sauce both work well, too.
Absolutely. Monterey Jack melts beautifully, but mozzarella, cheddar, or a Mexican cheese blend also works great and will still give you a gooey, cheesy finish.
Pre-baking the crust for a few minutes before adding toppings is key. Also, avoid overloading the pizza with enchilada sauce or watery toppings like fresh tomatoes.
To make Chicken Enchilada Pizza vegan, simply replace the refrigerated pizza dough with a vegan-friendly crust, swap the chicken for plant-based alternatives like seasoned tofu, tempeh, or a meatless chicken substitute, and use a dairy-free shredded cheese that melts well. Choose a vegan enchilada sauce, as some brands may contain animal-derived ingredients, and finish the pizza with fresh cilantro and your favorite plant-based toppings.
To make Chicken Enchilada Pizza gluten-free, use a gluten-free pizza crust and double-check that your enchilada sauce and other ingredients are certified gluten-free.
Similar Recipes
Craving something similar? Try my Chicken Taco Pizza.
Wanting something different? Make my Hawaiian BBQ Chicken Pizza.
Looking for more pizza recipes? Make these highly-rated recipes next: Southwest Chicken Pizza, Sheet Pan Chicken Alfredo Pizza, and BBQ Chicken French Bread Pizza.
Have you made this Chicken Enchilada Pizza recipe?❤️
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ChickenEnchiladaPizza #LifeInTheLofthouse
Chicken Enchilada Pizza
Ingredients
- 1 can (13.8 ounces) Pillsbury refrigerated classic pizza crust
- 1/2 cup mild enchilada sauce
- 2 cups shredded Monterey Jack cheese
- 1 cup grilled chicken, sliced in thin strips
- 1 medium tomato, diced
- 1/4 cup freshly chopped cilantro
Instructions
- Preheat oven to 400°F. Grease 12-inch pizza pan with non-stick spray with. Unroll dough onto the pizza pan. Press out dough evenly to edge of pan.Bake the crust for 8 minutes. Remove from oven.
- Spread enchilada sauce all over the crust. Top evenly with cheese, chicken and tomatoes.Bake another 8 to 10 minutes or until cheese is all melted. Carefully remove from oven and top pizza with chopped cilantro. Let stand 5 to 10 minutes before slicing and serving. Enjoy!
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What an awesome idea and the perfect, weeknight family dinner! My boys would love this.