Chicken Enchilada Pizza
ShareYour favorite enchiladas, in pizza form! Homemade crust, topped off with freshly made enchilada sauce, seasoned shredded chicken and more!
I’m pretty obsessed with pizza, in case you hadn’t noticed. We love having a weekly pizza night. Sometimes we’ll cheat and get take-out, mostly because we get mozzarella sticks too and those always hit the spot. But usually it’s homemade pizza of one variety or another.
We’ve done everything from buffalo chicken, bacon and barbecue chicken to cajun, even bacon-basil pesto chicken pizza and many many more! They’re all equally amazing in their own ways. But, there’s always room for a new variety, which is where this one came in.
Cinco de Mayo needed a festive pizza. Sure, I already shared a taco pizza, but this one kicks it up another notch. Homemade enchilada sauce, seasoned shredded chicken, three types of cheese and all kinds of fixings. Seriously, it’s so good that you’ll not only have a hard time sharing, but have a hard time leaving any for leftovers! And we all know how amazing leftovers are, especially when it comes to pizza. Cold or hot, leftover pizza is amazing.
You can certainly cheat and use store bought enchilada sauce, but I wouldn’t recommend it. This homemade variety is so easy and flavorful! Plus, none of those funky preservatives. As with any seasoned chicken dish, you’ll definitely be tasting the chicken as you go. So flavorful and truthfully, I love it warm or cold, straight from the fridge. If you have any leftovers, it’s a great addition to salads or tacos!
Basically what it comes down to, you need to make this pizza. Your life is empty without this pizza. Cinco de Mayo and pizza nights will forever be changed with this homemade chicken enchilada pizza! So, be sure to add it to your dinner plans!
Chicken Enchilada Pizza
Ingredients
Pizza dough:
- 1 C warm water
- 1 1/4 tsp active dry yeast
- 1/2 tsp granulated sugar
- 1 tsp salt
- 2 1/2 C all purpose flour
For the chicken:
- 2 chicken breast
- 1 1/2-2 C chicken broth
- 1 tsp chili powder
- 1/2 tsp cayenne pepper
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 tsp salt
Enchilada sauce:
- 1 C chicken broth
- 2 Tbsp flour
- 1/4 tsp oregano
- 1/4 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground black pepper
- 3/4 tsp salt
- 1/4 tsp cayenne pepper
- 1 Tbsp chili powder
Pizza toppings:
- 1/2 C yellow onion diced
- Jalapeños
- Parmesan cheese
- 1/2 C whole milk mozzarella shredded
- 1/2 C Monterey Jack cheese shredded
- Cherry tomatoes
- Ground black pepper
- Fresh cilantro
Instructions
- In a small measuring cup, heat water to 115°F. Dissolve yeast and sugar in water, allow yeast to proof. Add flour and salt to the bowl of a stand mixer with dough hook attached. With mixer running on low, slowly add yeast mixture. If needed, add 1-2Tbsp olive oil to dough. Shape into a smooth ball and transfer to a lightly greased large bowl. Cover and allow to rise in a warm location until doubled in size, roughly one hour.
- In a small saucepan over medium heat, combine trimmed chicken breasts with seasonings and enough chicken broth, to cover meat. Cook, flipping after 10 minutes and shredding when meat is no longer pink. Return shredded chicken to liquid, reducing heat to medium-low, cooking off liquid. Transfer chicken to a small bowl.
- Whisk together 1C chicken broth and 2 Tbsp flour, add to a small saucepan with other sauce ingredients. Stir to combine. Cook over medium-low heat until mixture has reduced to roughly 1/2C. Stir occasionally. Transfer enchilada sauce to a small bowl, pressing plastic wrap to the surface to prevent a skin from forming. Set aside.
- Preheat oven to 425°F. Lightly grease 1 or 2 baking sheets, depending on if you are making one large or two small pizzas. Prepare pizza toppings by dicing onions, shredding cheese and slicing tomatoes.
- If making two pizzas, divide dough in half. Shape dough into desired size on prepared pan. Spread enchilada sauce over dough. Arrange onions, jalapeños and shredded seasoned chicken over sauce. Sprinkle with Parmesan cheese, Monterey jack cheese and mozzarella. Add chopped tomatoes and a sprinkle of ground black pepper.
- Bake for 15-20 minutes or until desired crispness is reached. Top off with fresh cilantro, slice and serve.
- Chill leftovers, reheating at 425°F for 6-8 minutes.
Notes
More recipes to try:
Slow cooker chicken tortilla soup
Taco pizza
Slow cooker Mexican chicken chili
Puffy chicken tacos
Slow cooker spicy white chicken chili
Carnitas pizza
White chicken enchiladas
Slow cooker chicken enchilada soup
Taco mac and cheese
We skipped pizza night this week and I am totally feeling it. This one looks amazing. Perfect for Cinco de Mayo.
You definitely need to catch up and do pizza night tomorrow then ;)
You make the best pizzas! This one might be my favorite yet with that homemade enchilada sauce!
Thanks Meghan!! :)
This is, like, genius. I have been craving pizza and mexican food. This is the perfect solution! Pinned!
Thanks Dorothy! :)
4 of my favorite things! Pizza, chicken, enchiladas, and homemade pizza dough. This looks so incredibly good and a must this summer. Love it, thanks!
Thanks Matt! It’s definitely a must make! :)
This pizza looks just amazing!
This looks amazing Rachel! Pinned and on the menu!
Thanks Aimee! :)
What a great way to combine 2 things I love – pizza and Mexican food!
Thanks Lauren! :)
This is SO my kind of pizza. People think I am weird for liking chicken on pizza but I have always ordered chicken as a topping and its so good! My go-to is BBQ chicken pizza but I know I will love this. Adding to my “to make asap” list!!
Chicken on pizza is amaaaaazing, especially seasoned in one way or another. And yes bbq chicken is way up there on my list too :)
I love combo meals like this Rach, they’re always a crowd pleaser!! pinning :)
Thanks Christine! :)
Love this idea for pizza. So creative to turn chicken enchiladas into pizza form! I need to plan better next year and get on the Cinco de Mayo train ;)
I love the idea of these chicken enchilada pizzas! I wish my family would eat something other than the plain cheese or pepperoni pizzas because I would so make this for them! I guess I will need to make a personal pizza just for me! :)
Yes, at the very least, a personal pizza is a must! :)
This pizza rocks, Rachel! I love seeing your creative pizza recipes every week. Pinned.
Thanks Jennie :)
oh my goodness! love this pizza. . I’m a pizza fanatic too! and I totally pinned the buffalo pizza too. . too much deliciousness going on here! love it!
I made this tonight and it was fantastic! What a fun way to change up pizza night. I love the cheese blend, and although the enchilada sauce wasn’t what we were expecting at first (my husband said it lacked tanginess), by the fourth piece we decided we liked it. ;-) I’m so excited to have a recipe to make it myself now. The spice level was perfect-hot but not overpowering.
I look forward to trying some of your other recipes!
So glad you enjoyed the pizza! :)
Love this recipe! Have made it several times and it gets better every time. Had to reduce the cayenne pepper as it was too spicy for us. I made a big batch of the chicken and put some in the freezer. Combine with store bought bread dough and a jar of enchilada sauce and this is even doable on a weeknight. Homemade is better, but you have to do what you have to do on a weeknight.
So glad you’ve enjoyed it! Store bought ingredients are always a great idea for a quick weeknight meal!