Your favorite enchiladas, in pizza form! Homemade crust, topped off with freshly made enchilada sauce, seasoned shredded chicken and more!

Homemade chicken enchilada pizza! Recipe from @bakedbyrachel

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.

Homemade chicken enchilada pizza! Recipe from @bakedbyrachel

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!

Homemade chicken enchilada pizza! Recipe from @bakedbyrachel

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Chicken Enchilada Pizza

Prep Time: 1 hour 10 minutes
Cook Time: 20 minutes
Total Time: 1 hour 30 minutes
Yield: 6 plus
Your favorite enchiladas, in pizza form! Homemade crust, topped off with freshly made enchilada sauce, seasoned shredded chicken and more!


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


  • 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.


Recipe serves roughly 6-12, yields 2: 10-inch pizzas.
*Dough can be prepped ahead. If chilled, bring to room temperature prior to shaping.
*Chicken can be made ahead. Chill and cover until ready to use.
An original recipe from Baked by Rachel
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Main Course
Cuisine: American
Keywords: Pizza

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