Chicken Enchilada Pizza: A Flavor-Packed Fusion for Pizza Lovers

There’s something about pizza that always feels like a treat, no matter how many times we enjoy it. Add the bold, smoky flavor of enchiladas, and you’ve got something unforgettable. Chicken Enchilada Pizza is a fun and flavorful twist on two well-loved dishes: the spicy comfort of chicken enchiladas and the cheesy goodness of pizza. This recipe is ideal for beginner cooks looking to impress their family with something different but totally doable. It combines a homemade pizza dough base with juicy seasoned chicken, a rich enchilada sauce, and melty cheese. This is the kind of recipe that turns weeknights into celebrations.

Whether you’re making this for a casual dinner, a Friday pizza night, or a get-together with friends, it delivers big on flavor while staying simple. Plus, it’s a great way to use leftover chicken and pantry spices, making it cost-effective and customizable. No fancy tools or experience needed—just a love for great food and a little kitchen time.

Ingredients and Preparation

Before diving into the steps, here’s a clear list of what you’ll need for each part of the recipe.

For the Pizza Dough:

• 1 cup warm water (around 115°F)
• 1¼ teaspoons active dry yeast
• ½ teaspoon granulated sugar
• 1 teaspoon salt
• 2½ cups all-purpose flour

For the Seasoned Chicken:

• 2 boneless, skinless chicken breasts
• 1½ to 2 cups chicken broth (or water with a bouillon cube)
• 1 teaspoon chili powder
• ½ teaspoon cayenne pepper (adjust to taste)
• ¼ teaspoon ground black pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1 teaspoon salt

For the Homemade Enchilada Sauce:

• 1 cup chicken broth
• 2 tablespoons all-purpose flour
• ¼ teaspoon dried oregano
• ¼ teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground black pepper
• ¾ teaspoon salt
• ¼ teaspoon cayenne pepper
• 1 tablespoon chili powder

For the Pizza Toppings:

• ½ cup diced yellow onion
• ¼ to ½ sliced jalapeños (fresh or pickled, optional for heat)
• ¼ cup grated Parmesan cheese
• ½ cup shredded whole milk mozzarella cheese
• ½ cup shredded Monterey Jack cheese
• Handful of halved cherry tomatoes
• Ground black pepper (to taste)
• Fresh cilantro leaves (for garnish)

Step-by-Step Instructions

Follow these simple steps to make your Chicken Enchilada Pizza from scratch.

1. Make the Pizza Dough:

• In a small bowl, combine warm water, yeast, and sugar.
• Let the mixture sit for 5–10 minutes, until foamy.
• In a large mixing bowl, combine flour and salt.
• Pour the yeast mixture into the flour and stir until a rough dough forms.
• Knead the dough on a floured surface for 6–8 minutes until smooth and elastic.
• Place in a greased bowl, cover with a towel, and let rise in a warm spot for 1 hour or until doubled.

2. Prepare the Seasoned Chicken:

• Place chicken breasts in a saucepan and cover with chicken broth.
• Add chili powder, cayenne, black pepper, garlic powder, onion powder, and salt.
• Bring to a boil, then reduce heat and simmer for 15–20 minutes or until chicken is cooked through.
• Remove the chicken, shred with two forks, and set aside.

3. Make the Enchilada Sauce:

• In a saucepan, whisk together flour and chicken broth over medium heat.
• Stir in oregano, cumin, garlic powder, onion powder, pepper, salt, cayenne, and chili powder.
• Bring to a boil, whisking constantly, and cook until thickened, about 5 minutes.
• Remove from heat and set aside to cool slightly.

4. Preheat the Oven and Shape the Dough:

• Preheat your oven to 425°F (220°C).
• Lightly flour a surface and roll out the risen dough to fit your baking sheet or pizza stone.
• Transfer the dough to a greased baking pan.

5. Assemble the Pizza:

• Spread a thin, even layer of enchilada sauce over the pizza dough, leaving a small border.
• Top with shredded chicken.
• Sprinkle the diced onions, sliced jalapeños, cherry tomatoes, and both kinds of cheese evenly over the chicken.
• Add a light sprinkle of ground black pepper.

6. Bake:

• Place the pizza in the oven and bake for 15–20 minutes, or until the crust is golden and the cheese is bubbly and melted.
• Remove from oven and let rest for 5 minutes.

7. Garnish and Serve:

• Top with freshly chopped cilantro.
• Slice and serve while warm.

Beginner Tips and Notes

• Using Store-Bought Dough: If you’re short on time, you can use store-bought pizza dough instead of making it from scratch.
• Shredded Chicken Shortcut: Use leftover rotisserie chicken or canned shredded chicken to save time.
• Control the Heat: Omit jalapeños or reduce cayenne if you’re cooking for kids or those sensitive to spice.
• Even Cooking: For a crispier crust, bake the pizza on a preheated pizza stone or use a perforated pan.
• Make-Ahead Option: You can make the dough and sauce the day before. Store the dough covered in the fridge, and reheat the sauce gently before using.

Serving Suggestions

This Chicken Enchilada Pizza is a hearty dish on its own, but you can pair it with:

• A crisp green salad with lime vinaigrette
• A bowl of guacamole and tortilla chips
• Corn on the cob or grilled vegetables
• A light bean salad for extra protein

For beverages, iced tea, sparkling lime water, or a mild citrus juice pairs nicely to balance the spice. You can also serve it as an appetizer cut into small squares for parties or game nights.

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Engagement Features

If this pizza has sparked your creativity, we’d love to know how it turned out for you. Did you try a different cheese? Add extra toppings? Here are a few ways to engage with the recipe:

• Leave a comment with your tweaks or questions.
• Share this recipe with friends who love bold flavors.
• Try a taco-inspired variation with beef or extra veggies.
• Bookmark this for your next family pizza night or make-it-yourself meal night.