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

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Get the best of both worlds with this Chicken Enchilada Pizza—where Tex-Mex meets cheesy, crispy pizza perfection! 🍗🍕🌶️ Loaded with tender shredded chicken, enchilada sauce, gooey cheese, and your favorite toppings, every bite delivers bold, spicy flavor on a golden crust. It’s a fun, fusion-style twist that’s perfect for pizza night, game day, or whenever cravings hit. Fast, flavorful, and totally crowd-pleasing—this mashup is a guaranteed hit at the table! 🎉🧀🔥

Ingredients

Scale

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)

Instructions

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.

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.

Find it online: https://inarecipes.com/chicken-enchilada-pizza-a-flavor-packed-fusion-for-pizza-lovers/