Mark this day down in history…

Chicken Enchilada Pizza I

… as the first time I worked with a jalapeño and didn’t immediately and stupidly shove my fingers in my eyeballs. Well, okay – not THIS day, as in today. As in Monday. But the day that I made this pizza. Maybe I’m slowly learning? Yes. Let’s hope.

Chicken Enchilada Pizza I

I went back and forth on whether I was making a taco or an enchilada pizza. I was first settled on taco, but then once I added some enchilada sauce I decided it had to be the latter by default ingredients. But then the whole lettuce and tomatoes on top thing? Seemed too taco-ish. But then (again) once I took a bite, it’s fate was sealed: enchilada. Tastes like a big, fat chicken enchilada. Even sort of looks like an enchilada in one of those pics down below.

Enchilada pizza it was.

Was that too much information? Probs.

Chicken Enchilada Pizza I

As much as I’ve disgraced nearly every traditional dish known to man with mexican and tex-mex flavors, I had yet to truly dabble in mexican pizzas. The reason being that in elementary school I’m pretty sure there was mexican pizza on the lunch menu and it was so wretched that it scarred me for life. I don’t even remember what it was exactly – definitely not a pizza crust? – but it just had some spices and grease that turned the whole thing orange and maybe cheese. And that was IT. oomph. I hope we’ve come a long way since then.

Oh wait, don’t worry. We probably have considering that was TWENTY YEARS AGO. What? I want to cry. How is that possible? I hate being able to say that I was doing anything twenty years ago besides being 1. a mere blip on the radar or 2. in the womb. Will I ever get over this? I mean, I still paint my nails like a ten year old so I don’t have that much hope.

Chicken Enchilada Pizza I

Pretty much the only thing I do now that I didn’t do twenty years ago is cook semi-interesting meals all by myself. It’s one of my only adult-qualifying characteristics.

Side note: look at how sort of boring (because that makes sense…) this pizza is below without all the fun stuff that goes on after baking. Moral of the story: lots of trashy toppings MAKE meals.

Chicken Enchilada Pizza I

We wolfed down (is that still a verb or am I way too stuck in the 90s?) this pizza like there was no tomorrow. That says a lot for my husband, since he only likes his pizza, and I quote, “regular.” As in, not piled with a bunch of weird toppings. As in, nothing else other than sauce, cheese and pepperoni. Sometimes sausage.  Sometimes bacon!

That makes me happy.

Chicken Enchilada Pizza I

But as always, my stance on untraditional pizza is this: it’s an awesome way to switch up your weekly menu, but if you want pizza, sometimes you just need to get “regular” pizza. In this case, that means you should eat pizza twice in one week. Regular pizza and this pizza. Oh and yes, of course you can use a store-bought crust or an easier crust or a whatever-the-heck crust. I love making your life easier.


Chicken Enchilada Pizza I


Chicken Enchilada Pizza

Yield: makes 1 pizza

Prep Time: 2 hours (includes letting dough rise)

Cook Time: 30 minutes


1 1/8 cups warm water
3 teaspoons active dry yeast
1 tablespoon honey
1 tablespoon olive oil
3 cups all-purpose flour
1 teaspoon salt

2 boneless, skinless chicken breasts, cooked and shredded
1 tablespoon olive oil
1/2 red onion, diced
1/2 red pepper, diced
1/2 green pepper, diced
1/2 jalapeño, seeded and diced
2 garlic cloves, minced
1 (4 ounce) can of diced green chiles
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
1 cup of enchilada sauce (I use store bought! oh yes I do)
6 ounces sharp cheddar cheese, freshly grated
6 ounces monterey jack cheese, freshly grated
1 cup of grape tomatoes, quarted
1 cup of shredded lettuce
1 avocado, thinly sliced
sour cream or greek yogurt for topping


In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but it still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.

After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas - this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza peel. Place the towel back over the dough and let sit in the warm place for 10 minutes.

Preheat oven to 375 degrees. (I actually used a pizza stone and heated my oven to 450 degrees, and baked for 15 minutes. If you're just using a baking sheet, follow the directions below for baking and set to 375 degrees.)

Heat a large skillet over medium-low heat and add olive oil. Add in onions, garlic and peppers with a pinch of salt and stir well. Cook until soft, about 5 minutes. Toss in shredded chicken with green chiles, cumin, paprika and chili powder. Stir to coat well and cook for another 5 minutes. Turn off heat.

Spread a a thin layer - about 1/2 cup - of enchilada sauce all over the pizza dough. Cover in a small sprinkle of cheese, then top with the chicken and pepper mixture. Add remaining cheese on top evenly. Place in the oven and bake for 25-30 minutes, until cheese and crust is golden and bubbly. Remove and let cool for 5-10 minutes, then top with lettuce, tomatoes and avocado. Serve with an extra drizzle of enchilada sauce and sour cream or greek yogurt.

[pizza crust adapted from my garlic bread pizza crust]

Chicken Enchilada Pizza I

I highly suggest the sour cream. Highly.

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96 Responses to “Chicken Enchilada Pizza.”

  1. #
    Leslie — March 25, 2013 @ 10:54 pm

    Yes! Fiestadas! I remember those, and not in a good way. If I recall, they were shaped like a stop sign. P.S. Woof is still a totally functional word. i.e., “Buzz, your girlfriend. Woof!”


  2. #
    Nutmeg Nanny — March 25, 2013 @ 10:56 pm

    Oh my goodness! This is a heavenly combination of ingredients, my mouth is watering right now. I love this.


  3. #
    Kiran @ — March 25, 2013 @ 11:45 pm

    I love everything about this pizza!! And yes, this is enchilada in all intent and purposes ;)


  4. #
    Ross @ TheFaceBaby — March 26, 2013 @ 12:15 am

    A. Holy crap, Mexican pizzas in grade school were SO awful. I wish I knew then what I know now about nutrition (not much, but enough to know to not eat those things) so that I could’ve run around the cafeteria and thrown away everyone’s Mexican pizzas. Especially the kids who drank gallons of ranch on the side to cover up the taste of all that fake meat and borderline cheese. Blechhh.

    B. Kelly used to (still does?) LOVE taco pizza from Pizza Hut. The Pizza Hut closest to our house didn’t deliver taco pizzas, so we had to go to a special Pizza Hut to get Kelly her taco pizza. I never really liked it, but that’s probably because it didn’t look like this. It should have looked more like this.


  5. #
    Lorie — March 26, 2013 @ 7:43 am



  6. #
    Julia of fight off your demons — March 26, 2013 @ 7:44 am

    This looks amazing! Thanks for the awesome recipe!


  7. #
    Kelly — March 26, 2013 @ 8:20 am

    Wow, that looks truly divine! Can’t wait to try this one! (And I definitely eat with my eyes, so I *really* enjoy all your fab food pics.)


  8. #
    Kristi @ Cherry Jasmine — March 26, 2013 @ 8:47 am

    Wow, that looks amazing. Is it ok that I’m craving it for breakfast?


  9. #
    Joshua Hampton (Cooking Classes San Diego) — March 26, 2013 @ 10:28 am

    Wow! This is one beautiful pizza! It seriously made my mouth water. I, too, love playing around with pizza. Sometimes, regular pizza is just… too regular.


  10. #
    Colette from JFF! blog — March 26, 2013 @ 11:42 am

    Cool avocados on top – YUM!


  11. #
    Natalie @ In Natalie's Shoes — March 26, 2013 @ 1:35 pm

    I’m drooling. And I simply adore that there is no mention of cilantro in this recipe. You are a culinary genius.


  12. #
    Meagan @ Scarletta Bakes — March 26, 2013 @ 1:54 pm

    Oh man. Oh man. And oh man some more. This is totally up my alley.

    Just. Can’t. Wait. To. Try.


  13. #
    Katie D. — March 26, 2013 @ 3:04 pm

    YUM! Does anyone know why she doesn’t post a recipe daily anymore?


    • Jessica — March 26th, 2013 @ 3:36 pm

      I still try and post 5 days a week – just not on Tuesdays anymore because more people were interested in Tuesday Things. Usually I’ll post the recipe on Saturday instead!


  14. #
    Moni Meals — March 26, 2013 @ 3:08 pm

    Oh heck yes! this looks great Jessica! Super original too. :)


  15. #
    amy — March 26, 2013 @ 3:46 pm

    Wait so if I’m just putting it in the oven, I don’t need to pre bake it at all before putting toppings on? Making this tonight!!!!


  16. #
    lisag — March 26, 2013 @ 4:00 pm

    Good Lord this looks tasty! Only thing I’m gonna add is cilantro because I already have some I need to use up. YUUUM.


  17. #
    Sheila — March 26, 2013 @ 4:20 pm

    Hey! I wanted to make sure you were able to check this out. It’s like a Food Scavenger Hunt in Northern Michigan, brought to you by Mario Batali! I noticed you vacation around here (I live in Traverse City) and thought I’d pass it along to you for your summer travels. Enjoy! :)


  18. #
    Whitney @ The Newlywed Chefs — March 26, 2013 @ 8:39 pm

    Jessica! You’ve done it again! This recipe is clearly out of control amazing. Can’t wait to try it soon!


  19. #
    angela @ another bite please — March 27, 2013 @ 3:18 pm

    i love all things with Mexican what not a better place than on pizza. love it…and i hear ya on the jalapeno’s why why must we rub our eyes? lol


  20. #
    Samantha @FerraroKitchen — March 27, 2013 @ 5:53 pm

    Mexican + Pizza…how come I never thought of this before? I am too much of a purist! That needs to change!


  21. #
    Mommypage — March 28, 2013 @ 6:47 pm

    Yum! This is a great idea- enchiladas and pizza is a fantastic combo. I love it!


  22. #
    Chantel — April 10, 2013 @ 10:46 am

    O-M-G such a winner! The boyfriend could not stop raving about this one, yum-o!!


  23. #
    Courtney @ Neighborfood — May 1, 2013 @ 9:44 am

    I’m gonna be honest, I totally judge the people who order “regular” pizza when we go out. I just cannot fathom ordering a plain cheese and pepperoni pizza when they have toppings like feta and goat cheese and pears and balsamic and pancetta. I mean, really? You want pepperoni and cheese? Oh well, more fancy ingredients for me.


  24. #
    Des — May 27, 2013 @ 5:59 pm

    I’m not usually a fan of chicken on pizza but I am pretty sure that I would make an exception for this. Looks awesome!


  25. #
    Karenyna — December 11, 2013 @ 7:18 pm

    I accidentally found this recipe yesterday after I had given up on looking for a good/creative dinner recipe for my boyfriend and I… buuuuut, Idk how I ended up on your website haha I liked the idea and went to the store, got the ingredients and made the chicken enchilada pizza…let me tell ya, it was real good, and I’m Mexican, so that says a lot I guess! haha. We both loved it!
    Great recipe Jessica!



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