Enchilada Pizza

Double-down on dinner with one easy-to-make dish that combines two family favorites—pizza and enchiladas! By Pillsbury Kitchens
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20 Minutes Prep
40 Minutes Total
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6 Servings


Ingredient List
  • Small check mark in a circle icon 1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
  • Small check mark in a circle icon 1/2 cup Old El Paso™ mild enchilada sauce (from 10-oz can)
  • Small check mark in a circle icon 2 cups shredded Monterey Jack cheese (8 oz)
  • Small check mark in a circle icon 1 cup shredded cooked chicken
  • Small check mark in a circle icon 1 medium tomato, diced
  • Small check mark in a circle icon 1/3 cup chopped fresh cilantro
Preparation
  1. Heat oven to 400°F. Grease 12-inch pizza pan with shortening or spray with cooking spray. Unroll dough on pan; press out dough to edge of pan.
  2. Remove partially baked crust from oven. Spread enchilada sauce over crust. Top evenly with cheese, chicken and tomatoes.
  3. Return to oven. Bake 8 minutes longer or until cheese is melted and bubbly. Remove from oven; sprinkle cilantro over top. Let pizza stand 5 minutes to cool slightly before serving.
Expert Tips
  • Plan ahead, this recipe uses pre-cooked chicken.
  • Use cooked ground beef instead of chicken for a meatier enchilada pizza.