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Enchilada Pizza

enchilada pizza Entree
Enchilada Pizza
  • Prep 20 min
  • Total 40 min
  • Ingredients 6
  • Servings 6

Double-down on dinner with one easy-to-make dish that combines two family favorites—pizza and enchiladas!

Updated October 6, 2014


  • 1
    can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
  • 1/2
    cup Old El Paso™ mild enchilada sauce (from 10-oz can)
  • 2
    cups shredded Monterey Jack cheese (8 oz)
  • 1
    cup shredded cooked chicken
  • 1
    medium tomato, diced
  • 1/3
    cup chopped fresh cilantro


  • 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
    Bake 8 minutes or until crust is light golden brown.
  • 3
    Remove partially baked crust from oven. Spread enchilada sauce over crust. Top evenly with cheese, chicken and tomatoes.
  • 4
    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.

  • Plan ahead, this recipe uses pre-cooked chicken.
  • Use cooked ground beef instead of chicken for a meatier enchilada pizza.

No nutrition information available for this recipe

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