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Enchilada Pizza

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!
By Holly Lofthouse
Updated October 6, 2014


  • 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust 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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