Chicken Enchilada Pizza

This enchilada pizza is PACKED with seasoned chicken and loads of enchilada flavors. The pizza is a bit heavier than a traditional pizza because I really loaded it up with chicken and cheese, so you'll probably need to enjoy this one with a fork. To eat like a traditional pizza, make double the crust and split the toppings between two pizzas.

Course Chicken

Cuisine Mexican

Keyword chicken enchilada pizza

Prep Time 20

Cook Time 25

Total Time 45

Servings 12 inch pizza

Calories 332kcal

Author Karly Campbell

Equipment

Ingredients

For the crust:

2 cups shredded mozzarella
2 tablespoons cream cheese
1 large egg
¾ cup almond flour

For assembling:

1 tablespoon avocado oil
1/2 yellow onion diced
4 ounces diced green chiles
2 cloves garlic minced
1 ½ cups cooked, shredded chicken
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
½ teaspoon salt
1 cup enchilada sauce store bought or homemade
1 cup shredded cheddar
1 cup shredded monterey jack

For topping:

1 avocado thinly sliced
Mexican crema or sour cream
2 tablespoons chopped cilantro

Instructions

Preheat oven to 425 degrees.
Add mozzarella and cream cheese to a microwave-safe bowl and microwave for 1 minute. Stir to combine and return to microwave until cheese has melted, about 30 more seconds.
Stir in the almond flour and egg to combine.
Place the dough on a large sheet of parchment paper. Top with a second sheet of parchment.
Roll the dough out into a 12-inch diameter circle.
Remove the top piece of parchment and transfer the bottom sheet with the dough on it to a pizza pan. Trim paper to fit the pan.
Bake for 10 minutes or until crust is lightly golden.
For an extra sturdy crust that holds up well, carefully flip the crust over and bake for 3 more minutes.
While the crust is baking, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring often, for 5 minutes.
Add the chiles and garlic and cook for 1 minute more.
Add the chicken, spices, and ½ cup of enchilada sauce to the skillet and stir well to coat. Remove from heat.
When pizza crust has finished baking, spread the crust with the remaining ½ cup of enchilada sauce. Sprinkle with half of the cheese.
Add the chicken mixture to the crust and sprinkle with the remaining cheese.
Bake for 10 minutes or until crust is golden brown around the edges.
Remove from the oven and top with avocado slices, cilantro, and a drizzle of crema or sour cream.
Let set 5 minutes before slicing into 8 pieces and serving.

Video

Notes

You may substitute any oil you like for the avocado oil.

My homemade enchilada sauce (linked in the ingredients list) will produce a thicker sauce than what you'd find in a can. We love the thickness for this pizza, but you can also thin it a bit more with chicken broth, if desired.

Nutrition