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Enchilada Pizza
  • Prep 20 min
  • Total 40 min
  • Servings 6

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

Ingredients

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

Steps

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  • 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.

Expert Tips

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

Nutrition Information

No nutrition information available for this recipe

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