Save on Pinterest

Creamy Chicken Enchilada Pizza

This is a twist on a family favorite. We wanted the taste of my chicken enchilada recipe, but we wanted it even faster. This kicked-up pizza is the fun creation we came up with. —Crystal Jo Bruns, Iliff, Colorado
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 1 tube (11 ounces) refrigerated thin pizza crust
  • 1 package (8 ounces) cream cheese, softened, cubed
  • 1 cup shredded Mexican cheese blend, divided
  • 2 teaspoons ground cumin
  • 1-1/2 teaspoons garlic powder
  • 1/2 teaspoon salt
  • 2 cups ready-to-use fajita chicken strips, cubed
  • 1/2 cup salsa
  • 1/4 cup green enchilada sauce
  • Optional toppings: Shredded lettuce, chopped tomatoes and sliced ripe olives

Directions

  • Preheat oven to 400°. Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15x10x1-in. baking pan. Bake 5 minutes.
  • Meanwhile, in a small saucepan, combine cream cheese, 1/2 cup cheese, cumin, garlic powder and salt over medium heat; cook and stir for 5 minutes or until blended. Remove from heat. Add chicken; toss to coat.
  • Spread over crust. Drizzle with salsa and enchilada sauce; sprinkle with remaining cheese. Bake until crust is golden and cheese is melted, 8-12 minutes longer. Serve with toppings of your choice.

Test Kitchen tips
  • The super creamy topping on this pizza will prevent the bottom of the crust from crisping up as much as a traditional pizza.
  • Nutrition Facts
    1 piece: 428 calories, 25g fat (12g saturated fat), 83mg cholesterol, 1061mg sodium, 30g carbohydrate (5g sugars, 1g fiber), 20g protein.

    Recommended Video