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
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 428 calories, Fat 25g fat (12g saturated fat), Cholesterol 83mg cholesterol, Sodium 1061mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 1g fiber), Protein 20g protein.
CHICKEN ENCHILADA PIZZA!
This is a recipe I got from hosting a Pampered Chef party last year. After everyone at the party loved it, I knew I had to add it into our rotation at home. Great flavors and can be adjusted for personal preference. Plus very easy. Since I don't have every PC item used, I omitted the product names in the actual recipe.
Provided by PtldGrl
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425.
- Unroll pizza dough onto greased metal 9X13 baking pan or large round pizza pan.
- Gently press and stretch dough to cover pan.
- Bake pan with pizza dough 10-14 minutes, or until golden brown.
- While dough is baking, coarsely chop onion and jalapeno (remove seeds).
- In medium bowl, combine jalapeno, onion, 1/2 of the cheese, chicken, taco sauce and garlic. Mix well. (if a little dry feel free to add more taco sauce).
- Once pizza dough is done, sprinkle other half of cheese over crust, then top with chicken and cheese mixture evenly. If desired sprinkle additional cheese over top of chicken mixture.
- Bake another 5-7 minutes or until cheese is melted and dough is deep golden brown.
- While pizza is baking, slice tomatoes lenghtwise into quarters and chop cilantro. Sprinkle tomatoes and cilantro over finished pizza as desired.
Nutrition Facts : Calories 101, Fat 3.7, SaturatedFat 1, Cholesterol 39.2, Sodium 35.1, Carbohydrate 2, Fiber 0.4, Sugar 0.8, Protein 14.3
CHICKEN ENCHILADA PIZZA
I am pretty traditional when it comes to pizza, but every now and then I get a yen to do something different. This started out as a Pinterest inspiration and kinda morphed out of control. I love a good vase recipe, but help my little soul I just can't leave recipes alone. So, this is what I noodled out with the mentality of...
Provided by Brandi Kirkpatrick
Categories Pizza
Time 1h40m
Number Of Ingredients 30
Steps:
- 1. In a small measuring cup, heat water to 115°F. Dissolve yeast and sugar in water, allow yeast to proof. Add flour and salt to the bowl of a stand mixer with dough hook attached. With mixer running on low, slowly add yeast mixture. If needed, add 1-2Tbsp olive oil to dough. Shape into a smooth ball and transfer to a lightly greased large bowl. Cover and allow to rise in a warm location until doubled in size, roughly one hour.
- 2. In a large skillet, heat chopped chicken. Add fajita seasoning (only 1/2 a package or about 2-3 tablespoons). Simmer for about 5 minutes. Add jalapeño, chilies, and drained beans. Heat through. Set aside.
- 3. Preheat oven to 425 degrees. Reserve 1/3 cup of enchilada sauce in a small bowl. In a small saucepan, heat remaining enchilada sauce to a boil. To the reserved enchilada sauce, whisk in cornstarch. When sauce in pan is boiling slowly add cornstarch sauce, whisking until thick and bubbly. Turn to low, stirring occasionally.
- 4. Lightly grease a round pizza pan. Gently press the proofed dough into the pan. With a fork, poke holes all over the crust ( this is to help prevent bubbles). Bake for 10 minutes in preheated oven. Remove from oven and proceed with toppings.
- 5. Layer green enchilada sauce, 1/2 cup Monterey Jack cheese, carefully scoop chicken mixture over cheese (make a thin layer over all over pizza), generously sprinkle peppers, green onions, and olives over entire pizza. Top with remaining cheese and chopped fresh cilantro.
- 6. Bake for 8-10 more minutes or until the cheese is melted. Remove from oven and let sit 5 minutes. Serve with chopped avocado, lettuce, salsa/taco sauce, and sour cream!
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