Just like your favorite chicken enchiladas but without the messy rolling, this easy Chicken Enchilada Pizza recipe is quick, easy and great for a simple weeknight dinner. Made easy with the help of a rotisserie chicken, this one will be on repeat for years to come.
Disclaimer: This post is sponsored by OXO. All opinions and statements are my own, as always.
Holy cow! Can you believe it’s May!?!? I’m so excited I can hardly stand it. We didn’t even have a brutal winter this year but I’m more excited than ever to get the summer started. Our pool is almost done and I’m envisioning all the summer parties I’m going to have…which is where that will, most likely, end. The envisioning part. Because the fact of the matter is…I will probably be having a party of 1, floating around on my rose gold swan with a drink in hand. Less mess and way quieter. Right? And we can start the party this week with a small Cinco de Mayo shindig without the floating in the pool part since the only thing in there right now is a bunch of sticks and twigs.
And since my Cinco de Mayo party will be small…party of 3 or 4 (not sure where Katie plans to be), I’m not really going to be into rolling a bunch of chicken enchiladas. I’m going to want to take the easy way out and make this Easy Chicken Enchilada Pizza recipe…which totally works because not only is it Cinco de Mayo….it’s also PIZZA FRIDAY! And my friends over at OXO hooked me up with the best pizza making tools EVAH!!!
My Chicken Enchilada Pizza is super easy to make. I started by rolling out my homemade pizza dough in the Non-Stick Pro Pizza Pan. This pan is amazing…not only does it feature a textured bottom for even baking, it’s non-stick surface makes clean up a breeze! I made two pizzas in about 20 minutes and they slid right off the pan without anything sticking. Miraculous!
After the dough is all rolled out, I topped it with this enchilada sauce, tomatoes and leftover shredded rotisserie chicken. Then, I shredded some cheese using the OXO Complete Grate & Slice Set. This set includes coarse and medium grating and straight and julienne slicing surfaces. Each can be used over bowls or plates or placed on top of the lid, which doubles as a container for collecting and measuring. And the non-slip feet keep the lid steady while grating or slicing. Sprinkle that cheese on your pizza and pop it in the oven.
After about 15 minutes, that baby is done! And hardly any mess to clean up….I don’t know about your but when I make enchiladas I usually find sauce stuck in weird places for about a week. No? Just me? Well….let’s just move along then. After your cheese is bubbling and golden, remove from the oven and slice using the OXO 4″ Pizza Wheel. It’s slices cleanly and evenly….even through thick crusts and the slick surface prevents cheese from sticking. AND it’s safe for non-stick surfaces!! So…..who’s ready for Cinco de Mayo/Pizza Friday??? I know, I am. I already have a margarita in hand!
Easy Chicken Enchilada Pizza Recipe
- 1 Pizza Dough
- 1/4 cup Enchilada Sauce
- 1 cup grated cheddar cheese
- 1/2 cup grated Oaxaca cheese (or mozzarella)
- 1 1/2 cups shredded cooked chicken
- 10 grape tomatoes, sliced in half
- 1/4 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1/2 avocado, diced
- Preheat oven to 425 degrees.
- Roll the pizza dough to a diameter of approximately 12-14 inches.
- Spread the enchilada sauce over the surface of the dough, then sprinkle with the cheeses.
- Top the cheese with the chicken and tomatoes.
- Bake for 15 minutes or until the cheese is bubbling and the crust is golden.
- Drizzle the pizza with the sour cream. Top with cilantro and avocado. Slice and serve immediately.