This Chicken Enchilada Pizza brings together two all-time favorites: the cozy, saucy flavors of enchiladas and the crisp, cheesy comfort of a homemade pizza. It’s built on a tender, easy-to-handle pizza dough, slathered with a smoky, spiced enchilada-style sauce, and topped with shredded chicken, melty cheeses, and bright finishes like fresh cilantro and jalapeños. The result is a crowd-pleasing, weeknight-friendly meal that’s part pizza, part Tex-Mex dream.

Why you’ll love this recipe

Bold enchilada flavors in pizza form—saucy, cheesy, and satisfying.
Simple dough you can make ahead or shortcut with store-bought if you prefer.
Customizable toppings: add extra heat or swap cheeses as you like.
One-pan baking, big payoff—perfect for families or casual entertaining.

Ingredients

Yield: one 12–14 inch pizza

Pizza Dough
- 2 1/2 cups bread flour
- 1 cup warm water
- 1 package active dry yeast
- 2 tablespoons olive oil
- 1 teaspoon white sugar
- 1 teaspoon salt
Enchilada Sauce
- 1 cups chicken or vegetable stock or water
- 2 Tbsp. all-purpose or gluten-free flour
- 2 Tbsp. chili powder
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. cumin
- 1/4 tsp. oregano
- 1/4 tsp. pepper
Toppings
- Jalapeños (to taste)
- 1/4 cup diced onions
- 1 cup mozzarella cheese, shredded
- 1/2 cup pepper jack cheese, shredded (optional)
- 1/2 cup grape tomatoes, sliced (optional)
- 1/4 cup black olives
- 2 tablespoons fresh cilantro, chopped
- 1 cup rotisserie or shredded chicken

Make ahead notes

You can prepare the dough the day before and store it in the fridge, lightly oiled and covered, to develop more flavor. The enchilada sauce can be made up to 3 days ahead and reheated gently on the stove. Shred the chicken and chop toppings ahead of time to speed assembly on pizza night.

Equipment

Large mixing bowl
Measuring cups and spoons
Wooden spoon or dough hook
Rolling pin or hands for shaping
Baking sheet or pizza stone
Small saucepan for the sauce
Grater for cheese

Step-by-step directions

Follow these clear steps to make your Chicken Enchilada Pizza, starting with the dough and finishing with a hot, cheesy pie straight from the oven. The order follows the ingredient list and keeps amounts exactly as listed.

1. Proof the yeast and mix the dough

Pour 1 cup warm water into a large mixing bowl. Sprinkle 1 package active dry yeast and 1 teaspoon white sugar over the water. Let this sit for about 5–10 minutes until it becomes frothy—this confirms the yeast is active.
Once frothy, add 2 1/2 cups bread flour, 2 tablespoons olive oil, and 1 teaspoon salt to the bowl.
Stir with a wooden spoon or mix with a dough hook until the ingredients come together into a shaggy dough.

2. Knead and rest the dough

Turn the dough out onto a lightly floured surface and knead for about 6–8 minutes until it becomes smooth and elastic. If using a stand mixer, knead on medium speed about 5 minutes. Add a dusting of flour only if the dough is excessively sticky.
Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat the surface with oil. Cover the bowl with a clean kitchen towel or plastic wrap.
Let the dough rise in a warm, draft-free place for about 1 hour, or until it has roughly doubled in size.

3. Prepare the enchilada sauce

In a small saucepan, whisk together 2 Tbsp. all-purpose or gluten-free flour and 2 Tbsp. chili powder until evenly combined.
Gradually add 1 cups chicken or vegetable stock or water while whisking to prevent lumps. Stir in 1/2 tsp. garlic powder, 1/2 tsp. salt, 1/4 tsp. cumin, 1/4 tsp. oregano, and 1/4 tsp. pepper.
Place the saucepan over medium heat. Bring the mixture to a gentle simmer, whisking continuously, until it thickens slightly into a saucy consistency—about 3–5 minutes. Remove from heat and set aside to cool slightly.

4. Preheat and shape the crust

Position an oven rack in the center and preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven while it preheats.
Punch the risen dough down to release air and turn it out onto a lightly floured surface. Using your hands or a rolling pin, press and stretch the dough into a 12–14 inch round, keeping a slightly thicker edge for the crust.
Transfer the shaped dough to a lightly oiled baking sheet or a well-floured pizza peel if using a stone.

5. Assemble the pizza

Spoon an even layer of the prepared enchilada sauce over the pizza crust, spreading it to within about 1/2 inch of the edge. Use enough sauce so the pizza is flavorful but not soggy.
Evenly distribute 1 cup rotisserie or shredded chicken over the sauce.
Scatter 1/4 cup diced onions and 1/4 cup black olives across the top.
Add optional sliced grape tomatoes (1/2 cup) if using, and jalapeños to taste for heat.
Sprinkle 1 cup mozzarella cheese, shredded, across the pizza, then top with 1/2 cup pepper jack cheese, shredded, if you like extra spice and tang.

6. Bake the pizza

Place the assembled pizza on the preheated pizza stone or on the center rack of the oven.
Bake at 475°F (245°C) for 10–14 minutes, or until the crust is golden and the cheese is melted and bubbling. Cooking time may vary slightly depending on oven and stone; keep an eye on the edges so they don’t over-brown.
Remove the pizza from the oven and let it rest for 2–3 minutes before finishing.

7. Finish and serve

Sprinkle 2 tablespoons fresh cilantro, chopped, over the hot pizza for a burst of fresh flavor.
Slice into wedges and serve immediately, offering extra jalapeños or a squeeze of lime on the side if desired.

Troubleshooting tips

If your dough is sticky: add a tablespoon of flour at a time while kneading until it is manageable; avoid adding too much, or the crust will be dense.
If the sauce is too thin: simmer a minute or two longer to reduce and thicken, whisking constantly to avoid lumps.
For a crisper crust: preheat a pizza stone and slide the pizza directly onto it; baking directly on a hot surface encourages a nicely blistered bottom.

Variations and swaps

Make it vegetarian: swap the chicken for a can of drained black beans or pan-roasted mushrooms.
Make it smokier: add a teaspoon of smoked paprika to the enchilada sauce.
Cheese-free option: omit the cheeses and top with extra roasted vegetables and avocado slices after baking.

Storage and reheating

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet in a 375°F (190°C) oven for 8–10 minutes or until warmed through and the crust has crisped up. You can also reheat in a skillet over medium heat with a lid to melt the cheese while keeping the crust crisp.

Make it your own

This Chicken Enchilada Pizza is a fantastic canvas—play with toppings, swap cheeses, or add a drizzle of plain yogurt or a sprinkle of lime zest at the end for bright contrast. The spiced enchilada-style sauce is the glue that holds everything together, so don’t be afraid to taste and tweak the heat level to match your family’s preferences.

Enjoy a slice of cheesy, saucy comfort with this crossover favorite. It’s pizza night with a south-of-the-border twist—simple to make and impossible not to love.