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Chicken Enchilada Pizza

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  • Prep 30 min
  • Total 40 min
  • Ingredients 7
  • Servings 5
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I came up with this dish purely by accident. I had leftover chicken and beans but I didn’t want the typical nacho dish. I was craving green enchiladas so I felt inspired to create this yummy dish. This pizza would probably be equally as delicious with a red sauce, but I thought the salsa verde gave it the perfect touch. Try adding different types of cheese, but remember to finish it with a good layer of queso fresco. Will you try it?
by Cristina Duffy
Updated May 6, 2021
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Ingredients

  • 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
  • 3/4 cups salsa verde
  • 1 chicken breast, cooked and shredded
  • 1 cup black beans, cooked
  • 2 cups queso fresco, grated
  • 1/2 cup tomatoes, cut into wedges
  • Cilantro, to taste

Directions

  •  
    1
    Preheat oven to 425° F.
  •  
    2
    Unroll pizza dough over baking tray sprinkled with flour.
  •  
    3
    Cover with salsa verde, chicken, black beans and grated cheese.
  •  
    4
    Bake pizza for 15 minutes or until the cheese is melted.
  •  
    5
    Remove from oven, top with tomato wedges and cilantro.
  •  
    6
    Serve immediately.

Expert Tips

  • tip 1
    For a little bit of heat, add a touch of chile peppers.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • I came up with this dish purely by accident. I had leftover chicken and beans but I didn’t want the typical nacho dish. I was craving green enchiladas so I felt inspired to create this yummy dish. This pizza would probably be equally as delicious with a red sauce, but I thought the salsa verde gave it the perfect touch. Try adding different types of cheese, but remember to finish it with a good layer of queso fresco. Will you try it?
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