Ingredients
Scale
- 1 (12-inch) pre-made pizza crust or dough
- 1.5 cups shredded, cooked chicken breast
- 1 cup red enchilada sauce (mild or medium)
- 2 cups shredded Monterey Jack and Cheddar cheese blend
- 1/2 cup diced white onion
- 1/2 teaspoon chili powder
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream or Mexican crema (for serving)
Instructions
- Step 1: Preheat the oven to 425°F (220°C). Place the pizza crust on a baking sheet or pizza stone.
- Step 2: In a medium bowl, combine the shredded chicken, diced white onion, and chili powder. Add 1/4 cup of the enchilada sauce and toss to coat the chicken mixture evenly.
- Step 3: Spread the remaining 3/4 cup of enchilada sauce over the pizza crust, leaving a small border for the crust. Spoon the seasoned chicken mixture evenly over the sauce layer.
- Step 4: Sprinkle the 2 cups of shredded cheese blend over the chicken and sauce mixture, ensuring full coverage.
- Step 5: Bake for 12 to 15 minutes, or until the crust is golden brown and the cheese is melted, bubbly, and slightly browned around the edges.
- Step 6: Remove the pizza from the oven, garnish immediately with fresh cilantro, and let it rest for 5 minutes before slicing. Serve warm with dollops of sour cream or crema.
Notes
- Store leftover slices tightly wrapped in foil or an airtight container in the refrigerator for up to 3 days.
- For the crispiest crust, reheat individual slices on a baking sheet in a 350°F oven for 8 to 10 minutes until piping hot and the cheese is newly melted.
- Elevate the experience by adding fresh toppings like sliced avocado or pickled jalapeños alongside the required dollop of sour cream.
- Chef’s Tip: For a quicker assembly, use pre-shredded rotisserie chicken and ensure you mix the chili powder well to properly season the meat before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American