Enchilada Pizza

Enchilada Pizza
Yield: 8 slices Prep 10 mins Bake 425°F 17 mins


  • 1 13.8 ounce tube Pillsbury refrigerated pizza crust
  • 1/2 cup enchilada sauce
  • 1 cup shredded cheddar-Jack cheese
  • 1 cup chili beans, drained
  • 1 cup diced cooked chicken
  • 1/2 cup pickled jalapeno slices, cut in half
  • sour cream and sliced olives for topping, optional

Make It

1. Heat oven to 425 degrees F. Spray a baking sheet with nonstick cooking spray.

2. Roll out pizza dough onto prepared baking sheet. Spread enchilada sauce over crust to within 1/2 inch of edges. Evenly scatter cheese, beans, chicken and jalapeno slices over the pizza.

3. Bake at 425 degrees F for 16 to 17 minutes or until crust is golden brown and top of pizza is bubbly. Allow to cool slightly and cut into 8 slices. Serve with sour cream and sliced black olives, if desired.