Enchilada Chicken Pizza Recipe

By prairiemama

“This recipe is always a hit! It's so flavorful without being over-the-top spicy.” You'll love the cheesy surprise inside the crust. Erin Weyant - New Paris, Pennsylvania

Ingredients

• 1 loaf (1 pound) frozen bread dough, thawed
• 4 ounces string cheese
• 2/3 cup chopped onion
• 1 tablespoon canola oil
• 2 cups cubed cooked chicken
• 1 can (4 ounces) chopped green chilies
• 2 tablespoons taco seasoning
• 1/2 cup enchilada sauce
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1 cup (4 ounces) shredded Mexican cheese blend

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

On a lightly floured surface, roll dough into a 15-in. circle. Transfer to a greased 14-in. pizza pan. Cut string cheese in half lengthwise; place around edge of pan. Fold excess dough over string cheese; pinch to seal. Prick dough thoroughly with a fork. Bake at 350° for 5 minutes.
Meanwhile, in a large skillet, saute onion in oil for 3-4 minutes or until tender. Add the chicken, green chilies and taco seasoning; cook 2-3 minutes longer or until heated through.
Spread enchilada sauce over crust. Sprinkle with mozzarella cheese and chicken mixture; top with Mexican cheese. Bake 18-20 minutes longer or until cheese is melted and crust is golden brown. Yield: 6 servings.