I’m on a kick of creating a pizza version of our favorite dishes. This Chicken Enchilada Pizza with homemade enchilada sauce is the super secret pizza I’ve been waiting to share with you!
First, it was taco pizza. A truly amazing rework of our favorite dish into another favorite dish. Beans, taco sauce, ground beef, cheese and even lettuce make for a pizza you cannot pass up.
Now, it’s Chicken Enchilada Pizza.
I wish I could take full credit for this idea. One evening we were sitting on the couch watching teevee and it came to me – chicken enchiladas could easily be translated onto a pizza. Tomato based enchilada sauce with shredded chicken and cheese, maybe some olives and avocado… it just made sense.
This idea… I was so excited about it, I didn’t even tell anyone what it was for fear that they would make it first!
But alas, Pinterest proves there is a slew of chicken enchilada pizzas out there, each with their own special flair.
That’s okay because Rahul and I really enjoyed this pizza and it’s definitely in Solid Gold Eats style.
After making my own enchilada sauce I will never buy the canned stuff again. Instead, a can of tomato sauce is enhanced with chili powder and spices and thickened with flour. Its so easy, and this recipe makes at least twice as much as what you need for the pizza. I froze the leftovers in a freezer bag for another day.
Because of the darker sauce, the pizza looks a little darker after it has cooked in the oven. Totally ok.
Chicken Enchilada Pizza
- Easy Pizza Crust
- Enchilada Sauce (recipe below)
- 2 cups shredded queso fresco, queso quesadilla or queso blend cheese
- 1/3 cup chopped black olives
- 1 1/2 cups shredded chicken (about 2 chicken breasts)
- 2 tbsp chopped fresh parsley
- 1/2 an avocado, sliced and diced
Preheat oven to 450 degrees. Prepare the pizza crust and roll it out. Place on a pizza sheet and bake for 2 minutes. Top with 1/2 cup – 3/4 cup enchilada sauce and spread evenly on the pizza crust. Top with shredded cheese, black olives and shredded chicken. Bake for 13-15 minutes or until crust has browned on the bottom and the cheese has melted. Sprinkle the chopped fresh parsley on top and and add the avocado pieces.
- 3 tbsp olive oil
- 2 tbsp chili powder
- 2 tbsp all purpose flour
- 1 8-oz can tomato sauce
- 1 1/2 cups chicken broth
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp ground chipotle
- 1/2 tsp salt
- 1 tsp cumin
In a small saucepan, heat olive oil, chili powder and flour over medium high heat, whisking occasionally. Cook for 2 minutes. then add the rest of the ingredients and bring to a boil, whisking constantly. Simmer for 5 minutes over low heat. You won’t need all of this sauce for the pizza, so store the rest in the refrigerator for up to one week or freeze for up to one year.