Chicken Enchilada Pizza!

READY IN: 35mins


  • 12
    cup green taco sauce
  • 3
    garlic cloves, minced
  • 12
  • 12
    cup cilantro, loosely packed
  • 1
    (13 7/8 ounce) can Pillsbury refrigerated classic pizza crust
  • 12
    medium onion
  • 1
    jalapeno pepper
  • 1 12
    cups Kraft Shredded Monterey Jack Cheese
  • 2
    cups cooked chicken breasts, cubed (I use boiled chicken breast, but could easily use a store bought rotisserie)


  • Preheat oven to 425.
  • Unroll pizza dough onto greased metal 9X13 baking pan or large round pizza pan.
  • Gently press and stretch dough to cover pan.
  • Bake pan with pizza dough 10-14 minutes, or until golden brown.
  • While dough is baking, coarsely chop onion and jalapeno (remove seeds).
  • In medium bowl, combine jalapeno, onion, 1/2 of the cheese, chicken, taco sauce and garlic. Mix well. (if a little dry feel free to add more taco sauce).
  • Once pizza dough is done, sprinkle other half of cheese over crust, then top with chicken and cheese mixture evenly. If desired sprinkle additional cheese over top of chicken mixture.
  • Bake another 5-7 minutes or until cheese is melted and dough is deep golden brown.
  • While pizza is baking, slice tomatoes lenghtwise into quarters and chop cilantro. Sprinkle tomatoes and cilantro over finished pizza as desired.