I was very happy with the results. I made a different enchilada sauce, roasted the jalapenos and didn’t use parm at the end but otherwise followed the recipe. (I also made a differnt dough. I also added some black beans
Your favorite enchiladas, in pizza form! Homemade crust, topped off with freshly made enchilada sauce, seasoned shredded chicken and more!
Prep Time1 hr 10 mins
Cook Time20 mins
Total Time1 hr 30 mins
Servings: 6 plus
Ingredients
Pizza dough:
- 1 C warm water
- 1 1/4 tsp active dry yeast
- 1/2 tsp granulated sugar
- 1 tsp salt
- 2 1/2 C all purpose flour
For the chicken:
- 2 chicken breast
- 1 1/2-2 C chicken broth
- 1 tsp chili powder
- 1/2 tsp cayenne pepper
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 tsp salt
Enchilada sauce:
- 1 C chicken broth
- 2 Tbsp flour
- 1/4 tsp oregano
- 1/4 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground black pepper
- 3/4 tsp salt
- 1/4 tsp cayenne pepper
- 1 Tbsp chili powder
Pizza toppings:
- 1/2 C yellow onion diced
- Jalapeños
- Parmesan cheese
- 1/2 C whole milk mozzarella shredded
- 1/2 C Monterey Jack cheese shredded
- Cherry tomatoes
- Ground black pepper
- Fresh cilantro
Instructions
-
In a small measuring cup, heat water to 115°F. Dissolve yeast and sugar in water, allow yeast to proof. Add flour and salt to the bowl of a stand mixer with dough hook attached. With mixer running on low, slowly add yeast mixture. If needed, add 1-2Tbsp olive oil to dough. Shape into a smooth ball and transfer to a lightly greased large bowl. Cover and allow to rise in a warm location until doubled in size, roughly one hour.
-
In a small saucepan over medium heat, combine trimmed chicken breasts with seasonings and enough chicken broth, to cover meat. Cook, flipping after 10 minutes and shredding when meat is no longer pink. Return shredded chicken to liquid, reducing heat to medium-low, cooking off liquid. Transfer chicken to a small bowl.
-
Whisk together 1C chicken broth and 2 Tbsp flour, add to a small saucepan with other sauce ingredients. Stir to combine. Cook over medium-low heat until mixture has reduced to roughly 1/2C. Stir occasionally. Transfer enchilada sauce to a small bowl, pressing plastic wrap to the surface to prevent a skin from forming. Set aside.
-
Preheat oven to 425°F. Lightly grease 1 or 2 baking sheets, depending on if you are making one large or two small pizzas. Prepare pizza toppings by dicing onions, shredding cheese and slicing tomatoes.
-
If making two pizzas, divide dough in half. Shape dough into desired size on prepared pan. Spread enchilada sauce over dough. Arrange onions, jalapeños and shredded seasoned chicken over sauce. Sprinkle with Parmesan cheese, Monterey jack cheese and mozzarella. Add chopped tomatoes and a sprinkle of ground black pepper.
-
Bake for 15-20 minutes or until desired crispness is reached. Top off with fresh cilantro, slice and serve.
-
Chill leftovers, reheating at 425°F for 6-8 minutes.
Notes
Recipe serves roughly 6-12, yields 2: 10-inch pizzas.
*Dough can be prepped ahead. If chilled, bring to room temperature prior to shaping.
*Chicken can be made ahead. Chill and cover until ready to use.
An original recipe from Baked by Rachel