chicken food mexican pizza

Chicken Enchilada Pizza

I love pizza.

In college, I was pretty much known as the drunk-eating pizza lover. (I wasn’t 300 pounds, I promise.) Any night we went out, I was always the last one at the bar and first one in line at my all-time favorite pizza shop, Falbo’s. In fact, if you got me at the right time and I was feeling generous, I may or may not have offered to buy all of my roommates and any friends that joined us for “after-hours” (remember that term?!) a nice big deep dish pie.

Now, I try to keep my pizzas mostly homemade, since making pizza is just pretty much the easiest thing ever. But occasionally, you can find me frequenting my Chicago favorites — Lou Malnati’s (classic deep dish — there is NO other), and my new Bucktown faves: Piece Pizza Bar and Dimo’s for mac & cheese pizza.

This creation was the beautiful merger of three things:

  1. My love for pizza
  2. My love for Mexican food
  3. The easiness (i.e. laziness) of the crockpot
We savored this delicious pie while watching the Bears game, and boy was it the perfect football fare. 
If you’re like me and don’t typically make your own pizza dough, Trader Joe’s pizza dough is pretty much the best around. 
Plus, if you make a full batch of shredded enchilada chicken, you’ll have a ton of other tasty options during the week — from loaded quesadillas to southwest salads. 
You’re welcome.

Chicken Enchilada Pizza

Makes 1 pizza


1 tablespoon olive oil
1 jalepeno, diced
1/2 yellow onion, diced
Salt & pepper
1 batch pizza dough
1-1 1/2 cups shredded enchilada chicken (recipe below)
3/4 cup shredded Monterey Jack cheese
3/4 cup shredded Mexican cheese or Colby Jack blend
1/2 cup of black beans, drained and rinsed
1/4 cup fresh cilantro


Preheat oven to 425 degrees F.

Heat olive oil in a skillet over medium heat. Add onion and jalepeno, cook until onion is translucent (5-7 minutes.) Season with salt and pepper.

Roll out pizza dough to fill a baking sheet or pizza pan. Add chicken, jalepeno-onion mixture and beans, spreading evenly to the edges. Top with cheese. 

Bake for 15-20 minutes or until golden brown. Remove from oven and top with fresh cilantro. Serve.

Shredded Enchilada Chicken 


4 boneless skinless chicken breasts
1 can red enchilada sauce


Put all ingredients in the crockpot and cook on low for 8 hours. Shred chicken and refrigerate or freeze if not using immediately.

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1 Comment

  • Reply
    Matt Robinson
    October 23, 2014 at 8:28 pm

    All of my favs in one, love this pizza!!

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