Enchilada Chicken Pizza

March 19, 2013

Adjust the spice on this stuffed-crust pizza by using mild or medium enchilada sauce.

1 loaf (1 lb) frozen bread dough, thawed

4 oz string cheese

2/3 c chopped onion

1 T vegetable oil

2 c cubed cooked chicken (we use mesquite precooked chicken from Sam's Club)

1 can (4 oz) chopped green chilies

2 T taco seasoning

1/2 c enchilada sauce

1 c shredded mozzarella cheese

1 c shredded Mexican cheese blend

On a lightly floured surface, roll dough into a 15 inch circle. Transfer to a greased 14-inch 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. Add chicken, green chilies, and taco seasoning; cook 2-3 minutes. Spread enchilada sauce over crust. Sprinkle with mozzarella cheese and chicken mixture. Top with Mexican cheese. Bake 18-20 minutes or until cheese is melted and crust is golden brown. Makes 6 servings.

Nutritions

Calories
653

Sodium
1182mg
49% DV

Fat
39g
60% DV

Protein
55g
110% DV

Carbs
10g
3% DV

Fiber
3g
14% DV