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A golden brown Chicken Enchilada Pizza topped with fresh avocado and cilantro

Chicken Enchilada Pizza

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 450 kcal

Ingredients
  

  • 1 12 -inch pizza dough or pre-baked crust
  • 1/2 cup red enchilada sauce
  • 1 1/2 cups cooked shredded chicken breast
  • 2 cups shredded Monterey Jack cheese
  • 1/4 cup canned black beans, rinsed and drained
  • 1/4 cup frozen sweet corn, thawed
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 medium avocado , sliced
  • 1 tablespoon lime juice

Instructions
 

  • Preheat oven to 450°F (230°C) with a pizza stone or baking sheet inside.
  • Prepare the pizza crust on a piece of parchment paper or a floured surface.
  • Spread the red enchilada sauce evenly across the surface of the dough, leaving a 1/2-inch border for the crust.
  • Distribute the shredded chicken, black beans, corn, and red onion uniformly over the sauce layer.
  • Cover the toppings with the shredded Monterey Jack cheese.
  • Transfer the pizza to the oven and bake for 12 to 15 minutes until the cheese is bubbling and the crust is golden brown.
  • Remove from the oven and allow the pizza to rest for 2 to 3 minutes.
  • Top with fresh avocado slices and chopped cilantro, then drizzle with lime juice immediately before slicing and serving.