Creamy Chicken Enchilada Pizza Recipes
CREAMY CHICKEN ENCHILADA PIZZA
This is a twist on a family favorite. We wanted the taste of my chicken enchilada recipe, but we wanted it even faster. This kicked-up pizza is the fun creation we came up with. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15x10x1-in. baking pan. Bake 5 minutes., Meanwhile, in a small saucepan, combine cream cheese, 1/2 cup cheese, cumin, garlic powder and salt over medium heat; cook and stir for 5 minutes or until blended. Remove from heat. Add chicken; toss to coat. , Spread over crust. Drizzle with salsa and enchilada sauce; sprinkle with remaining cheese. Bake until crust is golden and cheese is melted, 8-12 minutes longer. Serve with toppings of your choice.
Nutrition Facts : Calories 428 calories, Fat 25g fat (12g saturated fat), Cholesterol 83mg cholesterol, Sodium 1061mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 1g fiber), Protein 20g protein.
CHICKEN ENCHILADA PIZZA!
This is a recipe I got from hosting a Pampered Chef party last year. After everyone at the party loved it, I knew I had to add it into our rotation at home. Great flavors and can be adjusted for personal preference. Plus very easy. Since I don't have every PC item used, I omitted the product names in the actual recipe.
Provided by PtldGrl
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 101, Fat 3.7, SaturatedFat 1, Cholesterol 39.2, Sodium 35.1, Carbohydrate 2, Fiber 0.4, Sugar 0.8, Protein 14.3
ULTIMATE CREAMY CHICKEN ENCHILADAS
This is like a creamy, cheesy, full-of-flavor-in-every-bite dish. The chicken is tender and moist and the tortillas are soft. The enchilada sauce is tangy and pungent and complements the creamy, rich filling so well. This is also great for entertaining because it can be fully assembled ahead of time or even frozen and cooked later. Serve with toppings such as salsa, sour cream, avocado, cilantro, and jalapenos.
Provided by NicoleMcmom
Time 2h
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Place chicken on a large sheet of foil and season with 1 teaspoon salt, 1/2 teaspoon chili powder, and 1/2 teaspoon cumin. Seal the foil around the chicken and place the packet on a rimmed baking sheet.
- Bake in the preheated oven until tender and no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred cooked chicken and set aside. Increase the oven temperature to 375 degrees F (190 degrees C).
- While chicken cooks, prepare tortillas. Spread both sides of each tortilla lightly with butter. Heat a skillet over medium heat. Toast each tortilla, about 10 seconds on each side, and set aside.
- Heat oil in a large skillet over medium-high heat. Add onion, poblano pepper, and bell pepper and cook, stirring often, about 2 minutes. Add remaining salt, chili powder, and cumin and cook, stirring frequently, until veggies are very tender, about 5 minutes. Reduce heat to medium-low and stir in tomatoes and cream cheese. Cook, stirring constantly, until cheese has melted. Remove from heat and stir in sour cream and 2 cups Cheddar-Monterey Jack cheese blend.
- Spread about 1 tablespoon refried beans, if using, in the center of a tortilla. Add about 1/4 cup chicken filling and roll up to seal. Repeat with remaining beans and filling. Pour 1/4 cup sauce in the bottom of 9x13-inch baking dish. Arrange enchiladas in a single layer over the sauce. Pour remaining enchilada sauce over the top and spread to evenly coat. Sprinkle with remaining cheese.
- Bake in the preheated oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving with desired toppings.
Nutrition Facts : Calories 827.1 calories, Carbohydrate 52.8 g, Cholesterol 162.9 mg, Fat 47.4 g, Fiber 6.3 g, Protein 47.2 g, SaturatedFat 27.6 g, Sodium 2146.9 mg, Sugar 2.8 g
EASY CREAMY CHICKEN ENCHILADAS
This enchilada dish is sure to be a new family favorite; it is simple to put together and also perfect for leftovers . . . if you ever have any!
Provided by Old El Paso
Categories Trusted Brands: Recipes and Tips Old El Paso®
Time 50m
Yield 5
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish.
- In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese.
- Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.
Nutrition Facts : Calories 644 calories, Carbohydrate 31.9 g, Cholesterol 139.5 mg, Fat 41.1 g, Fiber 1 g, Protein 34 g, SaturatedFat 20.4 g, Sodium 1411.6 mg, Sugar 2.2 g
CHICKEN ENCHILADA VERDE PIZZA
You'll need to grab a knife and fork for this loaded, irresistible pizza. One bite and you'll be hooked! -Michael O'Brien, Madison, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 pizzas (6 pieces each).
Number Of Ingredients 15
Steps:
- Unfold puff pastry sheets and place on greased baking sheets. Bake at 400° for 12-15 minutes or until lightly golden brown., Broil tomatillos 4-6 inches from the heat for 5-10 minutes or until skins are golden brown; cool completely. , Place 1 can green chilies, 1/4 cup cilantro and tomatillos in a food processor; cover and process until blended. Spread over puff pastry crusts and sprinkle with cheese., In a large skillet, saute onion and jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in the chicken, cumin, coriander and remaining green chilies; heat through. Stir in remaining cilantro. Spoon mixture over cheese. Sprinkle with ancho chili pepper. , Bake for 8-10 minutes or until cheese is melted. Combine sour cream and hot sauce; serve with pizza.
Nutrition Facts : Calories 314 calories, Fat 19g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 498mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 4g fiber), Protein 10g protein.
EASIEST CHICKEN ENCHILADAS
Found this recipe in a 'Quick Cooking' and made a few adaptions to suit my tastes and make it a little less time consuming. It reminds me of a dish at a local Mexican restaurant (enchilada de monterray). Very yummy!
Provided by riffraff
Categories Mexican
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Mix together soup, green chilies, sour cream and 1 1/2 cups of cheese.
- Put 1/3rd of this mixture in separate bowl.
- Add chicken to remaining 2/3rds.
- Place heaping spoonful of chicken and soup mixture on each tortilla shell and place seam side down in greased 9x13 pan.
- Top with remaining soup mixture and sprinkle with remaining cheese.
- Bake, uncovered, at 350 for 20, 25 minutes or until heated through.
Nutrition Facts : Calories 311.3, Fat 18.1, SaturatedFat 9.4, Cholesterol 33.8, Sodium 918.5, Carbohydrate 26.9, Fiber 1.2, Sugar 1, Protein 10.7
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- To make the dough: Combine the flour, sugar, yeast and salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.Grease a large bowl with olive oil, add the dough and cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.
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