Enchilada Pizza


  • 1 can (13.8 oz) refrigerated classic pizza crust
  • 1/2 cup Old El Paso™ mild enchilada sauce (from 10-oz can)
  • 2 cups shredded Monterey Jack cheese (8 oz)
  • 1 cup shredded cooked chicken
  • 1 medium tomato, diced
  • 1/3 cup chopped fresh cilantro


  1. Heat oven to 400°F. Grease 12-inch pizza pan with shortening or spray with cooking spray. Unroll dough on pan; press out dough to edge of pan.
  2. Bake 8 minutes or until crust is light golden brown.
  3. Remove partially baked crust from oven. Spread enchilada sauce over crust. Top evenly with cheese, chicken and tomatoes.
  4. Return to oven. Bake 8 minutes longer or until cheese is melted and bubbly. Remove from oven; sprinkle cilantro over top. Let pizza stand 5 minutes to cool slightly before serving.