Chicken Enchilada Flatbread starts with a smooth and creamy homemade enchilada sauce, adds shredded chicken and cheese, and ends with whatever toppings you love!

Chicken enchilada flatbread on a white rectangular plate, garnished with fresh cilantro.

This post is in partnership with Milk Means More. All opinions are my own.

I bring you Chicken Enchilada Flatbread. What’s not to like about a chicken enchilada “pizza”? Pizza crust flatbread, with homemade creamy enchilada sauce, topped with shredded chicken and Monterey Jack cheese, and baked in the oven until the crust is crispy, the sauce is bubbling, and the cheese is all melty. 

Topped with your favorite enchilada toppings, this flatbread is exciting, festive, and flavorful!

About Chicken Enchilada Flatbread:

Crust: I use this easy pizza dough recipe, except I substitute Monterey Jack cheese for the cheddar. You could use any pizza or flatbread dough recipe for this flatbread but the added cheese is clearly a bonus.

I divide the dough into three individual flatbreads. They’re large, so if you prefer to make smaller-in-size flatbreads, that’s up to you.  This recipe could easily be divided into four or five flatbreads.

The other great thing about dividing the dough into individual flatbreads rather than one large one is that they will stay nice and crispy. Sometimes with one large flatbread or pizza, the center tends to remain a bit soft, or even soggy. Cutting the dough into smaller pieces and making small flatbreads will decrease the chances of soggy doughy flatbread.

If you’re in a hurry or really want to come strong with the enchilada theme, a flour tortilla as the base would be awesome. If you go that route, you might need to reduce your baking time a bit as you won’t need to cook the dough — but you’ll still want it nice and crispy.

Three flatbreads on a baking pan, spread with enchilada sauce.

Sauce: I like my homemade creamy enchilada sauce for this flatbread. Not to beat a dead horse, but if you’re planning to use canned enchilada sauce, you’re missing out — because this one has cheese. Not only does cheese taste delicious, but it is a terrific source of protein. This is an easy sauce to make.

Hot Toppings: I keep it simple and use shredded chicken and more Monterey Jack cheese. All the flavors can really shine through and everyone can customize their individual flatbread with a variety of garnishes.

Front view of flatbread on white plate.

Garnishes/Additional Cold Toppings: This is the fun part! The options are nearly endless. I keep things fairly simple with fresh cilantro and tomatoes but there are so many other things that would be great on this flatbread: green onions, jalapeño, sour cream, pickled red onions, or chopped avocado. You could serve the flatbreads with salsa or salsa verde. 

Top view of chicken enchilada flatbread on rectangular white plate, garnished with fresh cilantro.

For vegetarian enchilada flatbread, substitute a can of black beans, rinsed and drained, for the shredded chicken. 

More flatbread ideas!

 

Top view of chicken enchilada flatbread on rectangular white plate, garnished with fresh cilantro.

Chicken Enchilada Flatbread

Yield: serves 3-5
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Chicken Enchilada Flatbread starts with a smooth and creamy homemade enchilada sauce, adds shredded chicken and cheese, and ends with whatever toppings you love!

Ingredients

  • 3 teaspoons cornmeal
  • one pizza crust
  • creamy enchilada sauce
  • 1 1/2 to 2 cups of shredded cooked chicken
  • 2 cups Monterey Jack cheese
  • toppings: tomatoes, cilantro, green onions, sour cream, lettuce, salsa, jalapenos — whatever you like

Instructions

  1. Preheat oven to 450°F. Spray baking sheet with nonstick cooking spray, or line with parchment paper, and sprinkle with cornmeal.
  2. Roll out pizza dough to approximately 12×17. Cut into three to five equal size pieces and place on prepared baking sheet.
  3. Spread with creamy enchilada sauce (you might not need it all). Top with shredded chicken, and then with cheese.
  4. Bake for 10-12 minutes or until golden brown. Serve topped with desired garnishes.

Notes

  • For vegetarian flatbreads, substitute a can of black beans, rinsed and drained, for the chicken.
Nutrition Information:
Yield: 4 Serving Size: 1 flatbread
Amount Per Serving: Calories: 550Total Fat: 36gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 160mgSodium: 666mgCarbohydrates: 13gFiber: 2gSugar: 3gProtein: 44g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Did you make this recipe?

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Verdict: LOVE this flatbread idea!
Husband’s take: He is a huge fan of this as well!
Changes I would make: None are necessary but I’m excited to play around with fun garnishes!
Difficulty: Easy!

*Disclosure: I am thrilled to be in an ongoing partnership with United Dairy Industry of Michigan.  I have been compensated by UDIM for my time to develop this recipe and organize the Fabulous Flatbread Challenge. All opinions are as always, my own. Find out more about why Milk Means More on TwitterFacebookYouTube and Pinterest. Make sure to take a minute to also meet the hardworking families behind Michigan’s milk