Chicken Enchilada Flatbread
Posted: 10/15/2014
This post may contain affiliate links. Please read my disclosure policy.
Chicken Enchilada Flatbread starts with a smooth and creamy homemade enchilada sauce, adds shredded chicken and cheese, and ends with whatever toppings you love!
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.
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.
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.
For vegetarian enchilada flatbread, substitute a can of black beans, rinsed and drained, for the shredded chicken.
More flatbread ideas!
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
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
- Preheat oven to 450°F. Spray baking sheet with nonstick cooking spray, or line with parchment paper, and sprinkle with cornmeal.
- Roll out pizza dough to approximately 12×17. Cut into three to five equal size pieces and place on prepared baking sheet.
- Spread with creamy enchilada sauce (you might not need it all). Top with shredded chicken, and then with cheese.
- 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
Serving: 1flatbread, Calories: 550kcal, Carbohydrates: 13g, Protein: 44g, Fat: 36g, Saturated Fat: 17g, Polyunsaturated Fat: 16g, Cholesterol: 160mg, Sodium: 666mg, Fiber: 2g, Sugar: 3g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
*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 Twitter, Facebook, YouTube and Pinterest. Make sure to take a minute to also meet the hardworking families behind Michigan’s milk.
Erin @ Dinners, Dishes, and Desserts says
This is such a great idea, I know my family would go crazy for it! And a cheesy enchilada sauce – I need to look into that!
Sues says
Suchhh a good flatbread idea!! It looks so full of flavor!
Medha+@+Whisk+&+Shout says
Great idea! I love flatbreads :)
Suzie says
Can’t wait to try this one!
Phi+@+The+Sweetphi+Blog says
Love your version of enchilada flatbread, looks delish!
Ali+|+Gimme+Some+Oven says
Oh yum! I love everything about this!!! Love the creative flatbread-ing. :)