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!
- Bacon and Mushroom Flatbread with Shaved Asparagus and Ricotta
- Kale Flatbread with Parmesan and Sundried Tomatoes
- Pesto Flatbread Pizza with Fried Egg and Arugula
- Ricotta Flatbread with Bacon, Squash, Apples and Maple Pepitas
- Flatbread with Hummus and Vegetables
- Bacon, Leek and Parmesan Whole Wheat Flatbread
- Tuna White Bean Salad Flatbread
- Whole Wheat Flatbread and Roasted Garlic White Bean Dip
- 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.
- For vegetarian flatbreads, substitute a can of black beans, rinsed and drained, for the chicken.
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.