Go Back
Print
Recipe Image
Notes
Nutrition Label
Smaller
Normal
Larger
Print
Chicken Enchilada Flatbread
Chicken Enchilada Flatbread starts with a smooth and creamy homemade enchilada sauce, adds shredded chicken and cheese, and ends with whatever toppings you love!
Prep Time
15
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
27
minutes
minutes
Calories
550
kcal
Author
Rachel Gurk
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
Serving:
1
flatbread
|
Calories:
550
kcal
|
Carbohydrates:
13
g
|
Protein:
44
g
|
Fat:
36
g
|
Saturated Fat:
17
g
|
Polyunsaturated Fat:
16
g
|
Cholesterol:
160
mg
|
Sodium:
666
mg
|
Fiber:
2
g
|
Sugar:
3
g