Creamy Chicken Enchilada Pizza Recipes

Steps:

• Preheat oven to 400°. Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15x10x1-in. baking pan. Bake 5 minutes., Meanwhile, in a small saucepan, combine cream cheese, 1/2 cup cheese, cumin, garlic powder and salt over medium heat; cook and stir for 5 minutes or until blended. Remove from heat. Add chicken; toss to coat. , Spread over crust. Drizzle with salsa and enchilada sauce; sprinkle with remaining cheese. Bake until crust is golden and cheese is melted, 8-12 minutes longer. Serve with toppings of your choice.

Steps:

• Preheat oven to 350°. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken. , Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13x9-in. baking dishes. In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas. , Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Steps:

• Preheat oven to 425.
• Unroll pizza dough onto greased metal 9X13 baking pan or large round pizza pan.
• Gently press and stretch dough to cover pan.
• Bake pan with pizza dough 10-14 minutes, or until golden brown.
• While dough is baking, coarsely chop onion and jalapeno (remove seeds).
• In medium bowl, combine jalapeno, onion, 1/2 of the cheese, chicken, taco sauce and garlic. Mix well. (if a little dry feel free to add more taco sauce).
• Once pizza dough is done, sprinkle other half of cheese over crust, then top with chicken and cheese mixture evenly. If desired sprinkle additional cheese over top of chicken mixture.
• Bake another 5-7 minutes or until cheese is melted and dough is deep golden brown.
• While pizza is baking, slice tomatoes lenghtwise into quarters and chop cilantro. Sprinkle tomatoes and cilantro over finished pizza as desired.

Steps:

• Preheat oven to 350 degrees (F).
• Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
• In a large bowl, stir chicken, cheese and 1 cup of picante mixture. Spread about 1/4 cup chicken mixture down the center of each tortilla.
• Roll up and place, seam down, in a 13X9 baking dish.
• Pour remaining picante sauce mixture over the filled tortillas. Cover the baking dish with foil.
• Bake in preheated oven for 40 minutes or until the enchiladas are hot and bubbling.
• Top with tomato and green onion and serve.