Chicken Enchilada Rectangle Pizza Zoom

Chicken Enchilada Rectangle Pizza Recipe

All your favorite flavors of the Southwest in a pizza-like tart. Use leftover chicken or buy ready-cooked and diced from the supermarket. The perfect light meal or appetizer!
Makes: Serves 6.
Skill Level:

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Step 1

Preheat oven to 400°F. Lightly spray rectangle tart pan with vegetable pan spray. Roll out pizza crust to line tart pan. Press crust into base and up sides of pan. Trim away excess dough and reserve for another use. Bake 8-10 minutes. Remove pizza crust from oven to cooling rack.

Step 2

Meanwhile, combine chicken, beans, salsa, corn, olives, green onions, bell pepper seasoning mix, garlic and 1/2 cup shredded cheese in large bowl. Spread mixture evenly over crust. Sprinkle with remaining 1/2 cup cheese.

Step 3

Bake 10-12 minutes or until cheese is melted and crust is golden brown. Remove from oven to cooling rack; cool 5-8 minutes. Remove from pan to serving platter. Cut into squares and serve immediately.

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1 package (13.8 ounces) refrigerated pizza crust

4 ounces cooked chicken (, finely chopped (about 1 cup))

2 green onions (, thinly sliced)

1 clove fresh garlic (, finely minced)

1 cup (4 ounces) shredded Colby-Jack cheese (, divided)





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