Chicken Enchilada Pizza
- Yield 2
- Prep 10 minutes
- Cook 12 minutes
- Total 22 minutes
Chicken Enchilada Pizza is a dinner recipe on Avoteb. The yield on the card is 2. Plan on 22 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 2 servings
- 1 Tbsp. olive oil
- 1 small white onion, peeled and diced
- 1 poblano pepper, diced
- 1 (4 oz.) can diced green chiles, drained
- 1 large unbaked pizza crust, homemade or storebought
- 2 cups red enchilada sauce, homemade or storebought
- 2 cups shredded cooked chicken (I used rotisserie)
- 2 cups shredded Monterrey Jack Cheese
- handful of fresh cilantro, stems removed
Method
Warm oven to 425 degrees.
Warm oil in a skillet over medium-a hot burner until shimmering. Tip in onions and poblano, and saute for 5 minutes or until onions are cooked and translucent. Tip in diced green chiles and cook for 2 minutes more. Lift from heat.
In a bowl, toss the shredded chicken with a few spoonfuls of the enchilada sauce.
Prepare the pizza by spreading about *1 cup* of enchilada sauce evenly on the crust, leaving a 1-inch border. Layer the onion/poblano/chile mixture evenly on top of the sauce, then add the sauced chicken, then sprinkle the top with cheese. Roast for 10-12 minutes, or according to the crust’s package instructions, or until the cheese is melted and the crust begins to turn golden brown. Lift and sprinkle with fresh cilantro. Slice and serve while it is hot.
