And the experiment was….a success!
Behold. Two of my favorite foods combined into one fabulous dish — Chicken Enchilada Pizza, baby!!!
Yep. Since I crave Mexican food
pretty much every day of my life on occasion, I decided to mix things up and convert some of my favorite enchiladas into a pizza! And to be honest, it was considerably quicker than rolling up a zillion enchiladas. Just take your favorite pizza dough, top it with some enchilada sauce (I’m a little partial to my favorite homemade recipe), layer on some sauteed onions/poblanos/chiles, some shredded chicken, cheese and cilantro, and voila! A classic Mexican dish turned…mmmm….Italian?!?
Whatever is is, this pizza is GOOD. Hearty, fresh, saucy, and bursting with amazing flavor.
Your favorite Mexican dish….turned into a pizza! You will love this chicken enchilada pizza recipe. It’s bursting with flavor!
Preheat oven to 425 degrees.
Heat oil in a skillet over medium-high heat until shimmering. Add onions and poblano, and saute for 5 minutes or until onions are cooked and translucent. Add diced green chiles and cook for 2 minutes more. Remove 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. Bake 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. Remove and sprinkle with fresh cilantro. Slice and serve immediately.
Here are some other ingredients that would be great on this pizza:
If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!