Chicken Enchilada Verde Pizza |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 12 |
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You'll need to grab a knife and fork for this loaded, irresistible pizza. One bite and you'll be hooked!Michael O'Brien, Madison, Wisconsin Ingredients:
1 package (17.3 ounces) frozen puff pastry, thawed |
6 tomatillos, husks removed, quartered |
2 cans (4-1/2 ounces each) chopped green chilies, divided |
1/2 cup minced fresh cilantro, divided |
2 cups (8 ounces) shredded cheddar cheese |
1 medium red onion, chopped |
1 jalapeno pepper, seeded and chopped |
1 tablespoon olive oil |
3 garlic cloves, minced |
6 ounces sliced deli chicken, chopped |
1/2 teaspoon ground cumin |
1/8 teaspoon ground coriander |
1/4 teaspoon ground ancho chili pepper |
1/3 cup sour cream |
1 teaspoon louisiana-style hot sauce with lime |
Directions:
1. Unfold puff pastry sheets and place on greased baking sheets. Bake at 400° for 12-15 minutes or until lightly golden brown.
2. Broil tomatillos 4-6 inches from the heat for 5-10 minutes or until skins are golden brown; cool completely.
3. Place 1 can green chilies, 1/4 cup cilantro and tomatillos in a food processor; cover and process until blended. Spread over puff pastry crusts and sprinkle with cheese.
4. In a large skillet, saute onion and jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in the chicken, cumin, coriander and remaining green chilies; heat through. Stir in remaining cilantro. Spoon mixture over cheese. Sprinkle with ancho chili pepper.
5. Bake for 8-10 minutes or until cheese is melted. Combine sour cream and hot sauce; serve with pizza. Yield: 2 pizzas (6 pieces each).
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