Chicken Enchilada Verde Pizza Recipe

Chicken Enchilada Verde Pizza RecipePhoto by: Taste of Home Chicken Enchilada Verde Pizza Recipe Rating 0

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

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Chicken Enchilada Verde Pizza Recipe
  • Prep: 30 min. + cooling Bake: 10 min.
  • Yield: 12 Servings
30 15 45

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

  • Unfold puff pastry sheets and place on greased baking sheets. Bake at 400° for 12-15 minutes or until lightly golden brown.
  • Broil tomatillos 4-6 inches from the heat for 5-10 minutes or until skins are golden brown; cool completely.
  • 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.
  • 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.
  • 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).

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 piece equals 314 calories, 19 g fat (7 g saturated fat), 32 mg cholesterol, 498 mg sodium, 27 g carbohydrate, 4 g fiber, 10 g protein.

Originally published as Chicken Enchilada Verde Pizza in Taste of Home June/July 2009

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