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Chicken Enchilada Verde Pizza

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

12 ServingsPrep: 30 min. + cooling Bake: 10 min.

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

2 of 2

Chicken Enchilada Verde Pizza (continued)

Directions (continued)

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).

Nutrition 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.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.