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Chicken Enchilada Pizza Recipe

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This recipe for Chicken Enchilada Pizza is from Cuisine de Famille Encore!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package (13.8 oz) refrigerated pizza crust
½ a medium-sized onion
1 jalapeno pepper
8 oz Colby and Monterey Jack cheese blend (about 2 cups), divided
2 c diced cooked chicken breasts
½ c mild green taco sauce
3 garlic cloves, pressed
½ c grape tomatoes
½ c loosely packed fresh cilantro
Directions:
Directions:
Preheat oven to 425º. Lightly brush a large pan with vegetable oil. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover the bottom. Bake for 12 to 14 minutes or until crust is golden brown. Remove from oven.

Coarsely chop onion and jalapeno. Remove seeds from jalapeno before chopping if a less spicy version is desired. Grate the cheese. Combine onion, jalapeno, ½ cup of the cheese, chicken, taco sauce, and garlic in a bowl and mix well.

Spread 1 cup cheese evenly over pre-baked crust. Top with chicken mixture and remaining cheese. Bake 6-7 minutes or until crust is golden brown and cheese is melted. Remove pan from oven.

Slice tomatoes lengthwise into quarters. Coarsely chop the cilantro. Sprinkle tomatoes and cilantro over pizza.

Makes 6 servings.

 

 

 

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