Chicken Enchilada Pizza

 

Not too long ago, I posted about Shrimp and Pesto Pizza.  We absolutely loved it, and it really inspired me to find more unique pizza recipes.  So I searched the web and found TONS of really great, atypical, yet still delicious pizzas.  So in the series of Normal Cooking Crazy Pizza Experiments, here is the Chicken Enchilada Pizza!

My husband LOVES chicken enchiladas.  Really, all Mexican food is his weakness, but enchiladas get him especially excited for dinnertime.  Going from a tortilla to a pizza dough really isn’t that far of a leap when you think about it.  This pizza turned out AMAZING!  Poor Blake was drooling as he took these pictures.  I’m glad he got some good ones because, to be honest, he was rushing the photos to get to the eating.  And who can blame him?

For my second attempt at unusual pizzas, I really liked this one.  I love that just 2 slices of this fills me up entirely!  Even 6 foot 4 Blake was feeling full after just 2 slices.  It leaves lots of leftovers, which we loved having for lunch the next day!  (That alliteration was unintentional yet enjoyable.)  This is definitely a must-try for Mexican food lovers.

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Adapted From:  How Sweet Eats

Serves: 4 (2 slices each)

Ingredients:
1 can refrigerated pizza dough
2 boneless, skinless chicken breasts, cooked and shredded
1 tablespoon olive oil
1/2 red onion, diced
2 garlic cloves, minced
1 (4 ounce) can of diced green chiles
1 tsp ground cumin
1 tsp smoked paprika
1 tsp chili powder
1 c enchilada sauce
2 c shredded Mexican cheese
1 c of grape tomatoes, quartered
1 c of shredded lettuce
sour cream for topping
*Note: You can add whatever toppings you want on this pizza.  Feel free to saute some bell peppers and/or jalapenos along with the garlic for an added kick.  You could also add some sliced avocados to the tomatoes and lettuce toppings.

Directions:
Preheat oven to 400 degrees F.  Unroll dough onto pizza pan or stone.  Pre-bake for 8 minutes, and then remove from oven.

While dough is pre-baking, saute onions and garlic in olive oil over medium heat, about 5 minutes or until soft.

Toss in shredded chicken with green chiles, cumin, paprika and chili powder. Stir to coat well and cook for another 5 minutes. Turn off heat.

Spread a thin layer of enchilada sauce all over the pizza dough. Cover with a sprinkle of cheese, then top with the chicken mixture. Add remaining cheese on top evenly.

Place in the oven and bake for 10 minutes, or until cheese is melted and crust is golden and bubbly.

Remove and let cool for 5-10 minutes, then top with lettuce and tomatoes. Serve with an extra drizzle of enchilada sauce and sour cream.