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Chicken Enchilada Pizza
Prep Time: 20 min | Cook Time: 15-18 min | Cook Temp: 450°
Ingredients
- 12″ HRI Classic Cheese Pizza
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1 tablespoon olive oil
- 1/2 red onion, diced
- 1/2 red pepper, diced
- 1/2 green pepper, diced
- 1/2 jalapeño, seeded and diced
- 2 garlic cloves, minced
- 1 (4 oz) can of diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 cup of enchilada sauce
- 6 oz sharp cheddar cheese, freshly grated
- 6 oz monterey jack cheese, freshly grated
- 1 cup of grape tomatoes, quarted
- 1 cup of shredded lettuce
- 1 avocado, thinly sliced
- Sour cream or Greek yogurt for topping
Directions
- Preheat the oven to 450˚F
- Remove pizza from all packaging
- While oven is preheating, heat a large skillet over medium-low heat and add olive oil. Add in onions, garlic and peppers with a pinch of salt. Cook until soft, about 5 minutes. Toss in shredded chicken with green chilies, cumin, paprika and chili powder. Stir to coat well and cook for another 5 minutes
- Spread a thin layer of enchilada sauce on pizza. Cover in a small sprinkle of cheese, then top with the chicken and pepper mixture. Add remaining cheese on top evenly
- Place pizza directly on the oven rack and bake for approximately 15-18 minutes, or until the crust is golden brown
- Remove and let cool for 2 minutes, then top with lettuce, tomatoes and avocado. Serve with an extra drizzle of enchilada sauce and sour cream or Greek yogurt
- Cut into squares and enjoy 🙂
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