Chicken Enchilada Pizza!
9 ingredients
9 steps
Ingredients
- 1/2 cup green taco sauce
- 3 garlic cloves, minced
- 1/2 cup grape tomatoes
- 1/2 cup cilantro, loosely packed
- 1 (13 7/8 ounce) can Pillsbury refrigerated classic pizza crust
- 1/2 medium onion
- 1 jalapeno pepper
- 1 1/2 cups Kraft Shredded Monterey Jack Cheese
- 2 cups cooked chicken breasts, cubed (I use boiled chicken breast, but could easily use a store bought rotisserie)
Directions
-
1Preheat oven to 425.
-
2Unroll pizza dough onto greased metal 9X13 baking pan or large round pizza pan.
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3Gently press and stretch dough to cover pan.
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4Bake pan with pizza dough 10-14 minutes, or until golden brown.
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5While dough is baking, coarsely chop onion and jalapeno (remove seeds).
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6In medium bowl, combine jalapeno, onion, 1/2 of the cheese, chicken, taco sauce and garlic. Mix well. (if a little dry feel free to add more taco sauce).
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7Once pizza dough is done, sprinkle other half of cheese over crust, then top with chicken and cheese mixture evenly. If desired sprinkle additional cheese over top of chicken mixture.
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8Bake another 5-7 minutes or until cheese is melted and dough is deep golden brown.
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9While pizza is baking, slice tomatoes lenghtwise into quarters and chop cilantro. Sprinkle tomatoes and cilantro over finished pizza as desired.
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