CHICKEN ENCHILADA VERDE PIZZA

Chicken Enchilada Verde Pizza image

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

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 2 pizzas (6 pieces each).

Number Of Ingredients 15

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 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

Steps:

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 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.

Nutrition Facts : Calories 314 calories, Fat 19g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 498mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 4g fiber), Protein 10g protein.