Chicken Enchilada Pizza

Prep 30 min
Total 40 min
Ingredients 7
Servings 5

I came up with this dish purely by accident. I had leftover chicken and beans but I didn’t want the typical nacho dish. I was craving green enchiladas so I felt inspired to create this yummy dish. This pizza would probably be equally as delicious with a red sauce, but I thought the salsa verde gave it the perfect touch. Try adding different types of cheese, but remember to finish it with a good layer of queso fresco. Will you try it? MORE + LESS -

Ingredients

Pillsbury™ refrigerated pizza crust

3/4

cups salsa verde

chicken breast, cooked and shredded

cup black beans, cooked

cups queso fresco, grated

1/2

cup tomatoes, cut into wedges

Cilantro, to taste

Directions

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1

Preheat oven to 425° F.
2

Unroll pizza dough over baking tray sprinkled with flour.
3

Cover with salsa verde, chicken, black beans and grated cheese.
4

Bake pizza for 15 minutes or until the cheese is melted.
5

Remove from oven, top with tomato wedges and cilantro.
6

Serve immediately.

Expert Tips

For a little bit of heat, add a touch of chile peppers.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

I came up with this dish purely by accident. I had leftover chicken and beans but I didn’t want the typical nacho dish. I was craving green enchiladas so I felt inspired to create this yummy dish. This pizza would probably be equally as delicious with a red sauce, but I thought the salsa verde gave it the perfect touch. Try adding different types of cheese, but remember to finish it with a good layer of queso fresco. Will you try it?