Chicken Enchilada Pizza

Since my mother-in-law is in town, my husband and I took her to Northwest Folklife last weekend, along with my mom, and we met up with my dear friend Spencer there!  Folklife is always a good time…it is a festival in Seattle that occurs every Memorial Day Weekend that features FOOD, vendors, street musicians, and free concerts.  It is very…well…folky.  And diverse.  And I love it.  In case you’re wondering, I ate Thai food (vegetarian phad thai, peanut sauce chicken satay skewer, and fried chicken wonton).  All of us split a huge order of curly fries, and my mom and I split an elephant ear.



Speaking of food, I made this chicken enchilada pizza by Gimme Some Oven a few weeks ago.  Oh man.  Let me repeat.  OH MAN.  I made this for Cinco de Mayo, because I wanted to have some fun with that, plus I wanted to use my new Pampered Chef pizza stone for the first time.  This recipe was soooooooo delicious.  Gimme Some Oven is one of my favourite food blogs, and for good reason.  The recipes are always a hit and usually fairly simple.

I used a poblano pepper only on my half of the pizza (no, I didn’t eat half in one sitting, though I wanted to, but I had leftovers as well) and I omitted the green chilies altogether.  You can do what is preferred for your own family or friends.

My mom had a slice too, and absolutely loved it!  I was pretty surprised, because sometimes she turns up her nose at the things I cook.  So if it was mom-approved, then you know it must be good. 😉

Chicken Enchilada Pizza

serves 4

-1tbsp. olive oil
-1 small white onion, peeled and diced
-1 poblano pepper, diced
-1 (4oz) can diced green chiles, drained (I omitted this)
-1 large unbaked pizza crust, homemade or storebought (I used whole wheat dough)
-2cu red enchilada sauce, homemade or storebought
-2cu shredded or cubed cooked chicken
-2cu shredded Monterrey Jack Cheese (I had bought a Mexican blend for this, then accidentally grabbed sharp cheddar, but it still was great!)
-handful of fresh cilantro, stems removed

-Preheat oven to 425 degrees.
-Heat oil in a skillet over medium-high heat until shimmering, then add onions and poblano, and cook for about 5 minutes. Add diced green chiles (if you’re using them) and cook for 2 more minutes, then remove from heat.
-In a bowl, mix the shredded or cubed chicken with a few spoonfuls of enchilada sauce, to fully cover.
-Prepare the pizza by spreading about 1 cup of enchilada sauce evenly on the crust, leaving a 1-inch border. Layer the onion/poblano/chile mixture evenly on top of the sauce, then the chicken, and then sprinkle cheese all over the top.
-Bake for 10-12 minutes, or according to the crust’s package instructions, or until done.
-Remove and sprinkle with fresh cilantro. Slice and serve immediately.

Other pizza recipes previously seen on Never The Same Dish:

Buffalo Chicken Pizza

Basil Goat Cheese Pizza

Pepperoni Pizza

Barbecue Chicken Pizza

Three Cheese Rosemary and Pepperoni Pizza


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