Shelly's Recipe

CHICKEN ENCHILADA VERDE PIZZA

Category: Pizza

1 pkg (17.3 oz) frozen puff pastry, thawed
6 tomatillos, husks removed, quartered
2 (4-1/2 oz) cans 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 tbsp olive oil
3 garlic cloves, minced
6 oz sliced deli chicken, chopped
1/2 tsp ground cumin
1/8 tsp ground coriander
1/4 tsp ground ancho chili pepper
1/3 cup sour cream
1 tsp Louisiana-style hot sauce with lime

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. Makes 2 pizzas