Ingredients
1tbspolive oil
1small white onion,peeled, diced
1poblano pepper,diced
4ozgreen chilis,(1 can) diced, drained
1large pizza crust,unbaked, homemade, or store-bought
2cupsred enchilada sauce,homemade, or store-bought
2cupschicken,shredded, cooked, such as rotisserie
2cupsMonterrey Jack cheese,shredded
handfulfresh cilantro,stems removed
Preparation
Preheat the oven to 425 degrees F.
Heat the oil in a skillet over medium-high heat until shimmering. Add the onions and poblano peppers, and saute for 5 minutes or until onions are cooked and translucent.
Add diced green chiles and cook for 2 minutes more. Remove from heat.
In a bowl, toss the shredded chicken with a few spoonfuls of the enchilada sauce.
Prepare the pizza by spreading about 1 cup of the enchilada sauce evenly on the crust, leaving a 1-inch border. Layer the onion, poblano, and chili mixture evenly on top of the sauce, add the sauced chicken, and then sprinkle the top with cheese.
Bake for 10 to 12 minutes, or according to the crust’s package instructions, or until the cheese is melted and the crust begins to turn golden brown.
Remove and sprinkle with fresh cilantro. Slice and serve immediately.
