Wednesday, April 24, 2013

Chicken Enchilada Pizza

Sunday was my hubby's 30th birthday! We had a great relaxing day. It started with our favorite local place, The Alcove. I had cinnamon roll french toast with bacon. While Protein Boy had egg whites, grilled chicken, black beans and broccoli...weird...
 Then we came home and he opened his presents from all the fam. He loved them all.
 This is the beautiful leather bag he got from the aunties and uncles.
 That evening we had a blast at the Golden Road Brewery in Glendale. It was great beer, food and company.
 Me and Em!
 J and his buddies John Michael and Chris
 JM's finance Sabrina with me and Em.
 We even played the games they had. Shuffle board, ping pong and bean bags. For a guy who loves games, this was the perfect place for his birthday. Happy Birthday my love!

I found this recipe from one of my fav food bloggers, How Sweet it is. As you know, I LOVE pizza. I also LOVE Mexican food. So this blends my pizza and Mexican tastes into a delightful dinner. YUM!

Chicken Enchilada Pizza
1 premade pizza dough
1/2 cup enchilada sauce
1/2 cup sharp cheddar cheese
1/2 cup Monterey Jack cheese
4 chicken tenders
1/4 cup diced red bell peppers
1/4 cup diced green bell peppers
2 Tbsp diced red onion
1 jalapeno seeded and diced
1/2 can diced green chilis
2 garlic cloves
1 Tbsp olive oil
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp smoked paprika
1/2 avocado
6 cherry tomatoes
2 Tbsp chopped cilantro
sour cream for topping

Preheat oven to 450. If you are using a pizza stone or a cast iron skillet like me, place in the oven to heat up.
Dice veggies

Grate cheeses and mix together
Cook chicken tenders. Season with salt and pepper. Remove and set aside.
Heat 1 Tbsp oil in pan and add peppers, onion and garlic. Cook until softened, about 5 minutes.
Remove pizza stone or cast iron skillet from oven. Optional: drizzle 2 tsp olive oil and sprinkle 1 tsp corn meal in the bottom then place stretched pizza dough in. Bake for 5-8 minutes.
Shred cooked chicken.
Add chicken, green chilies and spices to pan with cooked peppers.
Stir until spices are well blended.
Remove par baked pizza dough from oven. Pour about 1/2 cup of enchilada sauce onto pizza.
Sprinkle a handful of cheese over sauce.
Evenly top with chicken and pepper mixture.
Top with remaining cheese. Bake for 12 minutes.
Slice avocado and quarter cherry tomatoes.
Remove pizza from oven allow it to sit for 2 minutes.
Remove from skillet or pizza stone and place on cutting board. Top with sliced avocados, cilantro and tomatoes then cut into 8 slices.

Serve and top with a dollop of sour cream.

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