Remember when we made that Easy Cauliflower Pizza Crust, exactly one week ago? And remember when we made that Roasted Green Enchilada Sauce to go on our Easy Green Chicken Enchiladas just before Cinco de Mayo? Guess what, my friends, we are making some magic happen today by combining two foods: enchilada + pizza!
That’s right, we are basically turning the ingredients of our Easy Green Chicken Enchiladas inside out and slapping it on our deliciously Easy Cauliflower Pizza Crust to create a just-can’t-have-one-slice kind of pizza!
An enchilada on a pizza? I know, it’s mind-blowing!
If you made a huge batch of that Roasted Green Enchilada Sauce, and froze some of it for future enchiladas, now is the time to grab it!
This Green Chicken Enchilada Pizza may sound a little intimidating; I know what you’re thinking: but I will have to cook up some chicken, and make the Roasted Green Enchilada Sauce, and then make the cauliflower pizza crust…this sounds like I need a nap!
Yes, making this Green Chicken Enchilada Pizza would be exhausting, and not so much fun, if we made everything the same night from start to finish. But remember, we like to be efficient enchilada makers so we made the Roasted green Enchilada sauce in advance, and there was plenty left over for your freezer – sauce check. Next, you cook the shredded chicken in advance. Bonus, you will have chicken all week long! Cook it any way you prefer: cubed chicken breast, Slow Cooker Pulled Chicken, or even use a rotisserie chicken from the grocery store (there is no shame in that) – chicken check. As for the pizza crust, we aren’t making that ahead, but from last Friday’s post, you now know all of the secrets to making Easy Cauliflower Pizza Crust. Use frozen, defrosted cauliflower florets to make the cauliflower rice – no chopping the cauliflower, no burning hands on hot cauliflower liquid. And the softened goat cheese to help hold everything together. – pizza crust check.
You’ve got this! I see mouth-watering Green Chicken Enchilada Pizzas in your future, where the crust is crisp, flavorful, nutritious, and doesn’t fall apart. And the Roasted Green Enchilada Sauce is creamy and slightly spicy. All of that goodness is topped with melty Monterey Jack cheese, salty Cotija cheese, red onions, juicy shredded chicken, and some fresh cilantro leaves. Basically it’s an enchilada on a pizza. Who doesn’t want that for dinner?!
- Preheat your oven to 425 degrees Fahrenheit. Follow the instructions to make and to bake the Easy Cauliflower Pizza Crust.
- While the crust is baking for 30 minutes, prepare your topping ingredients as listed above.
- Once the crust has turned golden brown remove the crust from the oven. Top it with the Roasted Green Enchilada Sauce, leaving about 1 inch for the edge of the crust. Add the Monterey Jack cheese, Cotija cheese, thinly sliced red onions, and the shredded chicken. Pop back into the oven for 5 to 10 minutes, or until the cheese is melted.
- Carefully slide the pizza off of the parchment paper onto a cutting board, or back onto your pizza stone (if using). Use a pizza cutter to slice into wedges. Top with the fresh cilantro leaves. Serve immediately.
- Due to the nature of the cauliflower crust the pizza is best when fresh. However, you can try reheating the pizza in the oven. I have not tried this.