Chicken Enchilada Pizza

Preheat oven to 425 F.

Heat oil in a skillet over medium-high heat until shimmering. Add onions and poblano, 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 and set aside.

In a bowl, toss the shredded chicken with a few spoonfuls of the enchilada sauce. Set aside.

Put your crust into your pan or on your baking stone. Prepare the pizza by spreading the remaining enchilada sauce evenly on the crust, leaving a 1-inch border. Layer the onion/poblano/chile mixture evenly on top of the sauce, then add the sauced chicken, then sprinkle the top with cheese. Bake for 10-12 minutes, or according to the crust’s package instructions, or until the cheese is melted and the crust begins to turn golden brown. Remove from the oven and sprinkle with fresh cilantro. Slice and serve immediately.