Pizza Enchilada de Pollo
- Prep 30 min
- Total 40 min
- Ingredientes 7
- Porciones 5
Cuando hice esta pizza por primera vez, fue por pura casualidad. Tenía sobras de pollo y unos frijoles de la comida anterior, y no quise hacer los típicos nachos. De repente sentí ganas de comer enchiladas verdes, por lo que me inspiré y creé este rico plato.
Quedaría igual de rica con una salsa roja, pero el toque de la salsa verde me pareció ideal. Intenta combinar diferentes clases de quesos, eso sí, siempre esparce una buena cantidad de queso fresco al final.
¿Te animas a probarla?
por
Cristina Duffy
Actualizada May 6, 2021
Ingredientes
- 1 Masa para pizza Pillsbury™
- 3/4 taza de salsa verde
- 1 pechuga de pollo, cocida y desmenuzada
- 1 taza de frijoles negros, cocidos
- 2 tazas de queso fresco, rallado
- 1/2 taza de tomates cortados en gajos
- Cilantro, al gusto
Instrucciones
-
1Precalienta el horno a 425° F.
-
2Enharina levemente la superficie de una bandeja para hornear y extiende sobre ella la masa para pizza.
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3Cubre con la salsa verde, el pollo desmenuzado, los frijoles negros y el queso rallado.
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4Lleva la pizza al horno caliente por 15 minutos, o hasta que se derrita el queso.
-
5Saca la pizza del horno, decora con los gajos de tomate y el cilantro picado.
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6Sirve de inmediato.
Consejos de expertos
-
consejo 1
Agrega un toquecito de chile si quieres la pizza un poco picante.
Información Nutricional
No hay información nutricional disponible para esta receta
Más acerca de esta receta
-
Cuando hice esta pizza por primera vez, fue por pura casualidad. Tenía sobras de pollo y unos frijoles de la comida anterior, y no quise hacer los típicos nachos. De repente sentí ganas de comer enchiladas verdes, por lo que me inspiré y creé este rico plato. Quedaría igual de rica con una salsa roja, pero el toque de la salsa verde me pareció ideal. Intenta combinar diferentes clases de quesos, eso sí, siempre esparce una buena cantidad de queso fresco al final. ¿Te animas a probarla?
© 2024 ®/TM General Mills Reservados todos los derechos
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