Green Chile Chicken Pizza

1 pound boneless skinless chicken breasts or thighs

Recipe and photo by Sara Newberry

2 cups green chile salsa

4 burrito size flour tortillas

2 cups shredded Mexican blend cheese

Sliced avocado and pico de gallo, for serving

Salt and pepper

In a Dutch oven over medium heat, combine chicken and salsa. Bring to a simmer and let simmer until chicken is cooked through, about 12 minutes. Remove from heat. Transfer chicken to a bowl and let stand until cool enough to handle. Shred chicken using two forks or your fingers. Season to taste with salt and pepper. 

Heat broiler on low. Place tortillas on a sheet pan and broil until starting to brown and crispy round the edges, about 3 minutes. 

Divide shredded chicken evenly among tortillas and top each with 1/2 cup cheese. Broil until cheese is melted and beginning to brown lightly, about four minutes. To serve, top with sliced avocado and pico de gallo.