Description
Delicious Mexican Chicken Tortilla Pizzas made with seasoned chicken, cheese, and garnished with fresh toppings.
Ingredients
Scale
- 4 cups (about 600 g) cooked, shredded chicken
- 1 oz (28 g) taco seasoning
- 540 g canned red enchilada sauce, divided
- 113 g canned diced green chilies
- 60 ml sour cream
- 230 g shredded sharp cheddar cheese
- 230 g shredded pepper jack cheese
- 16 taco-sized flour tortillas
- 240–480 ml vegetable oil, for frying
- 450 g canned refried beans
- 1–2 tomatoes, diced
- 3–4 green onions, sliced
Instructions
- Combine shredded chicken with taco seasoning, 120 ml of the enchilada sauce, diced green chilies, sour cream, and 115 g of the mixed cheddar and pepper jack cheeses in a large bowl.
- Heat vegetable oil in a large skillet over medium-high heat. Fry tortillas in batches until crisp and golden on both sides, about 1–2 minutes per side. Drain on paper towels.
- Spread a layer of refried beans onto one fried tortilla. Top with spoonfuls of the chicken mixture, a sprinkle of mixed cheese, and cover with a second tortilla.
- Spread approximately 45 ml enchilada sauce over the top tortilla and sprinkle generously with additional cheese. Repeat for remaining tortillas.
- Arrange assembled pizzas on a baking tray and bake in a preheated oven at 200°C for 10 minutes, or until the cheese is melted and bubbly.
- Remove from oven and garnish with diced tomatoes and sliced green onions. Serve hot.
Notes
- For extra spice, add jalapeños or hot sauce to the chicken mixture.
- Use gluten-free tortillas for a gluten-free version of this recipe.
- Leftover pizzas can be reheated in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Bake and Fry
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pizza
- Calories: 350
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 60 mg