Mexican Chicken Pizzas (Print Version)
Tender chicken and spicy sauce on crispy tortillas topped with melted cheese and fresh garnishes.
# Ingredients:
Proteins and Dairy
01 -
4 cups cooked, shredded chicken (rotisserie recommended)
02 -
1 ounce taco seasoning
03 -
1/4 cup sour cream
04 -
8 ounces shredded sharp cheddar cheese
05 -
8 ounces shredded pepper jack cheese
06 -
16 ounces canned refried beans
Sauces and Canned Goods
07 -
19-ounce can red enchilada sauce, divided
08 -
4-ounce can diced green chilies
Produce
09 -
1-2 medium tomatoes, diced (for garnish)
10 -
3-4 green onions, sliced (for garnish)
Breads and Oils
11 -
16 taco-sized flour tortillas
12 -
1 to 2 cups vegetable oil (for frying)
# Instructions:
01 -
Combine shredded chicken with taco seasoning, half a cup of the enchilada sauce, diced green chilies, sour cream, and one cup of the combined shredded cheeses; mix thoroughly.
02 -
Heat vegetable oil in a large skillet over medium-high heat and fry tortillas in batches until golden brown and crisp, about 1-2 minutes per side; drain on paper towels.
03 -
On one fried tortilla, spread a layer of refried beans, add several spoonfuls of the chicken mixture, sprinkle with some cheese, then top with a second tortilla.
04 -
Spread approximately three tablespoons of enchilada sauce over the top tortilla and generously sprinkle with remaining cheese.
05 -
Place assembled tortillas on a baking sheet and bake in a preheated oven at 204°C (400°F) for 10 minutes, or until cheese is melted and bubbly.
06 -
Remove from oven and garnish with diced tomatoes and sliced green onions before serving.
# Notes:
01 -
Using rotisserie chicken significantly reduces prep time and enhances flavor.