Chicken Enchilada Pizza

Chicken Enchilada Pizza

I have been DYING to share this recipe with you!

I was afraid of overwhelming you with recipes with the word “enchilada” in them.  I didn’t want you to think of me as some crazed Mexican food freak.

Okay, okay, I truly am a Mexican food freak.

Shhhhh!  Don’t tell anyone though.  It’s our little secret.

In my quest to find healthier recipes a friend shared this one with me.  The portion sizes are HUGE and the calorie count is only 380 calories per serving! 

Go ahead, eat a salad for lunch and have two helpings of this for supper.

Trust me, you WILL want more!

It’s not often that I love something SO much that I can’t wait for lunch the next day just so I can have the leftovers.

This pizza is A-MAZING!  No alterations to the recipe required either!  Another bonus!

Okay, so that was a little fib.  We did make our own crust from scratch which I highly recommend doing because everything homemade is better than something out of the can.  BUT… if you have a huge phobia of dough like I used to or if you’re crunched on time I’ll let the canned stuff slip by.

Oh, I also used the enchilada sauce and NOT the taco sauce.

So, without further delay…

I share with you the awesomeness of…

Chicken Enchilada Pizza

 1 package refrigerated pizza crust

1/2 medium onion

1 jalapeño pepper or 1 can green chilies

8 oz Colby & Monterey Jack cheese blend (about 2 cups), shredded, & divided

2 cups diced cooked chicken breasts

1/2 cup mild green taco sauce or ¾ can green enchilada sauce

3 garlic cloves, pressed

1/2 cup grape tomatoes

1/2 cup loosely packed fresh cilantro

 1. Preheat oven to 425°F. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Bake 8-12 minutes or until crust is golden brown.

2. Meanwhile, coarsely chop onion and jalapeño. In a bowl, combine onion, jalapeño, 1/2 cup of the cheese, chicken, taco sauce and garlic; mix well.

3. Remove pan from oven. Sprinkle 1 cup of the cheese evenly over crust; top with chicken mixture and remaining cheese. Bake 6–7 minutes or until crust is deep golden brown and cheese is melted. Remove pan from oven to cooling rack.

4. Slice tomatoes lengthwise into quarters. Coarsely chop cilantro. Sprinkle tomatoes and cilantro over pizza, cut and serve!

Yield: 6 servings Nutrients per serving: Calories 380, Total Fat 15 g, Saturated Fat 9 g, Cholesterol 75 mg, Carbohydrate 34 g, Protein 28 g, Sodium 820 mg, Fiber 2 g Cook’s Tip: For a less spicy version, seed the jalapeño pepper before chopping, or substitute with a can of green chilies. Monterey Jack cheese can be substituted for the Colby & Monterey Jack cheese, if desired. If desired, ¾ can medium green enchilada sauce can be substituted for the green taco sauce.

(Sorry for the weird font change.  That’s what happens when you copy/paste.)

Peace, love and pizza heaven!


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