Skip to main content

MEXICAN PIZZA

Image
By
MEXICAN PIZZA

PREP TIME
COOK TIME
TOTAL TIME
A crust of flour tortillas and a filling of refried beans, shredded rotisserie chicken and salsa. Top it off with a little enchilada sauce and cheese and you got yourself an incredible Mexican Pizza for dinner!
Author: 
Recipe type: Dinner
Serves: 4 pizzas
INGREDIENTS
  • 1 (16 oz) can low-fat refried beans (you may not need the entire can)
  • 2 cups shredded rotisserie chicken (I would more than likely use ground turkey)
  • ½ cup salsa
  • vegetable oil, or cooking spray (olive oil)
  • 8 flour tortillas, fajita or taco size (GF tortillas)
  • 1 (10 oz) can red enchilada sauce (you will only need about half a can) 
  • 8 ounces shredded Mexican blend cheese (dairy free)
  • 2 green onions, thinly sliced
  • 2 Roma tomatoes, diced

INSTRUCTIONS
  1. Preheat oven to 350ºF.
  2. Warm up beans in a small bowl in the microwave. Combine chicken and salsa in another bowl and warm it up in the microwave.
  3. To toast the tortillas, either heat oil in a skillet and fry both sides of the tortilla, or spray both sides of tortilla with cooking spray and heat on skillet (my preferred method).
  4. Lay four of the toasted tortillas on a large baking sheet. Spread with about 2 tablespoons of refried beans on each tortilla. Top with the salsa/chicken mixture, evenly dividing it among the four tortillas. Top with another toasted tortilla.
  5. Spread a thin layer of enchilada sauce on the top of each tortilla. Sprinkle with shredded cheese, evenly dividing it among the four pizzas. Bake in preheated oven for 5-7 minutes, or until the cheese is melted.
  6. Cut into triangles and serve immediately. Enjoy!

Labels:

Comments

Post a Comment

Popular posts from this blog

Homemade Taco Sauce

By
This is nice and uncomplicated! You know the only thing I'd change is the salt and make it kosher, other than that this recipe is clean. I haven't made it yet but I will the next time I need taco sauce! Homemade things are better!
Post a Comment
Read more

Hough Bakery - butter cookies

By
Hough Bakery By  Gail Greenberg   &   Diane Rolfe Hough Bakery was an integral  part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have  always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra  magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately  even with Archie's being open, my food afflictions will not allow  me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I  will switch some things  around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streus...
Post a Comment
Read more

BOB'S RED MILL BUTTERMILK BISCUITS (GLUTEN FREE)

By
BOB'S RED MILL BUTTERMILK BISCUITS (GLUTEN FREE) This recipe can be found on the bags of Gluten Free 1-to-1 Baking Flour. Rating 1 2 3 4 5 Servings 6 servings Prep Time 15 minutes Cook Time 18 minutes Passive Time 5 minutes Submitted By Bob's Red Mill Natural Foods Dietary Specialty   Gluten Free ,  Low/No Sugar ,  Soy Free ,  Vegetarian Ingredients 2-1/2   cups   Gluten Free 1-to-1 Baking Flour 2-1/2   tsp   Baking Powder 1/2   tsp   Baking Soda 2   tsp   Sugar  ( Raw sugar ) 1   tsp   Salt   1/2   cup   Butter   chilled and cut into 1/4-inch cubes ( Smart or Earth Balance ) 2     Eggs   3/4   cup   Buttermilk   + 1 Tbsp, divided ( I would use plain Lifeway Kefir )  Instructions Preheat oven to 450° F. Line a baki...
Post a Comment
Read more