Chicken Enchilada Pizzas
🕒 Total Time: 25 minutes
🥘 Recipe Yield: 4 tortillas
🍽️ Servings: 4
Description:
This delightful recipe hails from the beloved Betty Crocker “Fast and Flavorful” Cookbook, offering a swift solution for a satisfying lunch or effortless dinner option. It boasts the allure of enchiladas but with a fraction of the time commitment, making it a perfect choice for those seeking a quick and flavorful meal.
Ingredients:
- 4 flour tortillas
- 1 onion
- 1 cup green chili salsa
- 2 tablespoons sliced ripe olives
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack cheese
Nutritional Information (per serving):
- Calories: 551.7
- Fat: 34g
- Saturated Fat: 16.1g
- Cholesterol: 117.5mg
- Sodium: 885.9mg
- Carbohydrates: 22.4g
- Fiber: 2.3g
- Sugar: 3.1g
- Protein: 38.7g
Keywords:
Chicken, Poultry, Meat, High Protein, High In…, < 30 Mins, Oven, Beginner Cook, Easy, Inexpensive
Instructions:
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Preheat oven: Begin by preheating your oven to 400°F (200°C), ensuring it reaches the desired temperature before proceeding with the recipe.
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Prepare tortillas: Lay out the flour tortillas evenly on an ungreased cookie sheet, making sure they are spaced apart to allow for even baking.
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Bake tortillas: Place the cookie sheet in the preheated oven and bake the tortillas until they become crisp, which typically takes around 5 to 10 minutes. Keep an eye on them to prevent burning.
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Cook onions: While the tortillas are crisping up, heat oil in a 10-inch skillet over medium heat. Add finely chopped onions to the skillet and cook them until they become tender, stirring frequently to prevent sticking or burning. Once the onions are soft and translucent, remove the skillet from the heat and set it aside.
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Prepare chicken mixture: To the skillet with the cooked onions, add the shredded chicken, green chili salsa, and sliced ripe olives. Mix everything together until well combined, ensuring the flavors meld together beautifully.
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Assemble pizzas: Once the tortillas are crisp and golden, remove them from the oven. Spread a generous layer of sour cream evenly over each tortilla, serving as the creamy base for your enchilada pizzas. Next, spoon the prepared chicken mixture over the sour cream layer, distributing it evenly among the tortillas. Finally, sprinkle a generous amount of shredded Monterey Jack cheese over the top of each pizza, ensuring each bite is loaded with gooey goodness.
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Bake until cheese melts: Return the assembled pizzas to the oven and bake them until the cheese is melted and bubbly, typically taking about 5 to 8 minutes. Keep a close eye on them to prevent over-browning, as the goal is to achieve a golden crust and gooey cheese topping.
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Serve and enjoy: Once the cheese is melted to perfection, remove the enchilada pizzas from the oven and allow them to cool slightly before slicing and serving. These delectable delights are best enjoyed hot, straight from the oven, alongside your favorite accompaniments such as a crisp green salad or a side of zesty salsa.
Additional Notes:
- Feel free to customize these enchilada pizzas with your favorite toppings, such as diced tomatoes, jalapeños, or cilantro, to suit your taste preferences.
- If you’re short on time, you can use pre-cooked rotisserie chicken or leftover shredded chicken to streamline the preparation process.
- These chicken enchilada pizzas make for a fantastic make-ahead meal option. Simply assemble the pizzas up to the baking step, cover them tightly with plastic wrap, and store them in the refrigerator until ready to bake. This is a convenient way to have a delicious meal on the table in minutes, perfect for busy weeknights or impromptu gatherings with friends and family.
