Chicken Enchilada Pizza – CE
corn salad
  • Clean Eating
  • poultry
Chicken Enchilada Pizza – CE
corn salad
  • Clean Eating
  • poultry
Servings:

Ingredients

Prep
  • 1 1/2 C red enchilada sauce divided
  • 3 C cooked cubed chicken or shredded chicken
  • 1/2 C canned black beans
  • 2 pizza crusts
  • 2 C shredded Monterrey jack cheese
  • 1 bell pepper any color
  • 1/2 red onion
  • 2 14 oz canned corn drained
  • 1 T olive oil
  • 1 T lime juice
  • 1/4 C fresh cilantro chopped
  • salt and pepper to taste
On Cooking Day
  • 1/4 C fresh cilantro chopped

Instructions

To Assemble
  1. Mix 1/2 of the enchilada sauce with next two ingredients in a bowl.
  2. Spread remaining enchilada sauce over pizza crust. Top with chicken mixture and sprinkle with cheese. Cover.
  3. Chop onion and bell pepper, and add to a bowl with lid along with remaining ingredients. Toss to mix.
To Cook
  1. Bake in a 400 degree oven for 10-18 minutes or until heated through. *or bake according to directions on pizza crust package.
  2. Sprinkle with cilantro. Serve with corn salad.

Ingredients

Prep
  • 1 1/2 C red enchilada sauce divided
  • 3 C cooked cubed chicken or shredded chicken
  • 1/2 C canned black beans
  • 2 pizza crusts
  • 2 C shredded Monterrey jack cheese
  • 1 bell pepper any color
  • 1/2 red onion
  • 2 14 oz canned corn drained
  • 1 T olive oil
  • 1 T lime juice
  • 1/4 C fresh cilantro chopped
  • salt and pepper to taste
On Cooking Day
  • 1/4 C fresh cilantro chopped

Instructions

To Assemble
  1. Mix 1/2 of the enchilada sauce with next two ingredients in a bowl.
  2. Spread remaining enchilada sauce over pizza crust. Top with chicken mixture and sprinkle with cheese. Cover.
  3. Chop onion and bell pepper, and add to a bowl with lid along with remaining ingredients. Toss to mix.
To Cook
  1. Bake in a 400 degree oven for 10-18 minutes or until heated through. *or bake according to directions on pizza crust package.
  2. Sprinkle with cilantro. Serve with corn salad.
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