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ChefBeckyD said:Okay - so her husband is one person...but what about the rest of the guests? What if there are 10 people there who want chicken on their CHICKEN enchilada pizza?
And is her husband a guest at the party...or is she just expecting you to feed her husband?
Seriously - if she wants a vegetarian demo, then she should pick a vegetarian recipe. To take away the chicken from this recipe doesn't really make sense.
(but it's delicious with the chicken!)
To make Chicken Enchilada Pizza, you will need:
- 1 (12-inch) pre-made pizza crust
- 1 cup of cooked, shredded chicken
- 1 cup of red enchilada sauce
- 1 cup of shredded Mexican cheese blend
- 1/4 cup of diced red onion
- 1/4 cup of diced green bell pepper
- 1/4 cup of sliced black olives
- 1/4 cup of chopped cilantro
- Optional toppings: diced tomatoes, jalapenos, avocado, sour cream
Yes, you can use any type of pre-made crust such as a tortilla, flatbread, or even cauliflower crust. Just adjust the cooking time accordingly.
Yes, you can omit the chicken and use a plant-based protein alternative or add more veggies such as corn, black beans, or diced zucchini.
To prevent the crust from getting soggy, pre-bake it for 5-7 minutes before adding the toppings. This will create a barrier between the crust and the sauce, keeping it crispy.
Leftovers can be stored in an airtight container in the fridge for 2-3 days. To reheat, place the pizza in the oven at 350°F for 10-15 minutes or until heated through.