Grilled Chicken Enchilada Mexican Pizzas
Prep: 10 minutes
Grill: 7 minutes • Serves: 4
Nonstick cooking spray
1 cup refried beans
1-1/2 cups shredded skinless rotisserie chicken meat (about 8 ounces)
1-1/2 cups shredded Sargento® Mexican Blend Cheese
1/2 cup red enchilada sauce
1/2 cup drained canned Red Gold® Diced Tomatoes
1/4 cup sour cream
4 green onions, thinly sliced
1. Prepare outdoor grill for direct grilling over medium-high heat. Spray both sides of tortillas with cooking spray and place on hot grill rack; cook 4 minutes or until tortillas are crisp, turning once. Transfer tortillas to rimmed baking pan.
2. Spread beans over 4 tortillas; top with chicken, 3/4 cup cheese, remaining 4 tortillas, enchilada sauce, tomatoes and remaining 3/4 cup cheese. Place pan on hot grill rack; cover and cook 3 minutes or until cheese is melted and tortilla edges are golden brown.
3. Serve pizzas topped with sour cream and green onions.
Approximate nutritional values per serving (1 Mexican pizza):
458 Calories, 21g Fat (9g Saturated), 97mg Cholesterol,
888mg Sodium, 37g Carbohydrates, 7g Fiber, 32g Protein
Chef Tips:
To bake pizzas, skip step 1 and preheat oven to 400°. Place tortillas on rimmed baking pan; spray both sides with cooking spray and bake 10 minutes or until crisp. Assemble pizzas as directed in step 2; bake 5 minutes or until cheese is melted and tortilla edges are golden brown.
Customize pizzas by topping with avocado, black olives, jalapeños and/or your favorite hot sauce.