Mexican Chicken Pizzas Recipe

Introduction

These Mexican Chicken Pizzas are a fun and flavorful twist on traditional pizza. Crispy fried tortillas layered with seasoned chicken, beans, cheese, and topped with enchilada sauce make for a delicious, easy-to-make meal that’s perfect for any night of the week.

Ingredients

• 4 cups cooked, shredded chicken (rotisserie chicken works well)
• 1 oz taco seasoning
• 19 oz can of red enchilada sauce, divided
• 4 oz can of diced chilies
• 1/4 cup sour cream
• 8 oz shredded sharp cheddar cheese
• 8 oz shredded pepper jack cheese (mix together with cheddar)
• 16 taco-sized flour tortillas
• 1–2 cups vegetable oil (for frying tortillas)
• 16 oz can of refried beans
• 1–2 tomatoes, diced (for garnish)
• 3–4 sliced green onions (for garnish)

Instructions

1. Step 1: In a large bowl, combine the shredded chicken with taco seasoning, 1/2 cup of the enchilada sauce, diced chilies, sour cream, and 1 cup of the mixed cheddar and pepper jack cheese.
2. Step 2: Heat vegetable oil in a large pan over medium-high heat. Fry the tortillas one at a time until golden brown and crispy, about 1–2 minutes per side. Drain on paper towels.
3. Step 3: To assemble, spread a layer of refried beans on one fried tortilla. Top with a couple of spoonfuls of the chicken mixture and a small sprinkle of cheese. Place a second fried tortilla on top.
4. Step 4: Spread approximately 3 tablespoons of enchilada sauce over the top tortilla and sprinkle with additional cheese.
5. Step 5: Bake the assembled pizzas at 400°F (200°C) for 10 minutes, or until the cheese is melted and bubbly.
6. Step 6: Remove from the oven and garnish with diced tomatoes and sliced green onions before serving.

Tips & Variations

• Use leftover chicken or rotisserie chicken for quick prep and great flavor.
• Try using corn tortillas for a gluten-free option, but be gentle when frying as they can be more fragile.
• Add jalapeños or hot sauce to the chicken mixture if you like a spicier kick.
• For a lighter version, brush tortillas with oil and bake until crispy instead of frying.

Storage

Store leftover Mexican Chicken Pizzas in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes to keep the tortillas crisp, or microwave gently if short on time. Avoid reheating in the microwave too long, as tortillas may become soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can assemble the pizzas and refrigerate them before baking. Bake just before serving for the best texture.

What can I use instead of refried beans?

You can substitute mashed black beans or canned refried black beans for a different flavor profile.

Mexican Chicken Pizzas Recipe

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★★★★★

4.5 from 86 reviews

These Mexican Chicken Pizzas are a flavorful and satisfying dish combining shredded chicken seasoned with taco spices and enchilada sauce, layered between crispy fried tortillas and baked with melty cheese. Topped with fresh tomatoes and green onions, they’re perfect for a hearty dinner or festive gathering.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8 Mexican chicken pizzas (each made of two tortillas) 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chicken Mixture

• 4 Cups Cooked, Shredded Chicken (rotisserie recommended)
• 1 oz Taco Seasoning
• 1/2 cup Red Enchilada Sauce
• 4 oz Can of Diced Green Chilies
• 1/4 Cup Sour Cream
• 1 cup Mixed Shredded Cheese (4 oz Sharp Cheddar + 4 oz Pepper Jack)

Other Ingredients

• 16 Taco-Sized Flour Tortillas
• 1–2 Cups Vegetable Oil (for frying)
• 16 oz Can of Refried Beans
• Remaining 1 cup Red Enchilada Sauce (for topping)

Garnish

• 1–2 Tomatoes, diced
• 3–4 Green Onions, sliced

Instructions

1. Prepare the Chicken Mixture: Shred the rotisserie chicken finely and combine it with taco seasoning, 1/2 cup of the enchilada sauce, diced green chilies, sour cream, and 1 cup of the mixed shredded cheese. Mix thoroughly until well blended.
2. Fry the Tortillas: Heat vegetable oil in a large pan over medium-high heat. Fry each taco-sized flour tortilla for about 1-2 minutes on each side until golden brown and crispy. Remove tortillas and drain on paper towels to remove excess oil.
3. Assemble the Pizzas: Spread a generous layer of refried beans on one fried tortilla. Add a couple of spoonfuls of the prepared chicken mixture on top, sprinkle a bit of cheese, then place another fried tortilla on top, creating a sandwich.
4. Add Sauce and Cheese: Spread approximately 3 tablespoons of the remaining enchilada sauce evenly over the top tortilla, then sprinkle additional shredded cheese over the sauce to cover well.
5. Bake: Preheat the oven to 400°F (204°C). Place assembled chicken pizzas on a baking sheet and bake for 10 minutes, or until the cheese on top is thoroughly melted and bubbly.
6. Garnish and Serve: Once baked, remove the pizzas from the oven and garnish with diced tomatoes and sliced green onions for a fresh finish. Serve hot.

Notes

• Using a rotisserie chicken saves time and adds great flavor.
• Frying the tortillas gives the pizzas a crispy texture which contrasts nicely with the creamy filling.
• You can adjust the spice level by adding more or fewer diced green chilies or choosing mild/extra spicy taco seasoning.
• For a lighter version, consider baking the tortillas instead of frying.
• These pizzas can be made ahead and reheated; however, they are best enjoyed fresh and hot.

Keywords: Mexican chicken pizza, enchilada chicken, fried tortilla pizza, easy Mexican dinner