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Cheesy Enchilada Pizza

Barret's picture
Ingredients
  Chili oil/Vegetable oil 1 Tablespoon
  Skinless boneless chicken breast 3⁄4 Pound, cut into 1/2-inch pieces
  Chopped ginger 1 Teaspoon
  Canned no salt added tomato sauce 8 Ounce
  Chili garlic 1 Tablespoon (With Garlic)
  Soy sauce 1 Teaspoon
  Ready to serve original pizza crust 16 Ounce (12 To 14 Inches In Diameter)
  Sliced water chestnuts 8 Ounce (Drained)
  Small snow pea pods 2 Ounce (Chinese 1/2 Cup)
  Sliced red onion 1⁄3 Cup (5.33 tbs)
  Shredded mozzarella cheese 8 Ounce
  Chopped cilantro 1 Tablespoon
Directions

1. Heat oven to 375ºF. Heat wok or 10-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken and gingerroot; stir-fry 2 to 3 minutes or until chicken is no longer pink in center. Reduce heat to medium. Stir in tomato sauce, chili puree and soy sauce.

2. Spoon chicken mixture onto pizza crust to within 1/2 inch of edge. Top with water chestnuts, pea pods and onion. Sprinkle with cheese.

3. Bake 15 to 20 minutes or until the enchilada is hot and cheese is melted. Sprinkle with cilantro.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Breakfast
Taste: 
Spicy
Feel: 
Cheesy
Method: 
Baked
Ingredient: 
Cheese, Chicken, Vegetable
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
8

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