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Chicken Enchilada Rectangle Pizza Zoom

Chicken Enchilada Rectangle Pizza Recipe


All your favorite flavors of the Southwest in a pizza-like tart. Use leftover chicken or buy ready-cooked and diced from the supermarket. The perfect light meal or appetizer!
Makes: Serves 6.

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Step 1

Preheat oven to 400°F. Lightly spray rectangle tart pan with vegetable pan spray. Roll out pizza crust to line tart pan. Press crust into base and up sides of pan. Trim away excess dough and reserve for another use. Bake 8-10 minutes. Remove pizza crust from oven to cooling rack.

Step 2

Meanwhile, combine chicken, beans, salsa, corn, olives, green onions, bell pepper seasoning mix, garlic and 1/2 cup shredded cheese in large bowl. Spread mixture evenly over crust. Sprinkle with remaining 1/2 cup cheese.

Step 3

Bake 10-12 minutes or until cheese is melted and crust is golden brown. Remove from oven to cooling rack; cool 5-8 minutes. Remove from pan to serving platter. Cut into squares and serve immediately.

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Ingredients

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vegetable pan spray

vegetable pan spray

refrigerated pizza crust

1 package (13.8 ounces) refrigerated pizza crust

cooked chicken

4 ounces cooked chicken (, finely chopped (about 1 cup))

refried beans

1/2 cup refried beans

chunky salsa

1/2 cup chunky salsa

frozen corn kernels

1/2 cup frozen corn kernels

sliced pitted ripe black olives

1/4 cup sliced pitted ripe black olives

green onions

2 green onions (, thinly sliced)

diced red bell pepper

2 tablespoons diced red bell pepper

southwest seasoning mix

1 teaspoon southwest seasoning mix

fresh garlic

1 clove fresh garlic (, finely minced)

shredded Colby-Jack cheese

1 cup (4 ounces) shredded Colby-Jack cheese (, divided)

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Rectange Tart Pan

Rectange Tart Pan

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