This dish is a simple marriage of an enchilada and pizza that has become a favorite of mine. If you’re craving enchiladas, this is a great shortcut, because it doesn’t involve laboring over a big pot of sauce or the time-consuming process of rolling enchiladas. Canned enchilada sauce is a great ingredient to have on hand because it’s generally low-fat and has great flavor, and it can be used for more recipes than just enchiladas, like my Mexican Cocktail Meatballs (see page 107).
Recipe information
Yield
makes 1 serving
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Bake the tortilla on a small nonstick baking sheet for 5 to 7 minutes per side, or until it is completely crisp. If air bubbles form while cooking, poke them with a fork, and then use a spatula or oven mitt to carefully press the air out. Remove the sheet from the oven.
Step 3
Meanwhile, in a medium bowl, gently toss the chicken with 2 tablespoons of the enchilada sauce until it’s well coated.
Step 4
Place the chicken mixture on the tortilla, leaving 1/2 inch all around the edge bare. Sprinkle the cheese evenly over the top of the chicken, followed by the olives.
Step 5
Transfer the sheet to the oven and bake the pizza for 2 to 4 minutes, or until the cheese is completely melted. Drizzle the remaining 1 tablespoon enchilada sauce evenly over the top of the pizza. Let it stand for 3 minutes, then slice into 4 equal wedges. Serve immediately.
nutrition information
Step 6
Calories: 279
Step 7
Protein: 37g
Step 8
Carbohydrates: 15g
Step 9
Fat: 7g
Step 10
Saturated Fat: 2g
Step 11
Cholesterol: 75mg
Step 12
Fiber: 2g
Step 13
Sodium: 556mg
