Enchilada Pizza

Chicken Taco Pizza was such a success that I decided to give Enchilada Pizza a try. The original recipe for Enchiladas can be found here, Thanks Rachael Ray! I am going to prepare the chicken and sauce as it calls for in the original recipe but put it on a pizza crust and top with cheese to make an easier version of enchiladas.

Enchilada Pizza: Serves 4-8

1/2lb Chicken Breast - boneless/skinless
Chicken Broth
1 Bay Leaf
Onion
2TB Tomato Paste
1tsp Oregano
3tsp Chili Powder
1/2tsp Cayenne Pepper
1tsp Ground Cumin
15oz Can Tomato Chunks - drained
Salt & Pepper
2C Tomato Sauce
2tsp Hot Pepper Sauce
1/4tsp Ground Cinnamon
4oz Monterey Jack Cheese Shredded
1 Onion Chopped
Salt & Pepper
1/4C Rice
1/2C Water
1 Pizza Crust (I am using Pillsbury)

Place chicken in a pot and cover with chicken broth, 1 bay leaf and a small onion that has been quartered. Boil until the chicken is cooked through and can be shredded with forks. Remove from the broth, shred and add tomato paste, oregano, 2tsp chili powder, cayenne pepper, cumin, tomato chunks, chopped onion and salt & pepper in a large saute pan and cook over medium low heat, if the mix is extremely dry add broth 1TB at a time. Keep in mind you will be adding the rice to this pan and it will absorb some liquid, but you don't want your pizza to be soggy!

Place water in a small sauce pan and bring to a boil, add rice and reduce to a simmer. Cook until the rice has absorbed all the water. Add to the chicken pan stir to incorporate.

Mix together tomato sauce, pepper sauce, 1tsp chili powder, cinnamon and salt and pepper in a small sauce pan and cook over low heat until simmering. Cook for 4-5 minutes.

Stretch the pizza crust to fill a greased cookie sheet and bake at 400° for 6-8 minutes until the crust starts to crisp.

When you remove the crust from the oven spread the sauce evenly on top of the crust then the chicken mixture, ending with the shredded cheese. Return to the oven for 5-6 minutes until the cheese has melted. Serve and enjoy!

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WW: 14 Points Plus / serving @ 4 servings
7 Points Plus / serving @ 8 servings