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Epicurious

Enchizza

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

1 (about 6-inch-diameter) yellow or white corn tortilla
4 ounces Basic Grilled Chicken (see page 219) or lean, store-bought grilled chicken, sliced into bite-sized strips or pieces
3 tablespoons medium red chili enchilada sauce, divided
1 ounce (about 1/2 cup) finely shredded 75% light Cheddar cheese (I used Cabot’s)
1 tablespoon canned sliced black olives

Preparation

  1. 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.

  2. 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

Reprinted with permission from I Can't Believe It's Not Fattening! by Devin Alexander. Copyright © 2010 Devin Alexander. Published by Clarkson Potter Publishers, a division of Random House, Inc. All rights reserved. Devin Alexander is the author of The Most Decadent Diet Ever, Fast Food Fix, and coauthor of The New York Times bestsellers The Biggest Loser Cookbook and The Biggest Loser Family Cookbook. She was a chef on NBC's The Biggest Loser and the host of Healthy Decadence on Discover Health and FitTV.
TagsEnchiladaPizzaChickenPoultryCheddarCheeseDairyOliveMainDinnerNut FreeGluten FreeEasyQuick5 Ingredients or Fewer30 Minutes or LessOven BakeCookbooks
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