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From Chef Devin Alexander is a recipe for this enchilada meets pizza.
Per Serving: 279 calories, 37g protein, 15g carbohydrates, 7g fat, 2g saturated fat, 75mg cholesterol, 2g ﬁber, 556mg sodiumYield: Serves 1
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.
- 1 (about 6-inch-diameter) yellow or white corn tortilla
- 4 ounces 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
Preheat the oven to 400°F.
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.
Meanwhile, in a medium bowl, gently toss the chicken with 2 tablespoons of the enchilada sauce until it’s well coated. 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.
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.
Source: Chef Devin Alexander in I Can't Believe It's Not Fattening