Chicken Enchilada Pizza

 

Chicken Enchilada Pizza

 

Our family has been working really hard on teaching the kids to enjoy every season and the foods that come along with that season. It’s harder than you would think because we get stuck in our habits and it’s really easy to get cooking without talking to your kids about what foods you’re using and why you’re using zucchini instead of asparagus or whatever. This chicken enchilada pizza is my attempt at teaching the kids how to make use of seasonal produce and working with Progresso Light Soups made it so much easier.

Chicken Enchilada Pizza

 

Plus, let’s be honest I am not always on top of things and sometimes the pizza I had planned for dinner just isn’t going to happen thanks to forgetting the pizza dough. Doh! It was actually our daughter that said, well if you’re making a Mexican pizza couldn’t we use tortillas for the crust? Ok!!! Having these kids help in the kitchen is finally paying off!!

 

Chicken Enchilada Pizza

 

Finally, a win!! Are those not the best moments ever? I hurried and told her that it was a fantastic idea and quickly explained that we were going to do an experiment! Kids love experiments, especially our oldest. So we turned Progresso Light soup (that’s right, it’s a healthier soup turned into a pizza sauce!) into a thicker sauce with a Mexican flair. Those soups don’t taste like pure, goopy, sodium in a can, but instead are really flavorful and lighter on those belt loops too.  And just like she suggested we used tortillas as the crust. It was actually delicious!!

And we talked about how we had a little zucchini and corn to use up from our summer produce so we added those as extras on top of the pizzas. So pretty much it was a winning night and we all went to bed happy. I love those days, in fact on the days that don’t go so well I can at least remember the good ones to get me through. And now I have this darn good pizza to get me through too. And don’t you dare be scared because you’d never guess it was soup and I’m not kidding, we devoured it.

 

What Are Enchiladas?

An enchilada is a corn tortilla rolled around a filling of meat.

 

What Is the Difference Between Enchiladas and Burritos?

The main difference is in the tortilla.

Enchiladas are made with corn tortillas, and burritos are made with flour tortillas.

 

Can Enchiladas Be Frozen?

To freeze unbaked enchiladas: Cover the casserole dish with a lid or wrap tightly with foil and freeze directly in the dish.

To freeze left-over enchiladas, tightly wrap the entire pan with foil, crimping to seal around the edges to prevent freezer burn, and freeze up to 3 months.

 

 

Chicken Enchilada Pizza

Chicken Enchilada Pizza

Ingredients:

  • 1 can Progresso Light Chicken and Cheese Enchilada Soup
  • 1 Tablespoon Crema
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander powder
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 6 Tortillas
  • 16 ounces oaxaca cheese, shredded
  • 1 Zucchini, grilled and chopped
  • 1 cup corn
  • guacamole * optional
  • salsa * optional

Directions:

  1. Heat a skillet over medium heat and drizzle in a little oil.
  2. Once hot, add the tortillas one at a time, cooking until golden and crisp on each side.
  3. Set aside.
  4. Heat the oven to broil.
  5. Whisk together the water and cornstarch in a little bowl.
  6. In a saucepan over medium high heat, add the soup, spices and crema.
  7. Bring to a boil.
  8. Quickly whisk in the cornstarch and turn down to a simmer.
  9. Cook until thick and remove from the burner.
  10. Spread a little sauce on each tortilla, adding a little extra chicken if desired.
  11. Top with cheese and if you’d like, zucchini and corn.
  12. Place on a pizza pan and bake until melted and beginning to brown.
  13. Remove from the oven and top with guacamole and salsa.

Enjoy!

You can add extra cooked chicken if desired

Nutrition Information

Yield: 6 individual pizzas, Serving Size: 1

  • Amount Per Serving:
  • Calories: 412 Calories
  • Total Fat: 26.2g
  • Cholesterol: 87.8mg
  • Carbohydrates: 24.9g
  • Fiber: 2.6g
  • Sugar: 4.8g
  • Protein: 21.4g
All images and text ©Carrian Cheney for Oh Sweet Basil.

 

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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15 comments on “Chicken Enchilada Pizza”

  1. How much crema? Not in list of ingredients?

  2. Pingback: Weekly Meal Plans 13 - theBitterSideofSweet

  3. My family would go nuts for these pizzas!

  4. We do pizza on tortillas all the time for lunch, but I’m never this creative! Love that you used the Progresso – sounds delicious!

  5. Oh my word. Two of my favorite things combined: pizza & enchiladas. Pinned and THANK YOU! 🙂

  6. NO WAY! I just made a chicken enchilada flatbread for dinner tonight (of course not as pretty as yours lol)! And since I have some leftovers, I’m totally going to try your version, sounds delicious and is something that I know we’ll love 🙂

  7. What a fun recipe! I love it!

  8. Do you use flour or corn tortillas?

  9. um. YES. Okay? YES! I love this. I love hearing about your cooking adventures/experiments with your kids. So fun!

  10. This pizza looks really delicious girl!