Recipes and Cooking Enchilada Pizzas Be the first to rate & review! Think of this Mexican appetizer as an open-faced enchilada. To make it a meal, add grilled chicken or steak and allocate a couple tortilla pizzas per person. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 19, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Cook Time: 20 mins Bake Time: 4 mins Total Time: 40 mins Servings: 16 Yield: 8 pizzas Jump to Nutrition Facts Ingredients 1 teaspoon olive oil ½ cup chopped onion (1 medium) 6 cloves garlic, minced Pinch salt 2 teaspoon chili powder 1 teaspoon ground cumin 1 15.5 ounce can pinto beans, undrained 3 tablespoon water 1 recipe Easy Enchilada Sauce 8 6 inch corn tortillas 2 cup shredded Oaxaca or Monterey Jack cheese (8 ounces) 1 ripe avocado, halved, seeded, peeled, and coarsely chopped 1 cup crumbled queso fresco (4 ounces) ½ cup snipped fresh cilantro ½ cup red onion cut into slivers Easy Enchilada Sauce 1 tablespoon vegetable oil ½ cup chopped onion (1 medium) 1 tablespoon bottled minced garlic (6 cloves) Salt 1 14.5 ounce can petite diced tomatoes, undrained ¼ teaspoon cayenne pepper 1 28 ounce can red enchilada sauce ¾ cup beef broth or vegetable broth ½ ounce unsweetened chocolate, chopped 1 tablespoon honey Directions Place a pizza stone on the bottom rack of the oven. Preheat oven to 450°F. In a small saucepan heat oil over medium-high heat. Add onion, garlic, and salt; cook about 3 minutes or until onion and garlic are tender. Stir in chili powder and cumin; cook for 1 minute more. Remove from heat; stir in beans and 3 tablespoons of the water. Transfer mixture to a food processor or blender. Cover and pulse with several on/off turns until bean mixture is spreadable but still chunky, adding more water if necessary. Working with one tortilla at a time, evenly spread a thin layer of the bean mixture on tortilla. Top with 1 to 2 tablespoons of the Easy Enchilada Sauce and 1/4 cup of the Oaxaca cheese. Transfer topped tortilla to the pizza stone. Bake for 4 to 5 minutes or until cheese is bubbly and edges are crisp. Transfer pizza to a cutting board; let cool for 1 minute. Top with some of the avocado, 2 tablespoons of the queso fresco, 1 tablespoon of the cilantro, and 1 tablespoon of the red onion. Repeat with remaining ingredients to make eight pizzas total. Easy Enchilada Sauce In a large saucepan heat oil over medium-high heat. Add onion, garlic, and a pinch salt; cook and stir for 2 minutes. Stir in tomatoes and cayenne pepper. Cook, covered, for 4 to 5 minutes or until tomatoes can be easily mashed. Let cool slightly. Transfer tomato mixture to a food processor or blender. Cover and process or blend until smooth. Return mixture to saucepan. Stir in enchilada sauce, broth, chocolate, and honey. Bring to boiling over medium heat; reduce heat. Simmer, uncovered, about 20 minutes or just until sauce thickens enough to coat the back of a spoon. Season to taste with additional salt. Jason Donnelly Rate it Print Nutrition Facts (per serving) 167 Calories 8g Fat 17g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 167 % Daily Value * Total Fat 8g 10% Saturated Fat 2g 10% Cholesterol 17mg 6% Sodium 737mg 32% Total Carbohydrate 17g 6% Total Sugars 5g Protein 7g Vitamin C 10mg 50% Calcium 135mg 10% Iron 1.4mg 8% Potassium 173mg 4% Fatty acids, total trans 0.1g Folate, total 18mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.