• 7 Ratings

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.

Source: Better Homes and Gardens
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Enchilada Pizzas

Ingredients

Ingredient Checklist

Directions

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  • Place a pizza stone on the bottom rack of the oven. Preheat oven to 450°F.

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Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Nutrition Facts (Enchilada Pizzas)

167 calories; 8 g total fat; 2 g saturated fat; 0.9 g polyunsaturated fat; 2 g monounsaturated fat; 17 mg cholesterol; 737 mg sodium. 173 mg potassium; 17 g carbohydrates; 5 g fiber; 5 g sugar; 7 g protein; 0 g trans fatty acid; 1334 IU vitamin a; 10 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 18 mcg folate; 0 mcg vitamin b12; 135 mg calcium; 1 mg iron;

Easy Enchilada Sauce

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews

7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1