Mexican Pizza with Shredded Chicken
The mexican pizza has been discontinued but don't fret! This Quick and Easy Mexican Pizza with Shredded Chicken is the perfect anecdote to that problem. Crunchy tortillas, slow cooked chicken topped with gooey cheese, and endless toppings, you'll add this to your menu for years to come!
Equipment
- Slow Cooker
Ingredients
- 4 Flour Tortillas Burrito or Large Size
- 1-2 cups Cooking Oil Vegetable Oil
- .5-1 lb Boneless Skinless Chicken Breast
- ½ cup Black Beans Mashed
- ¼ cup Sofrito
- 1 cup Shredded Mexican Cheese
- ¼ cup Cilantro
- 1 Jalapeno
- 2 Green Onion Stalks
- 2.25 oz Black Olives
- 3-4 tablespoon Sour Cream Greek Yogurt
- small Tomato
Instructions
- Preheat oven to 350 degrees.
Slow Cooker Shredded Mexican Chicken
- In a small slow cooker, place chicken breast(s) into crockpot and top with taco seasoning and one cup of salsa.
- Cook on low for one to two hours or high for one hour until chicken is thoroughly cooked through.
- Shred and set aside until further use.
Fried Flour Tortillas
- In a medium to large sized skillet, pour oil in pan and heat to high heat.
- Place tortillas in cooking oil when hot and fry on both sides until tortillas are crunchy.
- Set aside and drain on paper towels.
Mexican Pizza Assembly
- On an oven safe tray or pizza stone, place fried tortilla down and spread beans evenly over tortilla.
- Add shredded chicken and spread evenly over tortilla.
- Place another tortilla over beans and chicken mixture and top with sofrito spreading evenly over tortilla.
- Top sofrito sauce with cheese and bake at 350 degrees for 3-5 minutes until cheese is melted.
- Top mexican pizza with favorite toppings and serve immediately for best results.