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Chicken Mexican Pizzas

Chicken Mexican Pizzas

Meghan
These Chicken Mexican Pizzas are a Taco Bell Copycat. A healthier version of the popular entree you can make at home.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 2

Ingredients
  

  • 1 large or 2 small chicken breasts (diced into small pieces)
  • Olive oil
  • Taco or fajita seasoning or your own blend of spices (such as chili powder, onion powder, garlic powder, cumin, and salt and pepper)
  • 4 medium-large flour tortillas
  • Cooking spray
  • 1/2 can refried beans or jalapeno bean dip
  • 1 tomato (seeds and juice removed, diced)
  • 1 small jar taco sauce (recommended: Taco Bell brand)
  • Mexican blend cheese (shredded)
  • Small bunch of green onions (thinly sliced)
  • 1 small can sliced black olives

Instructions
 

  • Preheat oven to 350 degrees F.
  • Heat some olive oil in a skillet. Add chicken and taco or fajita seasoning (or just shake in some chili powder, onion powder, garlic powder, cumin, and salt and pepper). Add a little water if necessary to dissolve the spices. Alternatively, add precooked shredded or diced chicken to the pan without oil and add spices and water to season meat.
  • Spray both sides of each tortilla with cooking spray and place them on the middle rack of the oven. Bake for 3 minutes, then flip and bake for about 3 more minutes until golden brown and crispy. (Make sure to watch them closely because they can burn easily).
  • Remove tortillas from oven and turn oven up to 400 degrees F.
  • Heat refried beans/bean dip in a small bowl, if desired.
  • To assemble the pizzas: spread beans on top of one of the tortillas, then add the chicken, top with second tortilla, spread taco sauce evenly on top, add cheese, tomatoes, green onion, and olives.
  • Bake for 5 minutes or until cheese is melted. Cut each pizza into 4 slices using a pizza cutter.

Notes

Source: Adapted from Macaroni and Cheesecake
You're Gonna Bake It After All
bakeitafterall.com
Keyword chicken, gluten free, main dish, mexican