Tex-Mex Chicken Pizza

Hello friends!! Long time no see! I’m sorry for my absence lately. Things have been so busy in my neck of the woods- my best friend got married this weekend, and me being the maid of honor I have been super busy with that! The wedding was beautiful and I was so excited to be a part of all the festivities.  In a couple of weeks I have another bachelorette party to attend as my brother is getting married in a couple of months… and the holidays are drawing closer and closer too! Luckily all this stuff is fun, but it’s been busy nonetheless. That is why I figured I’d bring you and nice and simple dinner tonight for those busy times in your own lives.

As you all know, I am a fan of easy dinners. These Tex-Mex “pizzas” fit that description to a tee! Toast some tortillas, top with deliciousness, and devour. If you buy a rotisserie chicken, this meal is even easier! I made this a few weeks ago on a super busy night, and had it for the next few days because it was so delicious. This is one of those meals that I wish I always had the ingredients on the ready because they are the perfect lazy person’s dinner.

Tex-Mex Chicken Pizza

Tex-Mex Chicken Pizza

Makes 4


1/2 cup sour cream

1/3 cup fresh cilantro, chopped, divided

2 Tbsp lime juice, divided

Salt and pepper

1 (16-oz) can refried beans

1 tsp chili powder

4 (8-inch) flour tortillas

8 tsp vegetable oil

2 cups shredded chicken (from a rotisserie chicken, or you can cook and shred a couple chicken breasts)

1 cup pepper jack, Monterey jack or cheddar cheese, shredded

1/2 cup pickled jalapenos, chopped (or sliced)


1. Preheat oven to 475 degrees. In a small bowl, add the sour cream, 1/4 cup cilantro and 1 Tbsp lime juice, and whisk together. Season to taste with salt and pepper. In a seperate bowl, stir together the refried beans, remaining lime juice, and chili powder.

2. Line  two baking sheets with aluminum foil. Brush each tortilla with vegetable oil- use about 1 tsp per each side of a tortilla. Lay on the baking sheets, and bake about 5 minutes until golden, flipping halfway through. Check frequently, as the tortillas can go from golden to brown fairly quickly.

3. When the tortillas are done, spread each with about 1/4 cup of the refried bean mixture. Leave about 1/2-inch border around the edge. Top the refried beans with about 1/2 cup of the chicken mixture per tortilla, then 1/4 cheese, and then 2 Tbsp jalapenos. Transfer to the oven, and bake about 6-8 minutes until the cheese is melted and the toppings are heated through. Serve with sour cream mixture, cilantro and salsa if desired.

Source: America’s Test Kitchen: 30 Minute Suppers