Got enchilada on the brain? This recipe has all of the flavors of this Mexican classic, and with Chēbē underneath you’ve got a chewy, tasty crust that is safely gluten and grain free. If you’re a fan of enchiladas, you will love this!
Recipe adapted from Genius Kitchen
- 1 package (7.5 oz) Chebe Pizza Crust Mix
- 2 eggs
- 2 Tbsp olive oil
- 4 Tbsp water, milk or milk substitute
- 1 Tbsp vegetable oil
- 1/2 cup chopped onion
- 1 cup frozen corn
- 2 cups cubed cooked chicken
- 1 (4 ½ oz) can chopped green chilies
- 1/2 cup sour cream
- 1 1/2 cups shredded Colby-Monterey Jack cheese
- 1 (10 oz) can enchilada sauce
- 3 large plum tomatoes
- 1/2 cup shredded lettuce
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Preheat oven to 400F.
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In a large bowl, beat the Chebe Pizza Crust mix, eggs, and 4 Tbsp of water, milk or milk substitute.
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Mixing well with a fork; slowly add the 2 Tbsp olive oil. Knead the dough with your hands until smooth.
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Place the pizza dough on a greased 15 x 10 x 1-inch sheet pan. Gently press into 10 inch square.
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In a 10 inch skillet, heat oil over medium heat.
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Add onion; cook 2-3 minutes or until tender. Add corn; cook until thawed and crisp-tender. Stir in chicken and chilies.
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Remove from heat and stir in sour cream and 1/2 of the cheese. Cool 5 minutes.
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Spread about 2 Tbsp of the enchilada sauce over dough. Spoon chicken mixture over sauce to within 2 inches of each edge.
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Drizzle 1/4 cup enchilada sauce over chicken mixture. Sprinkle with remaining 1 cup cheese.
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Fold edge of dough up over filling, rounding corners and pleating dough as necessary.
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Bake 20-25 minutes or until crust is deep golden brown and filling is bubbly. Let stand 10 minutes before serving.
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Heat remaining enchilada sauce. Cut tart into wedges and serve with tomatoes, lettuce and warm enchilada sauce.
Recipe adapted from Genius Kitchen
This recipe works great with Chēbē Pizza Crust Mix, but you may also try it with these Chēbē mixes:
