Tex Mex Chicken Pizza

Total Time: 30 mins
Serves: 4

Ingredients
1/2 cup sour cream
1/3 cup chopped fresh cilantro
2 Tbsp. lime juice
pepper
1 (16) oz. can refried beans
1 tsp. chili powder
4 (8 in.) flour tortillas
8 tsp. vegetable oil (I like to use Pam cooking spray instead)
2 cups cooked, shredded chicken
1 cup shredded cheese
1/2 cup pickled jalapenos (optional)

*Note- I cooked my chicken ahead of time using the following method: Fill a small pot half way with water. Add three or four chicken breast tenderloins, half an onion, 1 clove of garlic (halved) and pepper. Bring to boiling, reduce heat to medium-high. Cook just until chicken is cooked through, about 9 minutes. Remove chicken and onion, cool. Shred chicken. Shred onions and combine with chicken for extra flavor on pizza.

Directions

Preheat oven to 475 F. Whisk sour cream, 1/4 cup cilantro, and 1 Tbsp. lime juice. Season with pepper. 

Stir beans with remaining lime juice and chili powder in a second bowl. Brush each tortilla with 2 tsp. oil, coating both sides. (Or spray both sides of tortilla with Pam). 

Bake until golden, about 5 minutes, flipping halfway through.

Spread 1/4 cup of beans over each tortilla, leaving a half inch border around the outside. Top each with 1/2 cup of chicken/onion mixture, 1/4 cup of cheese and 2 Tbsp. of jalapenos (optional).

Bake 6 minutes.

Cut each pizza into quarters, drop a dollop of sour cream mixture on each piece and sprinkle with remaining cilantro. 

Recipe adapted from: 30-Minute Suppers