BBQ Chicken & Black Bean Pizza

I decided to start the post off with a picture, as not to hold you out any longer.  This pizza was not only easy, but it is also Weight Watcher friendly, which makes eating it even easier!

Ingredients:

Pizza dough (I made my own, but you could buy a pre-made too)

Shredded/cubed chicken

1 cup BBQ sauce

1 1/2 cups shredded cheese ( I used half mozzarella, half pepperjack)

7 oz black beans, drained and rinsed (1/2 a can)

1 small red onion sliced or diced

Toss the chicken and BBQ sauce in a bowl to coat the chicken.  Basically you dress your pizza to your liking.  BBQ sauce first, cheese, chicken, onion.  Bake at 450 for 8 minutes.  The baking time will vary based on how thick your crust is.  I actually did a double batch of dough, and spread it very thin.  It was perfect.

Cheesy Chicken Enchiladas

Noticing a theme?  We loveeee mexican.  We could pretty much eat it every single day.  I started out with this recipe that I had called chicken enchilada casserole, and I royally screwed it up by not paying attention.  So, I had to make some fast switches and create something yummy.  Hmmm… noticing another theme?  Mistakes!  Don’t hate, tomorrow’s my birthday!

Anyway… Here goes!

Ingredients:

  • 2 cups shredded chicken (I roasted my own, and shredded it)
  • 1 3/4 cups chicken broth
  • 3 tbs butter
  • 3 tbs flour
  • 2 1/2 Home-made Taco Seasoning
  • 2 cups shredded cheese
  • 5 flour tortillas (medium)
  • 1 cup (8oz) Sour cream
  • 1 can of red enchiliada sauce (optional)

In a medium sauce pan melt butter, add flour and whisk until blended and cook for one minute, keep whisking.  Gradually add in chicken broth, whisk for 2 minutes until bubbly and thickening.  Add in sour cream and taco seasoning. Whisk.

In a separate bowl, mix chicken and 1 cup shredded cheese.  Fill tortillas and place seem side down in 9×13 baking dish. This is where you would pour your enchiliada sauce over tortillas, if you like them extra wet and creamy.  Pour wet mixture over filled tortillas, and cover with remaining cheese.  Bake at 350 for 25 minutes.

As you can tell this is not a casserole by any stretch, it is straight up enchis, but after we licked the casserole dish nobody even noticed.

BTW menu plan for the week went to hell in a hand basket for many different reasons.  So, Whatever. It’s my birthday and I’ll stray if I want to. Enjoy : )

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