Roasted Chicken Birria Style Mexican Pizza

Roasted Chicken Birria Style Mexican Pizza

This dish is a lot of fun to make and is a hybrid between a Mexican pizza and a quesadilla due to its multiple layers. The layers of cheesy chicken and the depth of the caramelized onions are all sandwiched between crispy browned tortillas and dipped in a decadent jus. The only downside is that there will be a guaranteed fight for the last piece...

Tag IconMain Course, Hispanic, Tex-Mex, Oven, Boneless Skinless Breast Fillets, Family Friendly
PREP
45
Minutes
COOKING
1:10
H:M
SERVES
6-8
People
CALORIES
620
Per Serving
PROTEIN
46
Grams

ROASTED CHICKEN INGREDIENTS

2 lbs Sanderson Farms® Boneless, Skinless Breast Fillets

1/4 teaspoon cumin

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

Salt and pepper to taste

FRENCH ONION JUS INGREDIENTS

1 French Onion Soup Packet (1 oz)

8 oz chicken bone broth

2 sweet onions, julienned

1 tablespoon canola oil

Salt and pepper to taste

REMAINING DISH INGREDIENTS

16 oz refried beans

1 cup caramelized onions

2 cups Mexican cheese blend

12 flour tortillas

1 cup Queso Fresco

Reserved French Onion Jus

Reserved shredded chicken

Cilantro, chopped

Scallions, chopped

ROASTED CHICKEN DIRECTIONS

  1. Preheat an oven to 425°F.
  2. Combine all seasonings and chicken in a Ziploc bag or Tupperware. Shake to coat the chicken evenly.
  3. Roast chicken for 20-30 minutes or until >165°F internal temperature.
  4. Allow to cool enough to handle then fork, shred, and reserve.

FRENCH ONION JUS DIRECTIONS

  1. Heat a large sauté pan over medium high heat and sauté onions in canola oil until dark brown and caramelized. Reserve 1 cup for later use in the bean mix and use the rest for the French Onion Jus.
  2. Combine bone broth, French onion soup packet and caramelized onions.
  3. Bring to a simmer and allow to reduce 10 minutes.
  4. Reserve until ready to serve.

REMAINING DISH DIRECTIONS

  1. Preheat an oven to 400°F.
  2. Combine refried beans and reserved caramelized onions and spread over a tortilla. Top with reserved shredded chicken and Mexican cheese blend. Top with a tortilla and repeat the process until there are three layers with a final open-faced layer of cheese, bean mixture, and chicken. Create 4 total layered pizzas in this manner.
  3. Heat a sauté pan over medium heat and spray with non-stick cooking oil spray.
  4. Brown the bottom of each pizza and transfer to a baking sheet.
  5. Top each pizza with a quarter cup queso fresco and bake 10 minutes.
  6. Top each pizza with chopped cilantro, scallions and additional queso fresco to taste.
  7. Serve with the French onion jus for dipping.

NUTRITION FACTS

Calories

620

Fat

23g

Saturated Fat

8g

Sodium

1670mg

Carbohydrate

55g

Sugars

7g

Protein

46g