Mexican Pizzas

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 This is my new favorite dinner! Just look at how delicious it is. And your kids are sure to love it too, which is a top priority for me.
They go like hot cakes, so be sure to make enough! And they’re easy to whip up quick, which is the kind of recipe I need for these soccer nights:) This also easily makes 2 nights of meals too, which I LOVE!!
Mexican Pizzas 
1 (16oz) can refried beans
2 cups shredded rotisserie chicken (I use Costco rotisserie chicken. One recipe uses 1/2 of the chicken. I cut up the other half and freeze it to make this recipe again later.)
1/2 cup salsa
8 flour tortillas
1 recipe enchilada sauce (Recipe to follow. You can also use canned sauce, but homemade is just SO delicious! I make a full recipe and use 1/2 of it, then store the rest in the fridge to make it again with the other 1/2 of the rotisserie chicken)
8 oz shredded Mexican cheese blend
2-3 green onions, thinly sliced

2 roma tomatoes, diced

Preheat panggangan to 400 degrees. Warm up bean in a small bowl in the microwave. Combine chicken and salsa in another bowl and warm in the microwave.

Toast tortillas by spraying a large skillet with cooking oil spray and fry both sides of the tortilla until browned and a little crisp. Lay 2 flour tortillas each on 2 cookie sheets, top each with 1/4 of the beans, then 1/4 of the chicken mixture (remember, you’re making 4 total pizzas). Then top each with another toasted tortilla. Spread a thin layer of enchilada sauce on top of each tortilla. Sprinkle with shredded cheese, tomatoes and green onion.

Bake in panggangan for about 7-10 minutes until heated through, then broil until bubbly and crispy. ENJOY!!!

 Enchilada Sauce:

2 T olive oil
2 T flour
3 T chili powder
1/2 t garlic powder
1/2 t onion powder
1/2 t cumin
1/4 t salt (if using boxed broth taste first before adding)
2 cups chicken broth
Heat oil in small saucepan over medium heat. Add the flour and whisk for about 1 minutes. Add all of the spices and stir. Gradually and slowly add the broth, whisking to prevent lumps. Simmer while stirring for 15 minutes or until sauce is thickened. Use immediately or store in the fridge.

Source Recipe:

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