It's 1, 2, 3, pizza! Make this Chicken Taco Pizza in 3 easy steps with a prebaked crust, rotisserie chicken and fan-favorite toppers. Easy, delicious and oh-so-colorful, it's a great option for an easy weeknight dinner or a fun weekend lunch.
Chicken Taco Pizza
- Prep Time 20 min
- Total 30 min
- Servings 4
- Ingredients 8
Ingredients
- 1 package (10 oz) prebaked thin Italian pizza crust (12 inch)
- 1/2 cup from 1 bottle (9 oz) Old El Paso™ Mild Taco Sauce
- 2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
- 1 1/2 cups shredded mozzarella and Cheddar cheese blend (6 oz)
- 1/2 cup sour cream
- 1 cup shredded lettuce
- 1 medium tomato, seeded, chopped (3/4 cup)
- 1/2 cup crushed nacho-flavored tortilla chips
Instructions
-
Step1Heat oven to 450°F. On cookie sheet, place pizza crust. In small bowl, stir taco sauce and chicken.
-
Step2Spread chicken mixture over pizza crust, leaving 1-inch border. Top with cheese. Bake 8 to 10 minutes or until cheese is melted and pizza is thoroughly heated.
-
Step3Drop sour cream by teaspoonfuls over pizza. Top with lettuce, tomato and tortilla chips. Cut into 8 wedges.
Nutrition
580
Calories
29g
Total Fat
38g
Protein
43g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving (2 Wedges)
- Calories
- 580
- Calories from Fat
- 260
- Total Fat
- 29g
- 44%
- Saturated Fat
- 14g
- 72%
- Trans Fat
- 1g
- Cholesterol
- 125mg
- 42%
- Sodium
- 1220mg
- 51%
- Potassium
- 410mg
- 12%
- Total Carbohydrate
- 43g
- 14%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 3g
- Protein
- 38g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 8%
- 8%
- Calcium
- 30%
- 30%
- Iron
- 20%
- 20%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 3 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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