Mexican Chicken Pizza

15 min
Prep Time
30 min

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cups 1.5 lb. Chicken Breast, cooked, cooled, and shredded
1 oz. Taco Seasoning
0.2 oz. Garlic Powder
8 oz. Redpack Tomato Sauce
2 (2" x 6") Flour Tortillas per portion
4 oz. Refried Beans per portion
2 oz. Cooked Black Beans per portion
8 oz. Shredded Mexican Cheese Blend per portion
0.5 oz. Cilantro, washed and chopped per portion
1 oz. Green onions per portion
2 oz. Cooked Yellow Corn Kernels per portion



  • Combine the shredded chicken with the taco seasoning, garlic powder, and Redpack Tomato Sauce. Store in the refrigerator until use.
  • Place tortillas on a hot griddle. On one of the tortillas, spread refried beans, 1 cup of the chicken mixture, and sprinkle with half of the cheese. Top with the other tortilla and reheat until filling reaches 165 degrees, flipping occasionally.
  • Top with black beans, corn, and remaining cheese. Transfer to a salamander until the cheese has browned.
  • Garnish with cilantro and green onions.