Mini White Chichen Enchilada Deep Dish Pizzas!

I first found this recipe for White Chicken Enchiladas from Mel's Kitchen Cafe.  I made them and LOVED them.  I ate the entire dish of enchiladas in like 3 days.  I gained 2 pounds.  I was sad, but it was kinda worth it.  Currently, I am trying to work off those 2 pounds, but NEEDED to have to enchiladas again.  That's when a great idea popped into my wee little head.  Portion control!  Yes.  This is what I needed.  Therefore, deep dish white chicken enchilada pizzas were born.

Here's the step-by-step:

Spray a muffin pan with cooking spray and line with Gyoza wrappers.

Cook 2-3 chicken breasts (I poached mine) and shred.  A neat trick for shredded chicken is putting warm chicken breasts in the bowl of a stand mixer with the paddle attached.  Turn it on low, and it shreds the chicken perfectly!  Thank you Pinterest for your infinite wisdom.



In a separate bowl, mix together 8 ounces of softened cream cheese and 2, four ounce cans of green chiles.

Put the cream cheese mixture in with the chicken and add a can of rinsed and drained black beans.  Stir to combine.  Set aside.

In a saucepan, melt 2 tablespoon of butter.  Add onion if you'd like, and saute until soft.  My husband LOATHES onions and would divorce me if I put them in...so you will see no onions.  It's a major marital issue, because I really enjoy onion, but I digress.  Add 2 tablespoons of flour to the butter and onion and whisk to combine.  Cook for another minute to get rid of that raw flour taste.

Add 1/3 cup chicken broth and 1/4 cup milk to the roux and stir until smooth.  Mine is already very thick, but if yours is not (due to the proper use of onions) let it come to a bubble and lower heat.  Cook for 4-5 minutes until it thickens.

Add 1/2 cup of sour cream and 7 ounces of canned green chile enchilada sauce.  Stir to combine...this is what it should look like.  Except yours will look even better because it will most likely include onion.

Put about a tablespoon of enchilada sauce and a tablespoon of the the chicken mixture on the bottom of the Gyoza wrapper.  Top with shredded Monterey Jack cheese.

Top the chicken mixture with another Gyoza wrapper...making a little enchilada pot pie.

Top the second Gyoza wrapper with another tablespoon of the chicken mixture, a tablespoon of enchilada sauce, and shredded Monterey Jack cheese.  Put in a preheated 375* oven and cook for 20 minutes or until the edges of the Gyoza wrappers turn a golden brown.

Deep dish paradise!
Mini White Chicken Enchilada Deep Dish Pizzas
48 Gyoza wrappers
For the chicken mixture:
2-3 chicken breasts, cooked
2, 4 ounce can of green chiles
1, 8 ounce package of cream cheese, softened
1 can black beans, rinsed and drained
For the enchilada sauce:
2 T butter
1/2 yellow onion
2 T flour
1/3 cup chicken broth
1/4 cup milk
1/2 cup sour cream
7 ounces green chile enchilada sauce
1 cup of Monterey Jack cheese
*  Preheat oven to 375*.
*  Line a muffin pan with Gyoza wrappers.
*  Cook and shred the chicken breasts.
*  In a separate bowl, mix together the softened cream cheese and green chiles.
*  Add the cream cheese mixture to the chicken.  Add the black beans and stir to combine.  Set aside.
*  In a saucepan, melt the butter over medium heat.  Cook the onion in the butter until soft.
*  Add the flour and cook for about a minute.  Add the chicken broth and milk slowly and whisk in with the butter, flour, and onion.
*  Take the sauce off the heat and add the sour cream and enchilada sauce.  Whisk until thoroughly combined.  Bring to a bubble and turn heat to low.  Cook for 4-5 minutes or until thickened (if necessary).
*  Add a tablespoon of sauce and a tablespoon of the chicken mixture to the top of the Gyoza wrapper.  Top with a little cheese.
*  Put a second Gyoza wrapper on top of the chicken mixture and press down a little...making a little pot pie.
*  Put another tablespoon of chicken mixture on top of the second Gyoza wrapper.  Top with a tablespoon of sauce and cheese.
*  Put in the oven for about 20 minutes or until the edges of the Gyoza wrappers turn golden brown.
*  Let cool and remove from the muffin tin with a fork.


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