If you love bold Tex-Mex flavors layered with melty cheese and crispy tortillas, this green chili chicken Mexican pizza is about to become your new obsession. It’s stacked with seasoned chicken, creamy smashed black beans, roasted green chilis, Monterey Jack cheese, and that irresistible green sauce that ties everything together.
If you enjoy fun, layered recipes like these, you’ll definitely want to check out other crowd-pleasers on Great Grub Delicious Treats, including Tex-Mex-inspired favorites like this chicken poblano enchilada casserole.
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Why You’ll Love This Recipe
- Crispy, layered tortillas
- Packed with bold green chili flavor
- Customizable toppings
- Perfect for parties or weeknight dinners
- Great way to use pantry staples
Key Ingredients
Find the full list of ingredients and amounts in the recipe card at the bottom of the post.
- Chicken Breasts: The main protein and flavor base on which the sauce and seasonings are built.
- Green Sauce (H-E-B That Green Sauce): This brings bold flavor, heat, and moisture to the dish. It defines the overall taste profile and ties the chicken and tortillas together.
- Flour Tortillas: They create the “pizza” structure, acting as the crispy base and layered shell that holds everything together.
- Monterey Jack Cheese: Melts smoothly and binds the layers together, adding creamy richness and mild flavor.
- Black Beans: Add heartiness, texture, and extra protein while balancing the spice with a creamy element.
Variations
- Make It Spicy: Add jalapenos or hot sauce between layers.
- Use Rotisserie Chicken: Short on time? Swap in shredded rotisserie chicken.
- Swap the Beans: Try pinto beans instead of black beans.
- Make It Large: Use full-size tortillas for a family-style pizza instead of minis.
How to Make Green Chili Chicken Mexican Pizzas
1: Fry the mini tortillas or tortilla rounds until light golden brown. Place on a cooling rack over a cookie sheet lined with paper towels to cool.
2: Cut the chicken into short, thin strips. Then, mix with the oil and seasonings.
3: Cook the chicken and onions until the chicken is cooked through and the onions are translucent. Add the diced green chilis and turn off the heat.
4: Cook the black beans in butter until heated through. Then, mash, add half the milk, and stir. Mash the beans again, leaving them slightly chunky.
5: Top ⅓rd of the tortillas with beans, cheese, and green sauce.
6: Add another tortilla to each and top with chicken and more cheese.
7: Top with the last tortilla, green sauce, and more cheese. Add black olives, if desired.
8: Bake at 350°F until melty, and enjoy!
Expert Tips
- Fry tortillas lightly, so they’re crisp, not overly crunchy.
- Don’t overload layers to prevent sliding.
- Use freshly shredded cheese for better melting.
- Let pizzas cool slightly before slicing.
Green Chili Chicken Mexican Pizza FAQs
Yes! You can prep the chicken and black beans a day in advance and store them separately in airtight containers in the refrigerator. When ready to serve, fry the tortillas, assemble, and bake. For best texture, assemble just before baking so the tortillas stay crispy.
Frying the tortillas gives them that signature crispy texture and helps prevent sogginess. However, you can lightly brush them with oil and bake at 400°F for a few minutes per side as a lighter alternative.
It has a mild-to-moderate heat, depending on your green sauce and green chilis. To increase the spice level, add jalapenos or a drizzle of hot sauce. For less heat, use mild green chilis and a mild green sauce.
Yes, but keep in mind corn tortillas are smaller and more delicate. Fry them carefully to prevent breaking, and consider doubling up layers for stability.
Monterey Jack melts beautifully and complements the green chilis perfectly. You can also use a Mexican blend, pepper jack for extra spice, or even cheddar if that’s what you have on hand.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispiness. Microwaving will warm them, but the tortillas may soften.
It’s best enjoyed fresh, but you can freeze the cooked chicken and beans separately. Assemble and bake fresh for the best texture.
Diced tomatoes, black olives, fresh cilantro, sliced jalapeños, sour cream, and even a drizzle of extra green sauce all work beautifully.
Serve These with Your Mexican Pizza
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Green Chili Chicken Mexican Pizza
Ingredients
Seasoned Chicken
- 2 chicken breasts, boneless, skinless
- 2 tablespoon oil, divided
- ½ white onion, sliced
- 2 teaspoons Slap ya mama
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- ½ teaspoon cumin
- 11 ounce H-E-B That Green Sauce, or your favorite green sauce
- 4 ounce hatch diced green chilies
Black Beans
- 15 ounce black beans, drained but not rinsed
- ¼ cup butter
- ½ cup milk
Assemble the Mexican Pizzas
- 2 ½ cups Monterrey Jack cheese, shredded
- 30 mini flour tortillas, street taco size (or 10 count flour tortillas, grande size)
- ⅓ cup vegetable oil, divided
- Topping: tomatoes, black olives, cilantro
Instructions
- Preheat the oven to 350º and line a baking sheet with parchment paper. Set aside.
Fry the Tortillas
- Use a 4-inch biscuit cutter to cut out rounds from tortillas (should get 3 per tortilla) or use the small street taco size flour tortillas.
- Over low heat, add ⅓ cup of oil to a fry pan.
- Fry each mini tortilla until lightly golden brown, pressing out any air pockets that form.
- Place on a wire rack over a cookie sheet, lined with paper towels, to cool.
Seasoned Chicken
- Butterfly chicken breasts and cut into thin strips (stir fry size).
- Cut each strip into ½-inch thick and 2-inches long.
- In a medium size bowl, add chicken strips and 1 tablespoon of oil. Stir.
- In another bowl, add Slap Ya Mama, paprika, cumin, pepper, and garlic powder. Stir to combine.
- Sprinkle seasonings over the chicken and mix thoroughly to combine.
- Heat the remaining tablespoon of oil in a medium sized saute pan, over medium heat.
- Add the chicken and sliced onions.
- Cook until onions are translucent and chicken is cooked through, 8-10 minutes.
- Add the diced green chilis to the pan and turn off the heat.
Refried Black Beans
- In a small pan, heat butter over medium and add black beans.
- Cook until heated through and with a masher, or the back of a fork, smash the black beans a bit.
- Add half of the milk and stir.
- Mash the remaining beans leaving some chunks, for consistency. Add more milk, if needed.
To Assemble Pizzas
- On the prepared baking sheet, place your first fried tortilla and smear a thin layer of black beans.
- Next, sprinkle some cheese and a drizzle of green sauce.
- Layer the second tortilla topped with a scoopful of chicken, followed by another sprinkle of cheese.
- Top with the third tortilla, a spoonful of green sauce, and more shredded cheese.
- Repeat the process with remaining ingredients. Add sliced olives, if desired.
- Bake for 5-7 minutes or until the cheese has melted.
Notes
- Fry tortillas lightly, so they’re crisp, not overly crunchy.
- Don’t overload layers to prevent sliding.
- Use freshly shredded cheese for better melting.
- Let pizzas cool slightly before slicing.
Nutrition
These were so delicious and fun to make for the family. If you’re looking for a quick pizza fix, these torilla pizzas are a must!
I made these tonight and they were so fun. Crispy, cheesy, and full of flavor. My family loved them!
Everything about these is fantastic. I ate until I almost popped.
This looks so good! I’m going to use full-size tortillas next time and make them BIG!