Chicken Enchilada Pizza & surviving

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You may have noticed that I have been MIA for the past few days…..okay almost a week.  This past week has been a real test of strength, which I almost failed…..

Warning: This is not a happy, fun post…..this is my life.  Feel free to skip straight to the Chicken Enchilada Pizza recipe at the bottom!

I got married 24 years ago on Labor Day.  As most of you already know, the sweet loving man that I married…no longer exists.  He has been replaced by a cruel, passive aggressive,  narcissist that enjoys tormenting me.  Yes, he plays his games just to see me cry.  He may have walked out on his family  5 1/2 months ago, but is not out of my life yet.  I was a stay at home mom for the past 23 years, so I obviously have no outside income or career skills to fall back on.  I am still financially dependent on him, which is what he wanted.  He controls everything.  Lesson #1, don’t ever put yourself in that position.

The day I got married, it was for life…or so I thought.  My plan was to grow old with this person.  Watch our children grow up and have children of their own.  The whole Disney pixie dust covered dream, has turned into a Grimm’s fairy tale.  Every decision that I made, was based on the best interests of the family.  He works 60+ hour weeks with travel to other countries, so me having a career and leaving our children to raise themselves was not an option.  He went back to school and earned two masters degrees, while I raised the kids…for our future.

I received a text from him on Monday…Labor Day!  He wanted to get together that night and discuss the finances, for the 7th time…ON LABOR DAY!  Not on Saturday when he was here putting stuff in the garage.  Not on Sunday, he chose Labor Day.  I completely lost it!!!   Thank God for Michelle 🙂  She called me first thing in the morning, and we ended up talking on the phone for 4 hours as she helped me figure out what to do next.  Lesson #2, have a stash of posts ready to go when you are not emotionally able to deal with reality.

I have to accept the fact that when I move back to California or wherever I end up  (I ended up in Arizona), I have no idea when I will see my kids again.  Alex will still be in Iowa, and Cassi will be down in Florida going to school.  The life that I planned and worked so hard to achieve, is gone and I have to put on my big girl panties and start a new life for myself.  Lesson #3, never be fooled again. Update: Alex moved to Arizona 2 months after I did. 🙂 Cassi is still down in Florida going to school, she graduates in May…and I have seen her 4 times in 4 years. 🙂

What does this have to do with Chicken Enchilada Pizza?  Comfort food.  Quick, easy to make, comfort food.  When I am upset or stressed out, I bake…..

Well at least they are homemade, and made with all-natural ingredients. 🙂 When you think about it, this Chicken Enchilada Pizza is the perfect meal. It has your bread, protein, dairy, fruit and vegetables all covered!! lol

How to make a Chicken Enchilada Pizza:

Preheat oven to 500 degrees. If using a pizza stone, place it in the cold oven and allow it to heat for one hour.

Mix the chicken with 1/4 cup of enchilada sauce…..

Divide pizza dough in half. Roll one half out on a well floured work surface. Place dough on a cornmeal or parchment paper lined peel if using a pizza stone…..

Spread about 1/4 cup of enchilada sauce over pizza dough…..

Spread half of the chicken mixture over the pizza crust…..

Sprinkle half of the grated cheese over the top of the pizza…..

Slide pizza onto hot pizza stone (if using) or onto a baking sheet and bake for 20 – 25 minutes, until the cheese is melted and bubbling.

While pizza is baking, mix the guacamole with milk to thin…..

Remove pizza from oven…..

Top pizza with lettuce, tomato, sliced olives…..

Drizzle the guacamole sauce and sour cream/Greek yogurt over the top of the pizza and garnish with chopped cilantro…..

Repeat the process for the second pizza. 🙂

Notes:

• Each oven is different so cooking times may vary!
• If you do not like guacamole substitute sliced avocado.
• You can drizzle the guacamole sauce with a spoon or pour the mixture into a small zipper bag and snip off the corner.
• I drizzled my sour cream (Greek yogurt) with a zipper bag as well.
• Homemade Pizza Dough is easy to make and works perfectly every time.
• I used my Easy Enchilada Sauce on these pizzas.
• This Instant Pot Faux-tisserie Chicken recipe is awesome, and also make great leftovers.

Some additional Pizza recipes with a twist for you to try:

Shrimp Scampi Pizza

Eggs Benedict Pizza – breakfast, brunch, anytime!

Chili Cheese Dog Pizza

Steakhouse Pizza – topped with sliced steak, Gorgonzola butter and crispy onion rings.

Shrimp Pesto Pizza

Tools used to make this pizza: contains affiliate links

Pizza Stone

Pizza Peel

***Major Update***It has been 5 years since I originally wrote this post, and I decided to leave it exactly the way I wrote it. I could have deleted it and started over with a completely different story about my favorite pizza, but who would that help. I want anyone reading this post that is going through a similar situation to know that you are NOT alone. You WILL get through it!

Not only did I survive, but I am thriving in my new life. I just bought my own home in September, something that I did not think was possible 5 years ago. Yes, 5 years and 13 days after I wrote this post I closed on my very own house! 🙂 I get to make my own decisions now, and paint the walls any color that I want!!

The world did not come to an end, it just changed. 🙂

Enjoy!!

Chicken Enchilada Pizza

This Chicken Enchilada Pizza has all of the great flavors of your favorite enchiladas on top of a pizza!

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Course: Main Course

Cuisine: American

Keyword: pizza, recipe, chicken, enchilada, guacamole

Prep Time: 15 minutes

Cook Time: 7 minutes

Second Pizza: 22 minutes

Total Time: 22 minutes

Servings: 8 Servings

Calories: 605kcal

Author: Lisa Johnson

Ingredients

• 2 pounds pizza dough (one recipe, or store bought)
• 1 cup enchilada sauce (approximate amount)
• 2 cups shredded chicken (rotisserie chicken works great)
• 2 cups shredded colby jack cheese
• 1/2 cup guacamole
• 1/4 cup milk (to thin the guacamole)
• 2 cups shredded lettuce
• 2 Roma tomatoes
• 1/2 cup sliced olives
• 2 Tablespoons chopped, fresh cilantro
• 1/2 cup Greek yogurt (or sour cream)

Instructions

• Preheat oven to 500 degrees. If using a pizza stone, place it in the cold oven and allow it to heat for one hour.
• Mix the chicken with 1/4 cup enchilada sauce, just enough to coat.
• Divide pizza dough in half. Roll one half out on a well floured work surface. Place dough on a cornmeal or parchment paper lined peel if using a pizza stone.
• Spread about 1/4 cup of enchilada sauce over pizza dough.
• Spread half of the chicken mixture over the pizza crust.
• Sprinkle half of the grated cheese over the top of the pizza
• Slide pizza onto hot pizza stone (if using) or onto a baking sheet and bake for 7 – 10 minutes, until the cheese is melted and bubbling.
• While pizza is baking, mix the guacamole with milk to thin. 
• Remove pizza from oven and drizzle with guacamole mixture and sour cream/Greek yogurt.
• Top pizza with lettuce, tomato, sliced olives and chopped cilantro.
• Repeat the process for the second pizza.

Notes

• Each oven is different so cooking times may vary!
• If you do not like guacamole substitute sliced avocado.
• You can drizzle the guacamole sauce with a spoon or pour the mixture into a small zipper bag and snip off the corner.
• I drizzled my sour cream (Greek yogurt) with a zipper bag as well.
• Homemade Pizza Dough is easy to make and works perfectly every time.
• I used my Easy Enchilada Sauce on these pizzas.
• This Instant Pot Faux-tisserie Chicken recipe is awesome, and also make great leftovers.

Nutrition

Calories: 605kcal | Carbohydrates: 60g | Protein: 33g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 77mg | Sodium: 1463mg | Potassium: 306mg | Fiber: 3g | Sugar: 10g | Vitamin A: 15.8% | Vitamin C: 5.2% | Calcium: 26.3% | Iron: 24.5%