Chef Marcus Medina’s Cali Craft Chicken Enchilazza is a Cal-Mex flavor collaboration unlike any other, with California Cheddar, Oaxaca, and Cotija cheeses, and a cilantro lime crema drizzle.
To prepare Enchilazza Sauce, in a medium bowl, combine enchilada sauce and condensed soup and mix well.
To prepare Braised Chicken, season chicken generously with salt and pepper. Preheat Dutch oven add olive oil. Add chicken and lightly brown on both sides. Add Enchilazza Sauce, beer, and broth. Liquid should completely cover chicken. Add more broth if necessary to cover. Bring to a low simmer and braise until chicken is tender, 1-1 1/2 hours. Remove chicken from braising liquid and set aside to cool to room temperature. Shred chicken.
To prepare Red Cabbage, rub cabbage generously with olive oil. Over flame, lightly char outside of cabbage. Pat cabbage dry, slice, and soak in lime juice.
To prepare Cilantro Lime Crema, combine crema, cilantro, mayonnaise, lime zest and juice, garlic, and salt in a blender or food processor and blend until smooth. Transfer to squeeze bottle and refrigerate until ready to use.
To prepare Pizza and Garnishes, preheat oven to 525°F. Stretch dough to 12-14-inch round and place on lightly floured pizza peel. Top with 4-5 ounces remaining Enchilazza Sauce. Add Oaxaca and Cheddar cheeses and 6 oz. chicken. Bake 7-8 minutes. Remove from oven and top with red cabbage. Cut pizza into 6 slices. Garnish with Cotija cheese, cilantro leaves, and drizzle of cilantro lime crema. Serve with lime quarters.
Recipe courtesy of Chef Marcus Medina, Hella Pie Pizza Company, Tracy, Calif.
Cal-Mex Category Winner, 2022 Real California Pizza Contest
