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.
Enchilazza Sauce:
1 28-ounce can red enchilada sauce
1 10 1/2-ounce can condensed cream of mushroom with roasted garlic soup
Braised Chicken:
4 pounds bone-in chicken thighs, skin removed
Salt and pepper, as needed
Olive oil, as needed
2 cups Enchilazza Sauce
1 12-ounce can lager beer
12 ounces all-natural chicken broth, or more as needed
Red Cabbage:
1/4 head red cabbage
Extra virgin olive oil, as needed
1/4 cup lime juice
Cilantro Lime Crema:
1 cup Real California Mexican crema Oaxaquena
1/4 cup fresh cilantro
2 tablespoons mayonnaise
1 lime, zested and juiced
1 garlic clove
1/2 teaspoon coarse kosher salt, plus more to taste
Pizza and Garnishes:
13 ounces prepared pizza dough
5 ounces shredded Real California Oaxaca cheese
2 1/2 ounces shredded Real California yellow Cheddar cheese
2 ounces crumbled Real California cotija cheese
1 bunch fresh cilantro, whole leaves
1 small lime, quartered
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
