Mexican Pizza with Chicken

Corn tortillas
1 large chicken breast
Chicken stock
Refried Beans
Finely shredded cheddar cheese

Cook a chicken breast in a bit of olive oil until it’s almost done. Add about a half of a cup of chicken stock and poach the chicken until done. Remove from pan and shred.

Return the chicken to the pan and add chile verde. Let this simmer for a few minutes.

While the chicken is simmering, heat some refried beans and toast the corn tortilla.

Place the corn tortilla in a plate and add a thick layer of refried beans. Spoon the chicken you had simmering over the beans. Top with more green chile. A generous sprinkling of shredded cheddar cheese completes it.

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