Enchilada Chicken Pizza
1/2 lb. boneless, skinless chicken breasts, cut into 1 inch strips
1 cup enchilada sauce
1 bread shell pizza crust
1/2 cup green bell pepper\cooked, thinly sliced
1/2 cup red bell pepper\cooked, thinly sliced
1/2 cup onion\cooked, thinly sliced
2 Tbsp sliced ripe olives
2 ounces cotija or feta cheese
2 ounces shredded Monterey Jack cheese
Preheat oven to 450 F. Combine chicken and enchilada sauce in a heavy nonstick
skillet over medium high heat. Cook 8-10 minutes, or until chicken is cooked
throughout. Place bread shell on a large baking sheet. Spoon enchilada chicken
mixture evenly over bread shell. Top with remaining ingredients. Bake 10-15 minutes,
or until cheese is melted.
This recipe serves 8 people.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/