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Enchilada Pizza

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Enchilada Pizza
  • Prep Time 20 min
  • Total Time 40 min
  • Servings 6
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Double-down on dinner with one easy-to-make dish that combines two family favorites—pizza and enchiladas!

Ingredients

1
can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
1/2
cup Old El Paso™ mild enchilada sauce (from 10-oz can)
2
cups shredded Monterey Jack cheese (8 oz)
1
cup shredded cooked chicken
1
medium tomato, diced
1/3
cup chopped fresh cilantro

Directions

  • 1 Heat oven to 400°F. Grease 12-inch pizza pan with shortening or spray with cooking spray. Unroll dough on pan; press out dough to edge of pan.
  • 2 Bake 8 minutes or until crust is light golden brown.
  • 3 Remove partially baked crust from oven. Spread enchilada sauce over crust. Top evenly with cheese, chicken and tomatoes.
  • 4 Return to oven. Bake 8 minutes longer or until cheese is melted and bubbly. Remove from oven; sprinkle cilantro over top. Let pizza stand 5 minutes to cool slightly before serving.
Tips  

Plan ahead, this recipe uses pre-cooked chicken.

Use cooked ground beef instead of chicken for a meatier enchilada pizza.

Nutrition Information 
No nutrition information available for this recipe
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