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Enchilada Chicken Pizza ~ Serves 4
Ready in under 30 minutes

The Tex-Mex flavors of a chicken enchilada layered on top of a pizza crust

1/2 pound boneless, skinless chicken breasts, cut in bite-sized pieces
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
1 cup enchilada sauce
Pre-made 12-inch pizza crust
2 tablespoons sliced ripe olives
2 ounces cotija cheese
2 ounces shredded Monterey jack cheese

Preheat the oven to 450 degrees F.
Heat a heavy skillet over medium-high heat. Add the chicken, green pepper, red pepper, onion, and enchilada sauce.
Cook, stirring frequently, for 8-10 minutes or until the chicken is cooked.
Place the pizza crust on a baking sheet. Spread the chicken mixture evenly over the crust.
Evenly top the pizza with the olives, cotija cheese, and Monterey Jack cheese.
Place the pizza in the oven and bake at 450 degrees for 10-15 minutes or until the cheese is melted and the crust is browned.
Remove from the oven and cut into wedges to serve.


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