Creamy
Chicken Enchilada Pizza Recipe
Ingredients
:
1
tube (11 ounces) refrigerated thin pizza crust
1
package (8 ounces) cream cheese, softened, cubed
1
cup shredded Mexican cheese blend, divided
2
teaspoons ground cumin
1-1/2
teaspoons garlic powder
1/2
teaspoon salt
2
cups ready-to-use fajita chicken strips, cubed
1/2
cup salsa
1/4
cup green enchilada sauce
Optional
toppings: Shredded lettuce, chopped tomatoes and sliced ripe olives
How
To Make Creamy Chicken Enchilada Pizza :
Preheat
oven to 400°. Unroll and press dough onto bottom and 1/2 in. up sides of a
greased 15x10x1-in. baking pan. Bake 5 minutes.
Meanwhile,
in a small saucepan, combine cream cheese, 1/2 cup cheese, cumin, garlic powder
and salt over medium heat; cook and stir for 5 minutes or until blended. Remove
from heat. Add chicken; toss to coat.
Spread
over crust. Drizzle with salsa and enchilada sauce; sprinkle with remaining
cheese. Bake until crust is golden and cheese is melted, 8-12 minutes longer.
Serve with toppings of your choice.
Test
Kitchen tips :
The
super creamy topping on this pizza will prevent the bottom of the crust from
crisping up as much as a traditional pizza.
Nutrition
Facts :
1
piece: 428 calories, 25g fat (12g saturated fat), 83mg cholesterol, 1061mg
sodium, 30g carbohydrate (5g sugars, 1g fiber), 20g protein.
