(photo from Taste of Home)
Last night I made Chicken Enchilada Pizza and it was awesome. I didn't pre-bake the crust, and I should have, because the middle of the crust never got crispy. I don't mind that myself, my the hubs likes his super-crispy.
I found the recipe in a magazine and modified it a bit to suit my uber-picky tastes.
Heat oven to 400.
Spray large pan and roll out a Pillsbury Thin Crust Pizza Crust. (I didn't pre-bake, but I will next time)
Spread out Old El Paso mild enchilada sauce on the crust.
Sprinkle chopped cooked chicken over the crust and top with shredded cheese. I used a package of Tyson bagged pre-cooked mesquite chicken strips that I chopped up.
Bake for 17 minutes.