- 3 teaspoons cornmeal
- 1 pizza crust
- 1 batch creamy enchilada sauce
- 1 1/2-2 cups shredded cooked chicken
- 2 cups cheese, Monterey Jack
- Toppings: tomatoes, cilantro, green onions, sour cream, lettuce, jalapenos
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat oven to 450º F. Spray baking sheet with nonstick cooking spray and sprinkle with cornmeal.
Roll out pizza dough to approximately 12"x17". Cut into three equal size pieces and place on prepared baking sheet.
Spread with creamy enchilada sauce. Top with shredded chicken and cheese.
Bake for 10 to 12 minutes or until golden brown. Serve topped with desired garnishes.