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Chicken Enchilada Pizzas

Serves: 4
Total Calories: 361

Ingredients

4 flour tortillas (8 to 10 inches in diameter)
1 tablespoon vegetable oil
1 medium onion, thinly sliced
2 cups chopped cooked chicken
1/2 cup green salsa (salsa verde)
1 can (2 1/4 ounces) sliced ripe olives, drained
1/3 cup sour cream
1 cup shredded Monterey Jack cheese (4 ounces)

Directions:

1. Heat oven to 400°. Place tortillas on ungreased cookie sheet. Bake about 5 minutes or until crisp.

2. While tortillas are baking, heat oil in 10-inch nonstick skillet over medium heat. Cook onion in oil, stirring frequently, until tender remove from heat. Stir in chicken, salsa and olives.

3. Spread sour cream on tortillas. Top with chicken mixture and cheese. Bake 5 to 6 minutes, or until cheese is melted.

wing it!
As a quick addition, chop a large tomato and toss on this flavorful pizza between the chicken mixture and the cheese to add color and a fresh-from-the-garden flavor. Or after baking, sprinkle with chopped fresh cilantro.

1 SERVING: Calories 475 (Calories from Fat 225) Fat 25g (Saturated 11g) Cholesterol 100mg Sodium 670mg Carbohydrate 30g (Dietary Fiber 3g) Protein 32g * % DAILY VALUE: Vitamin A 14% Vitamin C 4% Calcium 32% Iron 18% * DIET EXCHANGES: 2 Starch, 4 Medium-Fat Meat, 1/2 Fat * CARBOHYDRATE CHOICES: 2

From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 361
Calories from Fat: 171

This Chicken Enchilada Pizzas recipe is from the Betty Crocker Rotisserie Chicken Cookbook. Download this Cookbook today.


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