Ingredients
Prep
- 1 1/2 C red enchilada sauce divided
- 3 C cooked cubed chicken or shredded chicken
- 1/2 C canned black beans
- 2 pizza crusts
- 2 C shredded Monterrey jack cheese
- 1 bell pepper any color
- 1/2 red onion
- 2 14 oz canned corn drained
- 1 T olive oil
- 1 T lime juice
- 1/4 C fresh cilantro chopped
- salt and pepper to taste
On Cooking Day
- 1/4 C fresh cilantro chopped
Instructions
To Assemble
- Mix 1/2 of the enchilada sauce with next two ingredients in a bowl.
- Spread remaining enchilada sauce over pizza crust. Top with chicken mixture and sprinkle with cheese. Cover.
- Chop onion and bell pepper, and add to a bowl with lid along with remaining ingredients. Toss to mix.
To Cook
- Bake in a 400 degree oven for 10-18 minutes or until heated through. *or bake according to directions on pizza crust package.
- Sprinkle with cilantro. Serve with corn salad.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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