Enchizza

1. 1

   Preheat the oven to 400F.

2. 2

   Bake the tortilla on a small nonstick baking sheet for 5 to 7 minutes per side, or until it is completely crisp.

3. 3

   If air bubbles form while cooking, poke them with a fork, and then use a spatula or oven mitt to carefully press the air out.

4. 4

   Remove the sheet from the oven.

5. 5

   Meanwhile, in a medium bowl, gently toss the chicken with 2 tablespoons of the enchilada sauce until its well coated.

6. 6

   Place the chicken mixture on the tortilla, leaving 1/2 inch all around the edge bare.

7. 7

   Sprinkle the cheese evenly over the top of the chicken, followed by the olives.

8. 8

   Transfer the sheet to the oven and bake the pizza for 2 to 4 minutes, or until the cheese is completely melted.

9. 9

   Drizzle the remaining 1 tablespoon enchilada sauce evenly over the top of the pizza.

10. 10

    Let it stand for 3 minutes, then slice into 4 equal wedges.

11. 11

    Serve immediately.

12. 12

    Calories: 279

13. 13

    Protein: 37g

14. 14

    Carbohydrates: 15g

15. 15

    Fat: 7g

16. 16

    Saturated Fat: 2g

17. 17

    Cholesterol: 75mg

18. 18

    Fiber: 2g

19. 19

    Sodium: 556mg

* Per serving · 4 servings · Values may vary.

No additional tips available.