Ingredients
1
can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1/2
cup from 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
2
cups shredded Monterey Jack cheese (8 oz)
1
cup shredded cooked chicken
1
medium tomato, diced
1/3
cup chopped fresh cilantro
Preparation
Heat oven to 400°F. Grease 12-inch pizza pan with shortening or spray with cooking spray. Unroll dough on pan; press out dough to edge of pan.
Bake 8 minutes or until crust is light golden brown.
Remove partially baked crust from oven. Spread enchilada sauce over crust. Top evenly with cheese, chicken and tomatoes.
Return to oven. Bake 8 minutes longer or until cheese is melted and bubbly. Remove from oven; sprinkle cilantro over top. Let pizza stand 5 minutes to cool slightly before serving.
