Chicken Enchilada Pizzas

Green salsa adds flavor to this delicious Mexican-style chicken pizza recipe made using flour tortillas - ready in just 25 minutes. MORE+ LESS-

By Betty Crocker Kitchens

October 6, 2010

flour tortillas (8 to 10 inches in diameter)

tablespoon vegetable oil

medium onion, thinly sliced

cups chopped cooked chicken

1/2

cup green salsa (salsa verde)

can (2 1/4 ounces) sliced ripe olives, drained

1/3

cup sour cream

cup shredded Monterey Jack cheese (4 ounces)

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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.

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.