Recipe - Enchilada Chicken Pizza

One half pound Boneless skinless chicken
breast, cut into 1 inch
long strips
1 cup Las Palmas Superior
Enchilada Sauce
1 Prebaked (10 oz) Italian
bread shell
One half cup Each thinly cut or sliced up green and
red bell pepper
One half cup Thinly cut or sliced up onion
2 tablespoon Sliced ripe olives
2 ounce Crumbled cotija or feta
cheese
2 ounce Shredded Monterey Jack
cheese

From recipe handout by Las Palmas, Nogales, AR

Heat oven to 450 degrees. In small skillet, conbine chicken and enchilada
sauce. Cook over medium high heat 8 to 10 minutes or until chicken is done
and juices run clear. Place bread shell on large baking sheet. Spoon
enchilada chicken mixture evenly over bread shell. Top with remaining
ingredients. Bake for 15 to 20 minutes or until cheese is melted. 8
servings. Posted to Kitmailbox Digest by CHICAGOAAA@aol.com on Apr 23, 1997