Cheesy Enchilada Pizza Recipe
Ingredients
| Chili oil/Vegetable oil | 1 Tablespoon | |
| Skinless boneless chicken breast | 3⁄4 Pound, cut into 1/2-inch pieces | |
| Chopped ginger | 1 Teaspoon | |
| Canned no salt added tomato sauce | 8 Ounce | |
| Chili garlic | 1 Tablespoon (With Garlic) | |
| Soy sauce | 1 Teaspoon | |
| Ready to serve original pizza crust | 16 Ounce (12 To 14 Inches In Diameter) | |
| Sliced water chestnuts | 8 Ounce (Drained) | |
| Small snow pea pods | 2 Ounce (Chinese 1/2 Cup) | |
| Sliced red onion | 1⁄3 Cup (5.33 tbs) | |
| Shredded mozzarella cheese | 8 Ounce | |
| Chopped cilantro | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 325 Calories from Fat 97
% Daily Value*
Total Fat 11 g16.4%
Saturated Fat 4.3 g21.3%
Trans Fat 0 g
Cholesterol 47.1 mg15.7%
Sodium 782.5 mg32.6%
Total Carbohydrates 33 g10.9%
Dietary Fiber 1.8 g7.4%
Sugars 5.8 g
Protein 22 g43.9%
Vitamin A 6.5% Vitamin C 2.5%
Calcium 15% Iron 4.1%
*Based on a 2000 Calorie diet
Directions
2. Spoon chicken mixture onto pizza crust to within 1/2 inch of edge. Top with water chestnuts, pea pods and onion. Sprinkle with cheese.
3. Bake 15 to 20 minutes or until the enchilada is hot and cheese is melted. Sprinkle with cilantro.
Chef
