Creamy Chicken Enchilada Pizza

• 1 tube (11 ounces) refrigerated thin pizza crust
• 1 package (8 ounces) cream cheese, softened, cubed
• 1 cup (4 ounces) shredded Mexican cheese blend, divided
• 2 teaspoons ground cumin
• 1-1/2 teaspoons garlic powder
• 1/2 teaspoon salt
• 2 cups ready-to-use fajita chicken strips, cubed
• 1/2 cup salsa
• 1/4 cup green enchilada sauce
• Optional toppings: Shredded lettuce, chopped tomatoes and sliced ripe olives

1. Preheat oven to 400u0b0. Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15x10x1-in. baking pan. Bake 5 minutes.
2. Meanwhile, in a small saucepan, combine cream cheese, 1/2 cup cheese, cumin, garlic powder and salt over medium heat; cook and stir for 5 minutes or until blended. Remove from heat. Add chicken; toss to coat.
3. Spread over crust. Drizzle with salsa and enchilada sauce; sprinkle with remaining cheese. Bake until crust is golden and cheese is melted, 8-12 minutes longer. Serve with toppings of your choice.

crust, cream cheese, cheese blend, ground cumin, garlic, salt, readyto, salsa, green enchilada sauce, toppings

Taken from www.tasteofhome.com/recipes/creamy-chicken-enchilada-pizza/ (may not work)