Enchizza

• 1 (about 6-inch-diameter) yellow or white corn tortilla
• 4 ounces Basic Grilled Chicken (see page 219) or lean, store-bought grilled chicken, sliced into bite-sized strips or pieces
• 3 tablespoons medium red chili enchilada sauce, divided
• 1 ounce (about 1/2 cup) finely shredded 75% light Cheddar cheese (I used Cabots)
• 1 tablespoon canned sliced black olives

1. Preheat the oven to 400F.
2. Bake the tortilla on a small nonstick baking sheet for 5 to 7 minutes per side, or until it is completely crisp.
3. If air bubbles form while cooking, poke them with a fork, and then use a spatula or oven mitt to carefully press the air out.
4. Remove the sheet from the oven.
5. Meanwhile, in a medium bowl, gently toss the chicken with 2 tablespoons of the enchilada sauce until its well coated.
6. Place the chicken mixture on the tortilla, leaving 1/2 inch all around the edge bare.
7. Sprinkle the cheese evenly over the top of the chicken, followed by the olives.
8. Transfer the sheet to the oven and bake the pizza for 2 to 4 minutes, or until the cheese is completely melted.
9. Drizzle the remaining 1 tablespoon enchilada sauce evenly over the top of the pizza.
10. Let it stand for 3 minutes, then slice into 4 equal wedges.
11. Serve immediately.
12. Calories: 279
13. Protein: 37g
14. Carbohydrates: 15g
15. Fat: 7g
16. Saturated Fat: 2g
17. Cholesterol: 75mg
18. Fiber: 2g
19. Sodium: 556mg

chicken, red chili enchilada sauce, cheddar cheese, black olives

Taken from www.epicurious.com/recipes/food/views/enchizza-375458 (may not work)