♥ My Pillsbury Crust Chicken Enchilada Pizza ♥

♥ My Pillsbury Crust Chicken Enchilada Pizza ♥

Ingredients

1-2 lbs. chicken breasts (I slow cooked the chicken, it makes it easier to shred, plus all ingredients get absorbed into meat)


1 can of enchilada sauce
1 pouch onion soup mix
1 teaspoon minced garlic

1/4 teaspoon oregano, parsley, basil, and Mrs. Dash Garlic & Herb

• Toppings
• 
  
• 1/4 cup salsa
• 1/4 cup pinco de gallo 
1/4 cup green peppers
• 1/4 cup onions
• 2  cups of Mexican cheese

Directions

Spray slow cooker with cooking spray, add all "ingredients" in slow cooker.  Cook on low for 5-6 hrs. or 2-3 hrs on high. When chicken is cooked, you can pull it apart with fork.  

• 
  

Preheat oven to 425 degrees F.

Unroll pizza dough onto pizza tray, stretching dough to cover bottom. Bake 8-10 minutes, or until crust is brown.

Add 1 cup cheese over crust. Top with chicken mixture. Add all "toppings" and remaining cheese.

Bake 6 to 7 minutes, or until cheese is melted. Slice pizza and serve immediately.