BAKE at 350° 25 to 30 minutes or until set. Remove from oven; sprinkle with cheese. Let stand 10 minutes; remove to serving platter and serve.
Nutrition information: Per mini: 140 calories; 45 calories from fat, 5 grams fat, 1.5 grams saturated fat, 35 milligrams cholesterol, 660 milligrams sodium, 14 grams carbohydrates, 3 grams fiber, 11 grams protein.
Chicken Enchilada Pizza
Makes 8 to 12 servings.
1 thin crust or whole-wheat Boboli pizza crust
1 10-ounce can Ro-Tel Mexican Festival tomatoes with lime and cilantro (see note)
2 cups diced healthy selection deli chicken
1/4 cup light sour cream
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1/8 teaspoon ground cumin
1 4-ounce can diced green chilies, drained
2 tablespoons chopped green onion
Shredded 2 percent Mexican blend cheese
Note: If unable to find this Ro-Tel, may use salsa.
PLACE crust on pizza pan.
PUREE Ro-Tel and spread over crust.
COMBINE in a bowl chicken, sour cream and seasonings; mix well; arrange over sauce. Top with chilies, onion and cheese.
BAKE at 425° 8 to 10 minutes or until hot through, crust crisped on edge and cheese melted. Serve hot.
Judy Grigoraci may be e-mailed at ...@suddenlink.net.