• 1/2 lb. boneless, skinless chicken breasts, cut into 1 inch strips
• 1 cup enchilada sauce
• 1 bread shell pizza crust
• 1/2 cup green bell pepper, thinly sliced
• 1/2 cup red bell pepper, thinly sliced
• 1/2 cup onion, thinly sliced
• 2 Tbs. sliced ripe olives
• 2 ounces cotija or feta cheese
• 2 ounces shredded Monterey Jack cheese

Preheat oven to 450°F. Combine chicken and enchilada sauce in a heavy nonstick skillet over medium high heat.

Cook 8-10 minutes, or until chicken is cooked throughout. Place bread shell on a large baking sheet. Spoon enchilada chicken mixture evenly over bread shell. Top with remaining ingredients. Bake 10-15 minutes, or until cheese is melted.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 199, fat 8.5g, 38% calories from fat, cholesterol 36mg, protein 14.6g, carbohydrates 16.0g, fiber 1.1g, sugar 2.6g, sodium 316mg, diet points 5.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.6, Fruit: 0.0, Bread: 0.8, Lean meat: 0.4, Fat: 1.2, Sugar: 0.0, Very lean meat protein: 1.1

  view detailed nutritional information

The recommended wine is: Pinot Noir.