Enchilada Pizza

This was an unintentional two-for-one meal. It started with chicken tacos on Monday night and ended with chicken enchilada pizza tonight. Who knew?

For the chicken tacos I made the following mixture:
2 3/4 cups chicken broth
1 can diced tomatoes
1 1/2 cups rice
1 pack frozen corn
1 chicken breast, cooked and shredded
Salt, pepper, chili powder, cumin

I heated that mixture to boil and then simmered for an hour, covered; I also made a big pot of pinto beans. We stuffed whole wheat tortillas with all that goodness and went to town.

It was great...but we had tons of food leftover and I wanted to think of something different to do with them. I almost turned the leftovers into chicken tortilla soup but it is way too hot in the south for soup right now. Finally I thought, why not pizza? Pizza is only my favorite food ever, and anything slapped on top of cheese and bread has to be good.

So to make the pizza, just start with either store bought or homemade pizza dough, roll out, top with store-bought or homemade enchilada sauce, cheese, the chicken/rice/corn mixture, and pinto beans. Sprinkle with extra cheese if desired (always desired in my heart) and cook in 500 degree oven for 12-15 minutes.

Enjoy!