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Sour Cream & Chicken Enchilada Pizza
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Sour Cream & Chicken Enchilada Pizza

45 Minutes
45 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 can creamy chicken Verde soup
8 oz container sour cream (divided in half)
4 oz can diced green chili (divided in half)
1 prepared pizza crust
1 lb bag shredded Kraft Monterey Jack Cheese
1 cup cooked chicken breast, cubed
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Let's Make It
1
Preheat oven to 450°F. In a small saucepan combine creamy chicken Verde soup, half of the sour cream, and half of the diced green chili, until heated through.
2
Place prepared pizza crust onto an ungreased pizza pan. Spread sauce mixture on top of crust all the way to the edges. (You may have some remaining sauce left over). Top the sauce covered crust with 3/4 of the Kraft Shredded Cheese, cubed chicken breast, and the remainder of the diced green chili. Then finish with topping with the remainder of the shredded cheese.
3
Bake for about 12 minutes. Let cool for about 5 minutes and then slice. Top with remaining sour cream (optional).
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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