Enchilada Chicken Pizza

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\cooked, thinly sliced
1/2 cup red bell pepper\cooked, thinly sliced
1/2 cup onion\cooked, thinly sliced
2 Tbsp 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.

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