1/2 cup Old El Paso™ mild enchilada sauce (from 10-oz can)
2 cups shredded Monterey Jack cheese (8 oz)
1 cup shredded cooked chicken
1 medium tomato, diced
1/3 cup chopped fresh cilantro
Instructions
Heat oven to 400°F. Grease 12-inch pizza pan with shortening or spray with cooking spray. Unroll dough on pan; press out dough to edge of pan.
Bake 8 minutes or until crust is light golden brown.
Remove partially baked crust from oven. Spread enchilada sauce over crust. Top evenly with cheese, chicken and tomatoes.
Return to oven. Bake 8 minutes longer or until cheese is melted and bubbly. Remove from oven; sprinkle cilantro over top. Let pizza stand 5 minutes to cool slightly before serving.