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Pizza Mexicana




Source of Recipe


Betty Crocker


List of Ingredients




6 pita breads (6 inches in diameter), 6 inches in diameter
1 can (15 ounces) tomato sauce with tomato bits
2 cups shredded or chopped cooked chicken
1 can (4.5 ounces) Old El Paso� chopped green chiles, drained
1 1/2 cups shredded taco-flavored cheese (6 ounces)


Recipe



1. Heat oven to 350�F.

2. Place pita breads on ungreased cookie sheet. Spread tomato sauce over pita breads. Top with chicken and chilies. Sprinkle with cheese.

3. Bake 8 to 10 minutes or until pizzas are hot and cheese is melted.

6 Servings