Enchilada pizza for the Pioneer Woman in us all

Okay, I have to make a confession.

Don't tell my husband. But...I love the Pioneer Woman. I love her recipes, her witty banter, pictures that make me extremely jealous, and her deliciously tasty and addictive blog.

And today...I love her white chicken enchiladas. Note to husband: guess what's for dinner.

I love creamy Mexican food. My husband is not so much the fan. And yet, he would eat axle grease if I put it on pizza crust.

And really, what's not to love about this pizza. Cheese, chicken, some zinginess from the chiles. Yum.

So, Pioneer Woman, this one's for you.

Chicken Enchilada Pizza

1 pizza crust
1 8-oz. package cream cheese, softened
1 small can mild green chiles, chopped
Salt and pepper
½ pound cooked chicken, cut in strips
1/2 c. corn, cooked
1-2 c. shredded cheddar cheese
Optional – salsa, black olives, jalapenos, banana peppers, onions, etc.

Preheat oven to 375 degrees. Place pizza crust on baking sheet.

Mix cream cheese with chiles. Season with salt and pepper to taste. Spread on pizza crust.

Arrange chicken over cheese mixture. Top with corn. Scatter with shredded cheese.

Bake for 10-15 minutes, or until cheese is melted and bubbling, but not too brown. Let pie stand at least 5 minutes before slicing. Serve with optional toppers.

Extra Extra!!

Big Bite – Las Cruces, N.M., is the home of the world’s biggest enchilada, and that’s no one-time title. Each October, the town reclaims its own record at its Whole Enchilada Fiesta.