you asked ... here it is

 Ok. So i believe it was last week on facebook i posted about how i made yummy chicken enchiladas but how i didn't have tortilla's so i made a pizza with some of it. Here is the recipe step for step. It's kinda of lengthly but i usually do it in steps versus make the whole dish at once.

Chicken Prep for Enchilada's

You will need:

Chicken (how ever many pieces you want, i usually make around 4 but it's up to you)
seasonings ( salt, pepper, onion powder, garlic powder, herb mix)

Boil chicken on medium for about 20-30 mins in seasonings. Make sure the seasoning mixes in the water.
I do this to ensure the chicken is cooked and gets a lot of flavor, plus it makes it way easier to shred.

Once cooked, cool the chicken to room temp. This may take some time, use cold water to hurry the process along.

Then shred your chicken into thin pieces of chicken

    Next

Sauce: (if the following is too difficult, use pre-made marinara sauce)

For every 3 pieces of chicken, one can of tomato sauce ( i make my own sauce so buy just a can of sauce no seasonings)

Add salt and sugar. These too will balance each other out. Depending on if you like your marinara sauce saltier or more sugary, use more of one but make sure to add both ( about a palmful of each then balance it out according to your taste)

italian mixed herbs (you can find this in the spice section) or use dried oregano and basil

onion powder, garlic powder (use a lot, I dont measure anymore with this recipe so i usually cover the top of the sauce with both powders, mix it in, let it simmer, taste, then add what i need to make it to my tastes)

All the above is to taste.
Let simmer. Make sure to Taste Test

Once all mixed and heated to taste, add 2 packages of McCormick's enchilada mix (found usually in your spice isle or where they have all the different kinds of packaged mix's)

 add your shredded chicken and let the chicken marinate in the sauce for at least an hour.

      Now you can either stop here and package your chicken enchilada mix (it freezes really well) or you can continue to make the full meal. I usually do the above the day before hand. Sometimes i make it knowing I will use it soon and freeze it. Then when I'm going to make traditional enchiladas or make the pizza, i pull it out that morning letting it thaw, and whola. Meal in 45 mins.

Chicken Enchilada pizza

pre-made chicken enchilada's (minus the tortillas)

self rising 5 min yeast ( found in your baking section) If this process is too much you can purchase pre-made dough at your local grocery store by the specialty cheese section or possibly in the bakery depending on your store. Though it seems like a lot, it's real easy and fast and economical.

Follow the directions on the back of the yeast. Depending on the amount of people you plan on serving, you made need to make more than one pizza dough.

After adding the ingredients as the directions specify,

Use a tad more olive oil then called for. ( and add more warm water if needed, if your dough is too tacky or there is too much water add flour to even it out.)

Add onion powder, garlic powder, and parm cheese (any or all optional. I just sprinkle a little bit ontop mix, and then sprinkle a little more then mix)

After letting the dough sit for about 5-10 mins. Knead for 10 mins.

I use a large rectangle cooke sheet to put my dough on. I also put cornmeal on the non-greased cookie sheet before spreading out the dough. I have found much success in using a rolling pin in rolling out pizza dough as though it's pie dough, if your dough is too sticky just add flour.  Once rolled out to a decent size and about 1/4 thickness or so, pick up the dough and let the dough hang as your move your hands on the outer of the dough moving in a circle. Once the dough is stretched enough, place on cookie sheet. you may need to push the dough into the corners a bit, be careful not to create holes in your dough. Be gentle with the dough.

Cook the dough in your pre-heated oven of 425 or whatever the yeast package says for about 10 mins depending on the thickness of your dough.

Pull out your dough and then add your chicken enchilada mix ontop. Add cheese (use shredded, crumbled, parm cheese, etc. whatever you like) ontop and any other toppings you like. I added artichoke hearts. You may add whatever you like.

Cook for another 15-20 mins.

Enjoy!

It seems labor intensive and like there is a lot going into this but honestly if i make the chicken enchilada mix ahead of time, like the day before, (Or usually i use just homemade from scratch marinara sauce) , the rest is pretty easy. The first two times i made pizza at home i used a bought dough which was fine. But then i found the self rise 5 min pizza dough yeast and it's easy. I make my own pizza now 2 times a month or so. Once you get the hang of it, it's easy. I also learned to play around with the flavoring of the dough, adding the onion and garlic powder. Even the parm cheese. Don't be afraid. I was and now i make something really good and in record time. Enjoy!