Cook the chicken chunks according to packaged directions, chop and set aside.
Place flatbread crusts on a greased baking sheet. Spread each one with enchilada sauce and half of the shredded cheese.
Divide all the toppings amoung the flatbreads and sprinkle with remaining cheese.
Bake at 425F until the crust is crispy and the cheese has melted, about 12 - 15 minutes. Slice the flatbreads and serve immediately with cilantro, lime wedges, and sour cream for garnish.
Recipe by Slice of Jess at https://sliceofjess.com/santa-fe-flatbread-pizza-recipe/