ENCHILADA CHICKEN TART

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Enchilada Chicken Tart image

Make and share this Enchilada Chicken Tart recipe from Food.com.

Provided by Mama2boys

Categories     Savory Pies

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1/2 cup chopped onion (1 medium)
1 cup frozen corn
2 cups cubed cooked chicken or 2 cups cooked turkey
1 (4 1/2 ounce) can chopped green chilies
1/2 cup sour cream
1 1/2 cups shredded colby-monterey jack cheese (6 oz)
1 (10 ounce) can enchilada sauce
1 (13 7/8 ounce) can refrigerated prepared pizza crust
3 large plum tomatoes, chopped
1/2 cup shredded lettuce

Steps:

  • Heat oven to 400°F; spray 15x10x1-inch pan with cooking spray. In 10-inch skillet, heat oil over medium heat. Add onion; cook 2-3 minutes or until tender. Add corn; cook until thawed and crisp-tender.
  • Stir in chicken and chilies. Remove from heat and stir in sour cream and 1/2 cheese. Cool 5 minutes.
  • Unroll dough into pan. Gently press into 10 inch square. Spread about 2 tbsp of the enchilada sauce over dough. Spoon chicken mixture over sauce to within 2 inches of each edge.
  • Drizzle 1/4 cup enchilada sauce over chicken mixture. Sprinkle with remaining 1 cup cheese. Fold edge of dough up over filling, rounding corners and pleating dough as necessary.
  • Bake 20-25 minutes or until crust is deep golden brown and filling is bubbly. Let stand 10 minutes before serving.
  • Heat remaining enchilada sauce.
  • Cut tart into wedges and serve with tomatoes, lettuce, and warm enchilada sauce.

Nutrition Facts : Calories 227.5, Fat 13.5, SaturatedFat 6.6, Cholesterol 52.6, Sodium 462.5, Carbohydrate 11.2, Fiber 1.8, Sugar 4.8, Protein 16.1

*** Explore more Enchilada Chicken Tart Recipes »

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