Enchilada Chicken Tart
"A twist on the classic enchilada casserole."
photo by Swirling F.
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 14.79 ml vegetable oil
- 118.29 ml chopped onion (1 medium)
- 236.59 ml frozen corn
- 473.18 ml cubed cooked chicken or 473.18 ml cooked turkey
- 127.57 g can chopped green chilies
- 118.29 ml sour cream
- 354.88 ml shredded colby-monterey jack cheese (6 oz)
- 283.49 g can enchilada sauce
- 393.34 g can refrigerated prepared pizza crust
- 3 large plum tomatoes, chopped
- 118.29 ml shredded lettuce
directions
- 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.
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Reviews
-
Really good. I made a much larger tart than it recommended. The corners were very crusty/bready, but I seved with guacamole and dipped the bready parts in the guacamole. Didn't use canned chiles but roasted Fresno chile I had on hand; green enchilada sauce, as that's our preference; used a ball of pizza dough from local market's pizzeria. Will make again, may add more heat. 5/19/13 made again, added some shredded carrot & orange pepper (leftover from another recipe) when sauteing the onion. used homemade green enchilada sauce, 1 roasted poblano, 1 roasted Serrano for chiles, had perfect heat. Did a round tart & made it on the pizza stone, rolledit just larger than the stone, then added thetoppings. round really evened out the bready places, was beautiful. Now I'm certain this is a keeper. -
We liked this, but thought that it needed more flavor. In the future, I would add more seasoning to the filling or the enchilada sauce. -
Tasted fine but the instructions are unclear. It says to grease a 10x15 pan, but you are making a 10 inch tart, that you then cut into wedges... why not just make the recipe for a 10 inch round dish? Also, not sure how I'm supposed to serve this with extra sauce. We dip it or pour it over the finished product? Also, it says to add half the cheese then the remaining cheese, which is 1 cup, but half of 1 1/2 is 3/4, so i didn't have that full cup of cheese... Seems like a hastily or poorly written recipe.
RECIPE SUBMITTED BY
Marcy C.
Phoenix, AZ
<p>I'm an Arizona native, raising two young boys, and loving every moment of life! I'm a stay-home mom, scrapbooker, and avid reader. I love to cook - especially bake and grill. We grill year-round. That's one great thing about living in the desert! I've joined Recipezaar to organize my thousands of recipes and to experiment more with cooking. Love this place!</p>
