Enchilada Chicken Tart

Name: Enchilada Chicken Tart
Ingredients: 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

11 ingredients

7 steps

Ingredients

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

Directions

1

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.
2

Stir in chicken and chilies. Remove from heat and stir in sour cream and 1/2 cheese. Cool 5 minutes.
3

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.
4

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.
5

Bake 20-25 minutes or until crust is deep golden brown and filling is bubbly. Let stand 10 minutes before serving.
6

Heat remaining enchilada sauce.
7

Cut tart into wedges and serve with tomatoes, lettuce, and warm enchilada sauce.