Ingredients for Enchilada Chicken Tart
- Vegetable Oil
- 1 medium onion, chopped
- Frozen Corn
- Cooked Chicken
- Green Chilies
- 1/2 cup sour cream
- Colby Monterey Jack Cheese
- 1 (10 ounce) can enchilada sauce
- Prepared Pizza Crust
- Plum Tomatoes
- 1/4 cup shredded lettuce, for serving
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How to Make Enchilada Chicken Tart
- Preheat oven to 400°F (200°C).
- Spray a 15x10x1-inch baking pan with cooking spray.
- In a 10-inch skillet, heat olive oil over medium heat.
- Add chopped onion and cook for 2-3 minutes, or until tender.
- Stir in frozen corn and cook until thawed and crisp-tender.
- Add shredded chicken and drained green chilies. Stir to combine.
- Remove from heat and stir in sour cream and 1/2 cup of the shredded cheddar cheese.
- Let the chicken mixture cool for 5 minutes.
- Unroll one pie crust and gently press it into the prepared baking pan, forming a 10-inch square.
- Spread 2 tablespoons of enchilada sauce evenly over the pie crust.
- Spoon the chicken mixture over the sauce, leaving a 2-inch border around the edges.
- Drizzle 1/4 cup of the enchilada sauce over the chicken mixture.
- Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
- Fold the edges of the pie crust over the filling, pleating as needed to create a neat edge.
- Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the tart stand for 10 minutes before serving.
- Heat the remaining enchilada sauce.
- Cut the tart into wedges and serve immediately with chopped tomatoes, shredded lettuce, and warm enchilada sauce.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
19g
Fat
32g
Carbs
3g
