Enchilada Chicken Tart

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A twist on the classic enchilada casserole.

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Steps

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Heat oven to 400f.

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Spray 15x10x1-inch pan with cooking spray.

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In 10-inch skillet , heat oil over medium heat.

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Add onion.

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Cook 2-3 minutes or until tender.

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Add corn.

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Cook until thawed and crisp-tender.

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Stir in chicken and chilies.

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Remove from heat and stir in sour cream and 1 / 2 cheese.

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Cool 5 minutes.

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Unroll dough into pan.

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Gently press into 10 inch square.

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Spread about 2 tbsp of the enchilada sauce over dough.

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Spoon chicken mixture over sauce to within 2 inches of each edge.

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Drizzle 1 / 4 cup enchilada sauce over chicken mixture.

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Sprinkle with remaining 1 cup cheese.

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Fold edge of dough up over filling , rounding corners and pleating dough as necessary.

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Bake 20-25 minutes or until crust is deep golden brown and filling is bubbly.

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Let stand 10 minutes before serving.

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Heat remaining enchilada sauce.

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

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Ingredients

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vegetable oil, onion, frozen corn, cooked chicken, green chilies, sour cream, colby-monterey jack cheese, enchilada sauce, prepared pizza crust, plum tomatoes, lettuce