Shelly's Recipe

SOUTHWEST CHICKEN TORTE

Category: Quiche and Savory Tarts / Tartlettes

1 1/2 cups flour
1/4 tsp salt
3/4 cup firm butter, cut into small pieces
4 tbsp cold water

Filling
1 (9 oz) pkg frozen cooked Southwest-seasoned chicken breast strips, thawed, cut into bite-size pieces
1 (2 1/4 oz) can sliced ripe olives, drained
1/2 cup finely chopped red bell pepper
4 medium green onions, sliced
2 cups shredded Mexican cheese blend
1/2 cup flour
1 tbsp taco seasoning mix (from 1-oz package)
1/4 tsp salt
3/4 cup sour cream
1/2 cup milk
2 eggs
1 tsp baking powder
1 (10 oz) can enchilada sauce
Chopped fresh cilantro, if desired

Heat oven to 350. In large bowl, beat 1 1/4 cups flour, 1/4 tsp salt and the butter with electric mixer on medium speed until butter is broken into pea-size pieces. With fork, stir in cold water until dough forms. Press in bottom of ungreased 11x7-inch (2-quart) glass baking dish. Bake 25 to 30 minutes or until light golden brown. Top baked pastry with chicken, olives, bell pepper, onions and cheese.

In large bowl, beat 1/2 cup flour, the taco seasoning mix, baking powder, 1/4 tsp salt, the sour cream, milk and eggs with wire whisk until smooth. Pour over filling ingredients in dish. Bake uncovered 45 to 50 minutes or until top is puffed and edges are deep golden brown. Cool 10 minutes before cutting. Serve with enchilada sauce and cilantro.