Description
A twist on the classic enchilada casserole.
Ingredients
- Vegetable Oil
- Onion
- Frozen Corn
- Cooked Chicken
- Green Chilies
- Sour Cream
- Colby-monterey Jack Cheese
- Enchilada Sauce
- Prepared Pizza Crust
- Plum Tomatoes
- Lettuce
Instructions
- Heat oven to 400f
- 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