|
| 1 1/2 | cups Gold Medal® all-purpose flour |
| 1/4 | teaspoon salt |
| 3/4 | cup firm butter or margarine, cut into small pieces |
| 4 | tablespoons cold water |
|
| 1 | package (9 oz) frozen cooked Southwest-seasoned chicken breast strips, thawed, cut into bite-size pieces |
| 1 | can (2 1/4 oz) sliced ripe olives, drained |
| 1/2 | cup finely chopped red bell pepper |
| 4 | medium green onions, sliced (1/4 cup) |
| 2 | cups shredded Mexican cheese blend (8 oz) |
| 1/2 | cup Gold Medal® all-purpose flour |
| 1 | tablespoon Old El Paso® taco seasoning mix (from 1-oz package) |
| 1/4 | teaspoon salt |
| 3/4 | cup sour cream |
| 1/2 | cup milk |
| 2 | eggs |
| 1 | teaspoon baking powder |
|
| 1 | can (10 oz) Old El Paso® enchilada sauce |
| Chopped fresh cilantro, if desired |
Serve with...
French Breakfast Puffs
Total Time:
35 min
| 1. | Heat oven to 350°F. In large bowl, beat 1 1/4 cups flour, 1/4 teaspoon 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. |
| 2. | Top baked pastry with chicken, olives, bell pepper, onions and cheese. |
| 3. | In large bowl, beat 1/2 cup flour, the taco seasoning mix, baking powder, 1/4 teaspoon salt, the sour cream, milk and eggs with wire whisk until smooth. Pour over filling ingredients in dish. |
| 4. | 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. |
|
| Serve with fresh pineapple, melon and mango. |
Nutrition Information:
530 ( 320); 36g ( 21g, 1g); 165mg; 1030mg; 30g ( 1g, 4g); 20g 30%; 15%; 25%; 15% 2 ; 0 ; 0 ; 2 ; 5 2