Southwest Chicken Torte

 

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

• 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.