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Prep 20min
Total1hr50min
Servings8
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Ingredients
Pat-in-Pan Pastry
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
Filling
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 from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
1/4
teaspoon salt
3/4
cup sour cream
1/2
cup milk
2
eggs
1
teaspoon baking powder
Serve With
1
can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
Chopped fresh cilantro, if desired
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Steps
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.
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Serve with fresh pineapple, melon and mango.
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