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Southwest Chicken Torte
Southwest Chicken Torte
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Prep Time:
20 minutes
Total Time:
1 hour 50 minutes
Whip up a delicious egg bake with a simple pat-in-pan crust for a fabulous weekend brunch!
Ingredients:
  • 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 from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
  • 3/4 cup sour cream
  • 1/2 cup milk
  • 1 teaspoon baking powder
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • Chopped fresh cilantro, if desired
Instructions:
  • Preheat the oven to 350°F. Beat 1 1/4 cups of flour, 1/4 teaspoon of salt, and butter in a large bowl with an electric mixer until the butter is pea-size. Stir in cold water with a fork until dough forms. Press the dough into the bottom of an ungreased 11x7-inch (2-quart) glass baking dish. Bake for 25 to 30 minutes or until lightly golden brown.
  • Layer the baked pastry with chicken, olives, bell pepper, onions, and cheese for a delicious finishing touch.
  • Combine 1/2 cup flour, taco seasoning mix, baking powder, 1/4 teaspoon salt, sour cream, milk, and eggs in a large bowl. Whisk until smooth, then pour over the filling in the dish.
  • Bake without a cover for 45-50 minutes until the top puffs up and the edges turn deep golden brown. Allow it to cool for 10 minutes before slicing. Serve with enchilada sauce and fresh cilantro.

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