Southwest Chicken Torte
Southwest Chicken Torte requires roughly 1 hour and 50 minutes from start to finish. This recipe makes 8 servings with 502 calories, 20g of protein, and 34g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of milk, salt, old el taco seasoning mix, and a handful of other ingredients are all it takes to make this recipe so scrumptious.
Instructions
Heat oven to 350F. 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.
Top baked pastry with chicken, olives, bell pepper, onions and cheese.
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.
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.