Enchilada Chicken Tart Recipe

Name: Enchilada Chicken Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1/2 cup chopped onion (1 medium); 1 cup frozen corn; 2 cups cubed cooked chicken or 2 cups cooked turkey; 1 (4 1/2 ounce) can chopped green chilies; 1/2 cup sour cream; 1 1/2 cups shredded colby-monterey jack cheese (6 oz); 1 (10 ounce) can enchilada sauce; 1 (13 7/8 ounce) can refrigerated prepared pizza crust; 3 large plum tomatoes, chopped; 1/2 cup shredded lettuce

Servings: persons

1 tablespoon vegetable oil
1/2 cup chopped onion (1 medium)
1 cup frozen corn
2 cups cubed cooked chicken or 2 cups cooked turkey
1 (4 1/2 ounce) can chopped green chilies
1/2 cup sour cream
1 1/2 cups shredded colby-monterey jack cheese (6 oz)
1 (10 ounce) can enchilada sauce
1 (13 7/8 ounce) can refrigerated prepared pizza crust
3 large plum tomatoes, chopped
1/2 cup shredded lettuce

1
Heat oven to 400u00b0F; spray 15x10x1-inch pan with cooking spray. In 10-inch skillet, heat oil over medium heat. Add onion; cook 2-3 minutes or until tender. Add corn; cook until thawed and crisp-tender.
2
Stir in chicken and chilies. Remove from heat and stir in sour cream and 1/2 cheese. Cool 5 minutes.
3
Unroll dough into pan. Gently press into 10 inch square. Spread about 2 tbsp of the enchilada sauce over dough. Spoon chicken mixture over sauce to within 2 inches of each edge.
4
Drizzle 1/4 cup enchilada sauce over chicken mixture. Sprinkle with remaining 1 cup cheese. Fold edge of dough up over filling, rounding corners and pleating dough as necessary.
5
Bake 20-25 minutes or until crust is deep golden brown and filling is bubbly. Let stand 10 minutes before serving.
6
Heat remaining enchilada sauce.
7
Cut tart into wedges and serve with tomatoes, lettuce, and warm enchilada sauce.

537

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1/2 cup chopped onion (1 medium), 1 cup frozen corn, 2 cups cubed cooked chicken or 2 cups cooked turkey, and more.

Yes, Enchilada Chicken Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Enchilada Chicken Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions