Ingredients
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
Preparation
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.
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.
