1. Heat oven to 400°F; 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
