Skip to Content
Menu

Southwest Chicken Torte

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Oct 28, 2008
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Weekend brunch? Try a tasty egg bake with an easy pat-in-pan crust.

Southwest Chicken Torte

  • Prep Time 20 min
  • Total 1 hr 50 min
  • Servings 8
  • Ingredients 18
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

Pat-in-Pan Pastry

  • 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

Filling

  • 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
  • 1/4 teaspoon salt
  • 3/4 cup sour cream
  • 1/2 cup milk
  • 2 eggs
  • 1 teaspoon baking powder

Serve With

  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • Chopped fresh cilantro, if desired
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    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.
  • Step 
    2
    Top baked pastry with chicken, olives, bell pepper, onions and cheese.
  • Step 
    3
    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.
  • Step 
    4
    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.

Nutrition

530 Calories
36g Total Fat
20g Protein
30g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
530
Calories from Fat
320
Total Fat
36g
55%
Saturated Fat
21g
104%
Trans Fat
1g
Cholesterol
165mg
55%
Sodium
1030mg
43%
Potassium
170mg
5%
Total Carbohydrate
30g
10%
Dietary Fiber
1g
6%
Sugars
4g
Protein
20g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
15%
15%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved