Chicken Enchilada Tart

 

 

Chicken Enchilada Tart
 
Author:
Ingredients
  • 1 tbsp vegetable oil
  • ½ cup chopped onions
  • 1 cup frozen corn
  • 3 boneless skinless chicken breasts cooked and cubed (about 2 cups)
  • ½ cup sour cream
  • 1½ cups shredded colby monterey jack cheese
  • 1 can enchilada sauce
  • 1 can Pillsbury refrigerated pizza crust
Instructions
  1. Heat over to 400 degrees F. Spray 15x10x1 inch pan (I used a cookie sheet) with cooking spray.
  2. In a skillet, heat vegetable oil. Add in the onion and cook 2-3 minutes. Add the corn and cook 3-4 minutes. Stir in chicken and remove from heat. Stir in the sour cream and ½ cup of the cheese. Let this cool for about 5 minutes.
  3. Unroll the pizza crust dough into the pan. Starting at the center, press dough into a 10 inch square. Spread about 2 tbsp of the enchilada sauce over the dough. Spoon the chicken mixture evenly over the sauce to within 2 inches of the edge. Then drizzle about ¼ cup of enchilada sauce over the chicken mixture and sprinkle the remaining cup of cheese. Fold the edges of dough up over the filling and round the corners.
  4. Bake about 20 - 25 minutes or until the crust is brown and filling is bubbly (I slightly overcooked mine -- Even I mess up these easy to cook recipes sometimes! LOL) Let the tart stand for about 10 minutes. Meanwhile, heat the remaining enchilada sauce.
  5. To serve, top tart with chopped Roma tomatoes and shredded lettuce. Cut into wedges and serve with the warmed up enchilada sauce.

Pizza Breadstick Casserole

 

 

Pizza Breadstick Casserole
 
Author:
Ingredients
  • 1 lb ground beef
  • ½ cup diced pepperoni
  • 5 tbsps of diced onions (I personally use less since I am not a huge onion fan)
  • 1 jar chunky tomato pasta sauce
  • 1 box (10.6 oz) Pillsbury refrigerated Parmesan breadsticks with garlic
  • 2 cups shredded Colby-Monterey Jack cheese blend
Instructions
  1. Preheat oven to 375 degrees. Spray a 12x8 (2 qt) glass baking dish with cooking spray.
  2. Brown ground beef and drain. Stir in pepperoni, onions, and pasta sauce. Cook until boiling.
  3. Unroll dough into 1 large rectangle. Spread garlic mixture from the box evenly over the dough. Separate dough into 10 breadsticks. Cut each breadstick into 3 crosswise pieces.
  4. Pour ground beef mixture into baking dish. Spread dough pieces evenly over hot ground beef mixture.
  5. Bake 15 - 18 minutes or until topping is golden brown and no longer doughy. Sprinkle with cheese and bake 10 minutes longer or until cheese is melted.