Tip Of The Day

Add a professional touch to baked goods by sifting with powdered sugar.  Place powdered sugar in a sieve.  Tap the edge of the sieve with an open palm as you move it back and forth over the cooled cookies, cake, or bread.

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.

Foodies Events

Again, these are all for the Chicago area.  If you’d like me to include your event, please leave a comment and I will add you to next week’s list!

Taste Of Italy – Mario Rizzotti (one of the judges on Iron Chef America) will be having a cooking demonstration and tasting of extra virgin olive oils and balsamic vinegars.  $30 tonight at 7 pm at Mezzaluna Italian and Cooking Classes in Wester Springs.  Please call for reservations at 708-246-6055.

Just Food – 20 area chefs are participating in the Chefs & The City befits for those affected by HIV and AIDS.  Tickets are $250 and $350 for the VIP event.  It is tonight at 7 pm at The Peninsula, 108 E Superior St.  Call for reservations at 312-948-2785.

Cooking at Green City – Paul LoDuca is teaching a demonstation class at the Green City Market, 1750 N Clark St for free tomorrow morning at 10:30 am.  For more information, please call 773-435-0280.

Tricks Of The Trade – Michael Foly shares menu ideas at a demonstration class at Bloomindale’s Home & Furniture Store, Medinah Temple, 600 Wabash Ave.  It is free and at 2 pm tommorrow.  For more information, please call 312-324-7678.

Cutting Edge – Stephanie Oesligle is teaching a hands on “sharp as a knife” skill class.  It is $53 and takes place August 18 at 6:30 pm at Two Kitchens, 2035 Washington St. Suite 155, Naperville.  For more information, please call 630-717-9630.

Cheese course – Mary Rose teaches a class on cooking with Italian cheeses.  It is $75 and takes place August 19 at 7 pm at Cucina Della Rose Cooking School, 211 Park Ave., Barrington.  For more information, please call 847-650-9463

Healing Foods – Jeannie Burke shares tips in “Foods that Heal – Taste and Learn about Easy Recipes the Fight Inflammation and Prevent Diseases”.  It is $30 and takes place at 7 pm on August 19 at A Movable Feast, 1641 N Alpine Rd., Rockford.  Please call 815-877-8696 for more information.

Culinary secrets – Ramiro Velasquez  is having a demonstration class followed by a 3 course lunch with wine pairings.  It is $65 on August 20 at 10:45 am at Carlos Restaurant, 429 Temple Ave., Highland Park.  For more information, please call 847-432-0770.