Enchilada Chicken Tart

• 1 tablespoon vegetable oil
• 1/2 cup chopped onion (1 medium)
• 1 cup frozen corn
• 2 cups cubed cooked chicken or 2 cups cooked turkey
• 1 (4 1/2 ounce) can chopped green chilies
• 1/2 cup sour cream
• 1 1/2 cups shredded colby-monterey jack cheese (6 oz)
• 1 (10 ounce) can enchilada sauce
• 1 (13 7/8 ounce) can refrigerated prepared pizza crust
• 3 large plum tomatoes, chopped
• 1/2 cup shredded lettuce

1. Heat oven to 400u0b0F; 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.

vegetable oil, onion, frozen corn, chicken, green chilies, sour cream, colbymonterey, enchilada sauce, crust, tomatoes, shredded lettuce

Taken from www.food.com/recipe/enchilada-chicken-tart-171435 (may not work)