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    You are in: Home / Recipes / Enchilada Chicken Tart Recipe
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    Enchilada Chicken Tart

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on May 19, 2013

      Really good. I made a much larger tart than it recommended. The corners were very crusty/bready, but I seved with guacamole and dipped the bready parts in the guacamole. Didn't use canned chiles but roasted Fresno chile I had on hand; green enchilada sauce, as that's our preference; used a ball of pizza dough from local market's pizzeria. Will make again, may add more heat. 5/19/13 made again, added some shredded carrot & orange pepper (leftover from another recipe) when sauteing the onion. used homemade green enchilada sauce, 1 roasted poblano, 1 roasted Serrano for chiles, had perfect heat. Did a round tart & made it on the pizza stone, rolledit just larger than the stone, then added thetoppings. round really evened out the bready places, was beautiful. Now I'm certain this is a keeper.

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    • on February 03, 2007

      We liked this, but thought that it needed more flavor. In the future, I would add more seasoning to the filling or the enchilada sauce.

      person found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Enchilada Chicken Tart

    Serving Size: 1 (180 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 228.2
     
    Calories from Fat 127
    56%
    Total Fat 14.2 g
    21%
    Saturated Fat 6.8 g
    34%
    Cholesterol 51.4 mg
    17%
    Sodium 386.2 mg
    16%
    Total Carbohydrate 10.1 g
    3%
    Dietary Fiber 1.4 g
    5%
    Sugars 2.3 g
    9%
    Protein 15.7 g
    31%

    The following items or measurements are not included:

    prepared pizza crust

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