Southwest Chicken Torte (TNT)

Southwest Chicken Torte
Prep Time: 20 minutes
Start to Finish: 1hr 50 min.
Makes: 8 servings
Pat-in-pan Pastry:
1-1/2 cups Gold Medal all-purpose flour
1/4 tsp. salt
3/4 cup firm butter or margarine, cut into small pieces
4 TBSP cold water
Filling:
1 pkg. (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 TBSP Old El Paso taco seasoning mix (from 1.25 oz. package)
1 tsp. baking powder
1/4 tsp. salt
3/4 cup sour cream
1/2 cup milk
2 eggs
Serve with:
1 can (10-oz.) Old El Paso enchilada sauce ***
Chopped fresh cilantro, if desired
1. Heat oven to 350. In large bowl, beat 1-1/4 cups flour, 1/4 tsp. 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-qt.) glass baking dish. Bake 25 to 30 minutes or until light golden brown.
2. Top baked pastry with chicken, olives, bell pepper, onions and cheese.
3. In large bowl, beat 1/2 cup flour, the taco seasoning mix, baking powder, salt, the sour cream, milk and eggs with wire whisk until smooth. Pour over filling ingredients in dish.
4. Bake uncovered 45 to 50 minutes until top is puffed and edges are deep golden brown. Cool 10 minutes before cutting. Serve with enchilada sauce and cilantro.

Nutrition Information:
1 Serving: Calories 530 (Calories from Fat 320); Total Fat 36g (Saturated Fat 21g, Trans Fat 1g); Cholesterol 165mg; Sodium 1030mg; Total Carbohydrate 30g (Dietary Fiber 1g, Sugars 4g); Protein 20g Percent Daily Value*: Vitamin A 30%; Vitamin C 15%; Calcium 25%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Medium-Fat Meat; 5 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Peg's Notes:
** I couldn't find the frozen chicken breast strips....so I used southwestern chicken breast strips that I found in the lunchmeat section of the grocery ( I think it was Tyson brand, but not sure). It was only 6-ounces, but that seemed to be enough.
*** I used salsa instead of enchilada sauce (just because I had some).

Recipe source:
http://www.bettycrocker.com/recipes/recipe.aspx?recipeID=9254&Source=SearchResultPage