Southwest Chicken Torte

Ingredients

• 1.5 cups flour all-purpose
• 0.3 teaspoon salt 
• 0.8 cup butter firm cut into small pieces
• 4 tablespoons water cold
• 9 oz chicken tenderloins frozen thawed cooked cut into bite-size pieces
• 2.3 oz olives ripe drained sliced canned
• 0.5 cup bell pepper red finely chopped
• 0.3 cup spring onion sliced
• 8 oz cheddar cheese shredded
• 0.5 cup flour all-purpose
• 6.3 oz taco seasoning 
• 0.3 teaspoon salt 
• 0.8 cup cream sour
• 0.5 cup milk 
• 2  eggs 
• 1 teaspoon double-acting baking powder 
• 10 oz enchilada sauce red canned
• 1 serving cilantro leaves fresh chopped

Equipment

• bowl
• oven
• whisk
• hand mixer
• glass baking pan

Directions

1. Heat oven to 350°F. In large bowl, beat 1 1/4 cups flour, 1/4 teaspoon 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-quart) glass baking dish.
2. Bake 25 to 30 minutes or until light golden brown.
3. Top baked pastry with chicken, olives, bell pepper, onions and cheese.
4. In large bowl, beat 1/2 cup flour, the taco seasoning mix, baking powder, 1/4 teaspoon salt, the sour cream, milk and eggs with wire whisk until smooth.
5. Pour over filling ingredients in dish.
6. Bake uncovered 45 to 50 minutes or until top is puffed and edges are deep golden brown. Cool 10 minutes before cutting.
7. Serve with enchilada sauce and cilantro.