Pollo Con Queso En Tortilla

Recipe Ingredients

1/2 cup	99g / 3.5oz	Shortening
1 teaspoon	5ml	Salt
3/4 cup	177ml	Water - (approximate)
1		Cream of chicken soup
1		Green chilies - chopped
2 cups	292g / 10oz	Grated Monterrey jack cheese
2 cups	125g / 4.4oz	Flour
3/4 teaspoon	3.8ml	Baking powder
4 cups	250g / 8.8oz	Cooked chicken - cut up
1 cup	237ml	Dairy sour cream
1/2 cup	31g / 1.1oz	Onion - finely chopped
1/4 cup	15g / 0.5oz	Sliced green onions w/ tops

Recipe Instructions

Mix together flour, salt and baking powder. Cut in shortening until mixture resembles fine crumbs. Stir in water with fork, a little at a time, until dough leaves side of bowl and can be handled. Turn onto lightly floured surface and knead until smooth, 10 or 12 times. Cover and let stand about 15 minutes.

Roll dough into 20 by 13 inch rectangle. Fold crossways into thirds and place in ungreased 11x7x1-1/2 inch baking dish. Unfold dough. Spread chicken over dough, but not quite to ends. Heat oven to 400 degrees. In 2 quart saucepan mix soup, sour cream, chilies and onion. Heat over medium heat, stirring occasionally, until hot. Pour over chicken. Sprinkle with cheese and green onions.

Fold dough over filling to center of dish. Pinch dough together at ends to seal. Cut slits in top. Bake until crust is golden brown, 45 to 50 minutes.

Source:
Fred Dittmaier (Modified by Larry McJunkin)

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