Pollo con queso en tortilla
Yield: 8 servings
Ingredients:
- 1/2 c Shortening
- 1 ts Salt
- 3/4 c Water (Approximate)
- 1 cn Cream of Chicken Soup
- 4 oz Can Green Chilies chopped
- 2 c Grated Monterrey Jack Cheese
- 2 c Flour
- 3/4 ts Baking Powder
- 4 c Cooked Chicken cut up
- 1 c Dairy Sour Cream
- 1/2 c Onion finely chopped
- 1/4 c Sliced Green Onions w/ tops
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.
