Recipe ingredients
- 1/2 cup shortening
- 1 teaspoon salt
- 3/4 cup water
- 1 can cream of chicken soup
- 4 ounce can green chilies, chopped
- 2 cup grated monterey jack cheese
- 2 cup flour
- 3/4 teaspoon baking powder
- 4 cup cooked chicken, cut up
- 1 cup dairy sour cream
- 1/2 cup onion, finely chopped
- 1/4 cup sliced green onions with tops
Recipe method
- 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.
Other mexican recipes:
Pollo con queso en tortilla recipe
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