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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 8 |
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Directions: 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.
| Ingredients:
1/2 Cup(s) 8 oz can taco sauce or
1 Teaspoon(s) Green chili salsa
3/4 Cup(s) Can Green Chilies, chopped
1 Can(s) RO*TEL Tomatoe W/Green Chili
2 Cup(s) grated monterey jack cheese
2 Cup(s) Diced green chili
3/4 Teaspoon(s) Cooked Chicken, cut up
1 Cup(s) Dairy Sour Cream
1/2 Cup(s) Onion, finely chopped
1/4 Cup(s) Sliced Green Onions w/ tops |
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