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Pollo Con Queso En Tortilla

1/2 cup shortening
1 teaspoon salt
3/4 cup water (approximate)
1 can cream of chicken soup
4 oz 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 w/ tops

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


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