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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Tortilla Crust - Mexican Chicken In A Crust Recipe

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This recipe for Tortilla Crust - Mexican Chicken In A Crust is from Served with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Tortilla Crust
3 to 4 cups cut up cooked chicken or turkey
1 can (10 1/2 oz) condensed cream of chicken soup
1 cup dairy sour cream
1 can (4 oz) green chilies, drained seeded and chopped
1/2 cup finely chopped onions
2 cups shredded Monterey jack cheese (about 8 ounces)
1/4 cup sliced green onions (with tops)

Tortilla Crust Ingredients
1/2 cup shortening
2 cups flour
1 tsp salt
3/4 tsp baking powder
1/2 to 3/4 cup warm water

Directions:
Directions:
Prepare tortilla crust - roll into rectangle 20 x 13. Place rectangle crosswise in un greased rectangular dish 11 x 7 x 1 1/2. Spread chicken over dough in dish. Heat oven to 400º. Mix soup, sour cream, chilies, onions in 2 quart saucepan. Heat over medium heat, stirring occasionally until hot, pour over chicken. Sprinkle with cheese and green onions. Fold ends of dough over chicken to center of dish. Pinch ends of dough together at 7" sides of dish to seal. Cut slits in top to let steam out. Bake till crust is golden brown about 45 to 50 minutes.

Tortilla Crust Instructions
Cut shortening into flour, salt and baking powder until mixture resembles fine crumbs. Stir in water with fork until dough leaves sides of bowl and rounds into ball. Turn dough onto lightly floured surface. Knead until smooth 10 to 12 times. Cover and let rest about 15 minutes.

Number Of Servings:
Number Of Servings:
8

 

 

 

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