TORTILLA CRUST:

1/3 c. shortening
2 c. flour
1 tsp. salt
3/4 tsp. baking powder
1/2 to 1/3 c. warm water

CHICKEN:

3 to 4 c. cut-up cooked chicken
1 (10 3/4 oz.) can cream of chicken soup
1 c. dairy sour cream
1 (4 oz.) can chopped green chilies
2 c. shredded Monterey Jack cheese (8 oz.)

(Can use Mozzarella cheese).

CRUST: Cut shortening into flour, salt and baking powder until mixture resembles fine crumbs. Stir in water with fork until dough leaves side of bowl and rounds up into a ball. Turn dough onto lightly floured surface. Knead until smooth, 10 to 12 times. Cover and let rest about 15 minutes. Roll dough into rectangle, 20 x 13 inches. Fold rectangle crosswise into thirds. Place in ungreased rectangular baking dish 11 x 7 x 1 1/2 inches; unfold. Spread chicken over dough in dish.

Heat oven to 400 degrees. Mix soup, sour cream, chilies in 2 quart saucepan. Heat over medium heat, stirring occasionally, until hot; pour over chicken. Sprinkle with cheese. Fold ends of dough over filling to center of dish. Pinch ends of dough together at 7-inch side of dish to seal. Cut slits in top to let steam escape. Bake until crust is golden brown, 35 to 40 minutes.