3 to 4 c. cut up cooked chicken or turkey
1 can cream of chicken soup
1 c. sour cream
1 (4 oz.) can chopped green chilies
1/2 c. finely chopped onions
1 can Cheddar cheese soup

TORTILLA CRUST:

1/3 c. shortening
2 c. self-rising flour
1/2 to 3/4 c. warm water

Cut shortening into flour 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 into rectangle, 20 x 13 inch. Place in ungreased baking dish, 11 x 7 x 1 1/2 inch. Mix chicken and other ingredients and place in crust. Fold crust over chicken. Cut slits in top to let steam escape. Bake until crust is golden, 45 to 50 minutes. 8 servings.