Hot Chicken And Cheese Roll -

 
















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Hot Chicken And Cheese Roll

Ingredients

2 cups flour
1 teaspoon salt
teaspoon baking powder
cup shortening
cup water
1 (10-ounce) can cream of chicken soup
1 cup sour cream
1 (4-ounce) can chopped green chillies
cup minced onion
4 cups chopped cooked chicken
2 cups (8 ounces) shredded Monterey Jack cheese
cup sliced green onions

Details

Serves: 8


Method

Combine the flour, salt and baking powder in a bowl. Cut in the shortening until the mixture resembles fine crumbs. Stir in about ½ cup of the water. Add the remaining water 1 tablespoon at a time until the dough pulls away from the side of the bowl and can be gathered into a ball. Knead the dough on a lightly floured surface 10 to 12 times or until smooth. Let stand, covered, at room temperature for 15 minutes.


Combine the soup, sour cream, green chillies and onion in a medium saucepan and mix well. Cook over medium heat until heated through, stirring occasionally.


Roll the dough into a 13x20-inch rectangle on a clean work surface. Fold the sides of the dough in toward the center and place the dough in an ungreased 7x11-inch baking dish. Unfold the dough. Spoon the chicken onto the dough, leaving a 1-inch border. Pour the soup mixture over the chicken. Sprinkle with the cheese and green onions. Fold the sides of the dough toward the center, wrapping the filling and pinching the edges to seal. Cut slits in the top of the dough. Bake at 400 degrees for 45 to 50 minutes or until golden brown.

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