Chicken Artichoke Turnovers

1 10-oz. pkg. frozen patty shells (6)
1/4 cup light dairy sour cream
1 to 1 1/2 tsp. chili powder
2 cloves garlic, minced
1 tsp. lemon juice
1 1/2 cups chopped, cooked chicken
3/4 cup shredded Monterey Jack cheese
3/4 cup coarsely chopped, drained
artichoke hearts (half of a 14-oz. can
1 4-oz. can diced green chilies, drained
2 green onions, thinly sliced
1 Tbsp. snipped fresh parsley
Milk
 
Thaw patty shells; set aside. In a medium bowl stir together sour cream, chili powder, garlic, and lemon juice. Add chicken, cheese, artichoke hearts, chilies, green onions, and parsley; stir to combine.

On a lightly floured surface roll out each patty shell to a 7-inch circle. Place about 1/2 cup filling on half of each circle. Moisten edges with water; fold other half of circle over filling. Press to seal with tines of a fork.

Place on ungreased, foil-lined baking sheet. Cut a slit in top of turnovers. Brush tops with milk. Bake in a 400 [degrees] oven for 25 to 30 minutes or till golden.

Makes 6 servings.