Chicken Enchilada Puffs Recipe 45

CHICKEN ENCHILADAS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
• Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

CHICKEN ENCHILADA PUFFS RECIPE - (4.5/5)

Steps:

• Preheat oven to 375° and line cookie sheet with foil and spray with no-stick spray Place cream cheese and 1/2 cup Mexican cheese in small bowl and microwave for about 30-40 seconds, to soften. Add seasoning mix, sauce and chicken to cheese mixture and stir until combined. Unroll crescent rolls on prepared pan. Scoop 1 large heaping tablespoon of chicken mixture into the center of the two short ends of the crescent roll. Pull outer corners of the crescent roll over the chicken mixture, and then pull the long end over, completely enclosing filling. Sprinkle tops of puffs with additional shredded Mexican cheese. Bake for 15 minutes, or until golden brown.

CHICKEN ENCHILADA PUFFS

Steps:

• Heat about 2 tablespoons of oil in a large saute pan over medium-high heat.
• Season the chicken breasts lightly with salt and pepper, add them to the pan, and cook until golden brown on both sides, about 5 minutes per side.
• Remove the chicken to the cutting board to cool.
• Meanwhile, add the onions, celery and spices to the oil that remains in the pan.
• Add a little more oil if necessary.
• Saute until the onions are soft.
• Add the garlic and cook until just starting to brown.
• Add the chilies and chicken stock to stop the browning process and to collect the browned bits of flavor off the bottom of the pan, scraping the pan with a wooden spoon.
• As this is coming up to a boil, dice the chicken breast into a small dice and return the chicken to the pan.
• Add the crushed tortilla chips.
• Continue to cook until almost all of the liquid is evaporated.
• Taste and adjust the seasoning with salt and pepper.
• Remove from the heat and chill completely in the refriegerator.
• When the mixture is cold, add the grated cheese and mix well.
• Dust your counter with a little flour and spread out the puff pastry.
• Lightly brusth the pastry with the egg/water mixture.
• This will help seal the folded puff.
• Use a sharp knife or a pizza cutter, cut the puff sheets into 2-inch x 2-inch squares.
• Place one tablespoon of fimly packed filling into the center of each square.
• Fold corner to corner, and crimp with a fork.
• Pat on a sprayed cookie sheet about one inch apart.
• Cover and refrigerate until party time.
• Preheat oven to 400.
• Bake for 15 to 20 minutes or until golden brown.
• Serve with your favorite salsa.

CHICKEN ENCHILADA PUFFS

Steps:

• Thaw rolls until they are no longer frozen (don't let the rolls rise, only thaw them)
• Preheat oven to 350 Degrees and spray with non-stick spray
• Flatten out the rolls and add a spoonful of salsa, a spoonful of enchilada sauce, 2 tablespoons of cooked chicken, and about a Tablespoon of cheese.
• Fold the dough closed and pinch to secure the food inside.
• Place your Puffs in a line on the sprayed cookie sheet then cover each puff with the rest of your enchilada sauce. Add more cheese on top of the puffs if desired.
• Cook for 15 to 20 minutes or until the puffs are browned on top.
• Serve with lowfat sour cream and your favorite salsa
• (For a faster meal use the Tyson grilled chicken that comes in the bags near the lunch meat)