Total Time
1hr 10mins
Prep 45 mins
Cook 25 mins

I grabbed this one from an e-mailed newsletter from the That's My Home! website. I will definately be making these for my Oscar Party. This looks like it should be done early in the day, so plan accordingly.

Ingredients Nutrition


  1. Heat about 2 tablespoons of oil in a large saute pan over medium-high heat.
  2. 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.
  3. Remove the chicken to the cutting board to cool.
  4. Meanwhile, add the onions, celery and spices to the oil that remains in the pan.
  5. Add a little more oil if necessary.
  6. Saute until the onions are soft.
  7. Add the garlic and cook until just starting to brown.
  8. 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.
  9. As this is coming up to a boil, dice the chicken breast into a small dice and return the chicken to the pan.
  10. Add the crushed tortilla chips.
  11. Continue to cook until almost all of the liquid is evaporated.
  12. Taste and adjust the seasoning with salt and pepper.
  13. Remove from the heat and chill completely in the refriegerator.
  14. When the mixture is cold, add the grated cheese and mix well.
  15. Dust your counter with a little flour and spread out the puff pastry.
  16. Lightly brusth the pastry with the egg/water mixture.
  17. This will help seal the folded puff.
  18. Use a sharp knife or a pizza cutter, cut the puff sheets into 2-inch x 2-inch squares.
  19. Place one tablespoon of fimly packed filling into the center of each square.
  20. Fold corner to corner, and crimp with a fork.
  21. Pat on a sprayed cookie sheet about one inch apart.
  22. Cover and refrigerate until party time.
  23. Preheat oven to 400.
  24. Bake for 15 to 20 minutes or until golden brown.
  25. Serve with your favorite salsa.
Most Helpful

5 5

4 5

I prepared these as part of the snack feast for our Super Bowl party. Using only a tablespoon of filling per puff of pastry, I had a great deal of filling left over. However, I think that it will be a head-start on enchiladas for dinner tomorrow. I omitted the celery and upped the cumin and chili powder in the filling and used a spicy pepper jack cheese to up the flavor. I had some difficulty with sealing the puffs prior to baking, but everything resolved itself in the oven. The dough cooked together and puffed beautifully. I served these with my homemade canned salsa from my summer tomatoes. The plate was empty at the end of the evening.