Prep 20 mins
Cook 15 mins
This is one of my favorite recipes from Pepperidge Farms.
- 2 cups chopped cooked chicken
- 2 cups shredded monterey jack cheese (about 8 ounces)
- 1⁄4 cup drained canned chopped green chili
- 2 teaspoons chili powder
- 1⁄2 teaspoon garlic powder
- 8 sheets frozen phyllo dough, thawed
- 3 tablespoons margarine or 3 tablespoons butter, melted
- Preheat oven to 350°F.
- In bowl mix chicken, cheese, chilies, chili powder and garlic powder.
- Unfold dough.
- Remove 1 dough sheet leaving remaining dough covered with plastic.
- Brush with margarine.
- Repeat with 3 more sheets, stacking each on the top of the previous sheet.
- Cut stack in half crosswise into 2 rectangles.
- Place about 1 cup chicken mixture on long edge of each rectangle.
- Fold 1 inch of each short edge over chicken mixture.
- Starting at edge with chicken mixture, roll tightly.
- Place seam-side down on baking sheet.
- Brush with margarine.
- Repeat with remaining sheets and chicken mixture.
- Bake for 20 minutes or until golden.
- Slice each roll into 4 pieces.
Okay, so I just made these. They are well worthy. The only thing I changed was adding probably a 1/4 - 1/2 cup of canned sweet corn. We love corn in our mexican-ish stuff.<br/><br/>I tried a bite and it is good. Enough seasoning for the wife, although I could always use a bit more heat.<br/><br/>Drizzle on just a little cheese dip from the local mexican joint, or make your own cheese dip and this goes from worthy to exceptional. This has a crispness to it that is lacking in my normal chicken enchilada recipe.<br/><br/>I don't typically keep phyllo dough on hand, but if I ever do, I will make these again. Two thumbs up from the wife and I.
OK, I made a couple of mistakes while making this recipe, and it STILL rocks! I mixed the chicken, cheese and spices together, ahead of time, as I had a meeting to attend. When I returned, to finish making the rolls, I forgot to add the chiles into the mixture. I also missed the part about spreading the mixture down the LONG SIDE of the rectangle. I was definitely wondering why I had so much filling left, and why they were so small. That's what happens when you try to rush. :-( Despite all my various mistakes, these were very tasty; my family agreed with me and scarfed them down. I'll definitely be making these again, and I'll try to do a better job of following your directions. Thanks for sharing, Katt!