Chicken Enchilada Puffs

Recipe by yooper
READY IN: 1hr 10mins
YIELD: 40 puffs




  • 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.