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Ingredientes
- 1 pkt frzn Puff pastry dough - thawed according to package directions.
- 2 x boneless chicken breasts
- 1 x (8 ounce.) package Grated pepper jack or possibly cheddar cheese
- 1 x onion - diced
- 1 stalk celery - diced
- 2 x cloves Garlic - chopped or possibly pressed
- 1 sm can diced Mild green chilies
- 1/2 c. crushed Corn tortilla chips
- 1/2 c. Chicken broth or possibly water, if not available
- 1/2 tsp Grnd cumin
- 1 tsp Chili pwdr Oil for the saute/fry pan Salt and pepper to taste
- 1 x Egg beaten with 1 Tbsp. water Your favorite salsa
Direcciones
- Heat about 2 Tbsp. of oil in a large saute/fry pan over medium-high heat.
- Season the chicken breasts lightly with salt and pepper, add in them to the pan, and cook till golden on both sides, about 5 min per side. Do not fiddle with it too much, just let it cook. You want to get a nice color on the chicken. Remove the chicken to the cutting board to cold.
- Meanwhile, add in the onions, celery and spices to the oil which remains in the pan. Add in a little more oil if necessary. Saute/fry till the onions are soft. Add in the garlic and cook till just starting to brown.
- Add in 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 in the crushed tortilla chips.
- Continue to cook till almost all of the liquid is evaporated. Taste and adjust seasoning with salt and pepper. Remove from the heat and refrigeratecompletely in the refrigerator. When the mix is cool, add in the grated cheese and mix well.
- Dust your counter with a little flour and spread out the puff pastry. Lightly brush the pastry with the egg/water mix. This will help seal the folded puff. Use a sharp knife or possibly a pizza cutter, cut the puff sheets into 2 inch by 2 inch squares. Place one Tbsp. of firmly packed filling into the center of each square. Fold corner to corner, and crimp with a fork. Place on a sprayed cookie sheet about one inch apart. Cover and chill till party time.
- Preheat oven to 400 degrees F. Bake for 15 to 20 min or possibly till golden. Serve with your favorite salsa.
- Makes 40 pcs
- This recipe takes something as good as chicken enchiladas and turns them into finger food in the form of puff pastry turnovers. The tortilla chips add in the flavor which makes them taste like enchiladas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 12 servings | |
| Calories 123 | |
| Calories from Fat 52 | 42% |
| Total Fat 5.84g | 7% |
| Saturated Fat 1.35g | 5% |
| Trans Fat 0.03g | |
| Cholesterol 31mg | 10% |
| Sodium 217mg | 9% |
| Potassium 170mg | 5% |
| Total Carbs 11.29g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.88g | 1% |
| Protein 6.99g | 11% |
