Chicken Enchilada Puffs
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 the flavor that makes them taste like enchiladas. From David Bulla's article on party appetizers.
- Heat about 2 tablespoons of oil in a large saut 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. Don't 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 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 seasoning with salt and pepper. Remove from the heat and chill completely in the refrigerator.
- 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 brush 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 by 2-inch squares.
- Place one tablespoon 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 refrigerate until party time.
- Makes 40 pieces.
Note: Since these little tomatoes are delicious, it's good that this recipe can be easily doubled.
Recipe editor Patricia Mitchell