Chicken Enchilada Puffs
🕒 Cook Time: 25 minutes
🕒 Prep Time: 45 minutes
🕒 Total Time: 1 hour and 10 minutes
Description:
These Chicken Enchilada Puffs are a delightful creation perfect for any gathering, whether it’s a festive Oscar Party or a casual get-together. Inspired by a recipe from the That’s My Home! website, these puffs are packed with flavor and are sure to be a hit with your guests. With a crunchy puff pastry exterior and a savory chicken and cheese filling, they’re an irresistible snack that can be prepared ahead of time, allowing you to enjoy the party stress-free.
Recipe Category:
Lunch/Snacks
Keywords:
Poultry, Meat, Mexican, Potluck, Christmas, Weeknight, Oven, Less than 4 Hours
Ingredients:
- 1 sheet puff pastry
- 2 boneless chicken breasts
- 1 cup Monterey Jack pepper cheese, grated
- 1 cup cheddar cheese, grated
- 1 onion, finely chopped
- 2 stalks celery, finely chopped
- 1 clove garlic, minced
- 1 can mild green chilies
- 1/2 cup corn tortilla chips, crushed
- 1/2 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 egg
- 1 tablespoon water
- Salsa, for serving
Instructions:
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Cook Chicken: Heat about 2 tablespoons of oil in a large sauté pan over medium-high heat. Season the chicken breasts lightly with salt and pepper, then add them to the pan. Cook until golden brown on both sides, about 5 minutes per side. Transfer the chicken to a cutting board to cool.
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Prepare Filling: In the same pan, add the onions, celery, and spices to the remaining oil. Sauté until the onions are soft. Add the garlic and cook until just starting to brown. Stir in the chilies and chicken stock, scraping the bottom of the pan to collect flavor. Dice the cooled chicken and add it back to the pan along with the crushed tortilla chips. Cook until almost all of the liquid is evaporated. Adjust seasoning with salt and pepper. Chill the mixture in the refrigerator until cold.
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Assemble Puffs: Once chilled, mix the grated cheeses into the chicken mixture. On a floured surface, roll out the puff pastry and lightly brush with the egg/water mixture. Cut the pastry into 2-inch x 2-inch squares. Place a tablespoon of filling in the center of each square. Fold corner to corner, crimp with a fork, and place on a sprayed cookie sheet about one inch apart. Refrigerate until ready to bake.
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Bake: Preheat the oven to 400°F (200°C). Bake the puffs for 15 to 20 minutes or until golden brown.
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Serve: Serve the Chicken Enchilada Puffs warm with your favorite salsa for dipping.
These Chicken Enchilada Puffs are a crowd-pleasing appetizer that combines the flavors of classic enchiladas with the convenience of finger food. Make them for your next gathering and watch them disappear in no time!
