CHICKEN ENCHILADA PUFFS
Number Of Ingredients 6
Steps:
- Thaw rolls until they are no longer frozen (don't let the rolls rise, only thaw them)
- Preheat oven to 350 Degrees and spray with non-stick spray
- Flatten out the rolls and add a spoonful of salsa, a spoonful of enchilada sauce, 2 tablespoons of cooked chicken, and about a Tablespoon of cheese.
- Fold the dough closed and pinch to secure the food inside.
- Place your Puffs in a line on the sprayed cookie sheet then cover each puff with the rest of your enchilada sauce. Add more cheese on top of the puffs if desired.
- Cook for 15 to 20 minutes or until the puffs are browned on top.
- Serve with lowfat sour cream and your favorite salsa
- (For a faster meal use the Tyson grilled chicken that comes in the bags near the lunch meat)
CHICKEN ENCHILADA PUFFS
Turn chicken enchiladas into finger food! These delicious savory Chicken Enchilada Puffs are the perfect easy meal!
Provided by TidyMom
Categories Main Dish
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 375° F and line cookie sheet with foil or parchment paper and spray with no-stick spray.
- Place cream cheese and 1/2 cup Mexican cheese in a small bowl and microwave for about 30-40 seconds, to soften.
- Add seasoning mix, sauce, and chicken to cheese mixture and stir until combined.
- Unroll crescent rolls on the prepared pan.
- Scoop 1 large heaping tablespoon of chicken mixture into the center of the two short ends of the crescent roll.
- Pull outer corners of the crescent roll over the chicken mixture, and then pull the long end over, completely enclosing filling.
- Sprinkle tops of puffs with additional shredded Mexican cheese.
- Bake for 15 minutes, or until golden brown.
- Serve warm with salsa, sour cream, or guacamole! Garnish with fresh chopped cilantro and Enjoy!
Nutrition Facts : Calories 318 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 78 milligrams cholesterol, Fat 23 grams fat, Fiber 1 grams fiber, Protein 16 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 2 puffs, Sodium 594 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
CHICKEN ENCHILADA PUFFS
I grabbed this one from an e-mailed newsletter from the That's My Home! website. I will definately be making these for my Oscar Party. This looks like it should be done early in the day, so plan accordingly.
Provided by yooper
Categories Lunch/Snacks
Time 1h10m
Yield 40 puffs
Number Of Ingredients 16
Steps:
- 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.
CHICKEN ENCHILADA PUFFS RECIPE - (4.5/5)
Provided by kayjayjohnson
Number Of Ingredients 7
Steps:
- Preheat oven to 375° and line cookie sheet with foil and spray with no-stick spray Place cream cheese and 1/2 cup Mexican cheese in small bowl and microwave for about 30-40 seconds, to soften. Add seasoning mix, sauce and chicken to cheese mixture and stir until combined. Unroll crescent rolls on prepared pan. Scoop 1 large heaping tablespoon of chicken mixture into the center of the two short ends of the crescent roll. Pull outer corners of the crescent roll over the chicken mixture, and then pull the long end over, completely enclosing filling. Sprinkle tops of puffs with additional shredded Mexican cheese. Bake for 15 minutes, or until golden brown.
THE ABSOLUTE BEST CHICKEN ENCHILADA RECIPE YOU'LL EVER TRY...
I came across this recipe about three years ago on TOH's website. It originally called for 10 flour tortillas (6 inches), but I found my alteration to the recipe to be much better. I have also substituted on occasion pintos for black beans, and used Pace Picante sauce instead of the salsa. This recipe has become a staple at my house.
Provided by Layla Noel
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Spoon 1/2 cup enchilada sauce into a greased 13" x 9" baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or until blended. Stir in the chicken, beans, and chilies.
- Place about 6 tablespoons of chicken mixture down the center of each tortilla. Roll up and place the enchiladas seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese.
- Cover and bake at 350F for 25-30 minutes or until cheese has melted and the enchilidas are heated through. Serve with lettuce, tomato, sour cream and olives if desired.
CHICKEN ENCHILADAS
Mildly spicy and satisfying, these easy enchiladas stuffed with refried beans, onion and red pepper will be popular with the whole family
Provided by Sarah Cook
Categories Dinner, Lunch, Main course
Time 1h10m
Number Of Ingredients 16
Steps:
- Heat 2 tbsp of the oil in your largest pan, then fry the onions, peppers, chopped chilli and coriander stalks with half the garlic for 10 mins until soft. Stir in 2 tsp ground coriander and 2 tsp cumin seeds, then fry for 1 min more. Meanwhile, in another frying pan, fry the chicken in the remaining oil, in batches, until browned - add it to the pan of veg as it is done.
- Stir the beans, sweetcorn, coriander leaves and 150ml of the passata into the veg and chicken. In a bowl, mix the rest of the passata with the other crushed garlic clove, the remaining spices and the sugar, then set aside.
- To assemble, lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Divide the passata sauce into the dishes you are using, then top with the enchiladas. Dot over the soured cream, sprinkle with grated cheese and scatter with the sliced chilli.
- Cool and freeze (see freezing tips, below) or, if eating straight away, heat oven to 200C/180C fan/gas 6, then bake for 30 mins, scattering with more coriander leaves to serve, if you like.
Nutrition Facts : Calories 490 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 2.7 milligram of sodium
CHICKEN ENCHILADAS
Provided by Molly McCarty
Categories Chicken Herb Bake Kid-Friendly Cheddar Cream Cheese Sour Cream Bon Appétit Washington Small Plates
Yield Serves 8
Number Of Ingredients 11
Steps:
- Butter 13x9x2-inch glass baking dish. Mix 1 3/4 cups sour cream, chilies, green onions, 1/2 cup cilantro and cumin in large bowl. Mix in chicken and 1 cup cheddar cheese. Season filling to taste with salt and pepper.
- Spoon generous 1/2 cup filling down center of each tortilla. Top filling with cream cheese strip. Roll up each tortilla, enclosing filling. Arrange enchiladas seam side down in prepared dish. (Can be made 3 hours ahead. Cover and chill.)
- Preheat oven to 350°F. Pour picante sauce over enchiladas. Cover and bake until sauce bubbles and enchiladas are heated through, about 45 minutes. Uncover, sprinkle with remaining 1 cup cheddar cheese and bake until cheese melts, about 5 minutes.
- Top with remaining sour cream. Garnish with cilantro, if desired.
CHICKEN ENCHILADA PUFFS
Steps:
- 1.Preheat oven to 375° and line cookie sheet with foil and spray with no-stick spray 2. Place cream cheese and 1/2 cup Mexican cheese in small bowl and microwave for about 30-40 seconds, to soften. 3. Add seasoning mix, sauce and chicken to cheese mixture and stir until combined. 4. Unroll crescent rolls on prepared pan. 5. Scoop 1 large heaping tablespoon of chicken mixture into the center of the two short ends of the crescent roll. 6. Pull outer corners of the crescent roll over the chicken mixture, and then pull the long end over, completely enclosing filling. 7. Sprinkle tops of puffs with additional shredded Mexican cheese. 8. Bake for 15 minutes, or until golden brown.
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レビュー数 6カテゴリ Appetizer料理 Mexican合計時間 45 分
- Soften cream cheese in the microwave for about 20 seconds. Stir in chicken, seasoning mix, enchilada sauce, 1/2 cup and Mexican shredded cheese until combined.
- Unroll crescent rolls on pan. Place a heaping tablespoon of chicken in the center of the two short ends of the crescent.
- Pull outer corners of the crescent roll over the chicken mixture, and then pull the long end over completely enclosing the filling.
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5/5 (6)合計時間 25 分カテゴリ Main Courseカロリー 150 (1 人分)
- In a medium bowl, mix together the chicken, cream cheese, 1/2 cup cheddar cheese, and enchilada sauce. Season with salt and pepper to taste.
- Roll out the crescent rolls, then place 1/4 cup filling at the bottom of each triangle. Fold the edges over, and roll up. Place on the prepared baking sheet.
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