Chicken Enchilada Puffs Food

CHICKEN ENCHILADA PUFFS

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!

CHICKEN ENCHILADA PUFFS

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

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 PUFFS

Steps:

• Mix together the dry soup mix, butter and spring onions and spread over the chicken breasts.
• Roll up the breast fillets and place onto a sheet of puff pastry (I usually cut the sheets into half diagonally).
• Roll up the pastry and seal well by brushing edges with water and pinching together.
• Bake at 220c for 20 minutes, then 200c for 10 minutes.

ZIPPY CHICKEN ENCHILADAS

Steps:

• Spread about 2 tablespoons of beans on each tortilla. Combine soup and sour cream; stir in chicken. Spoon 1/3 to 1/2 cup down the center of each tortilla; top each with 1 tablespoon cheese. , Roll up and place seam side down in a greased 13x9-in. baking dish. Pour enchilada sauce over top; sprinkle with the onions, olives and remaining cheese. , Bake, uncovered, at 350° for about 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas if desired. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

CHICKEN ENCHILADA PUFFS RECIPE - (4.5/5)

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.