Chicken Enchilada Puffs Recipes

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CHICKEN ENCHILADA PUFFS



Chicken Enchilada Puffs image

Number Of Ingredients 6

15 white frozen Rhodes rolls (thawed)
1 cup of Mexican blend shredded cheese
1 cup cooked chicken (diced or shredded)
1 can of enchilada sauce
1 jar of your favorite salsa
1/4 cup Mexican shredded cheese for sprinkling

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



Chicken Enchilada Puffs image

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

1 package frozen puff pastry
2 boneless chicken breasts
1 (8 ounce) package grated monterey jack pepper cheese or 1 (8 ounce) package cheddar cheese
1 onion, diced
1 stalk celery, diced
2 cloves garlic, minced
1 (4 ounce) can diced mild green chilies
1/2 cup crushed corn tortilla chips
1/2 cup chicken broth
1/2 teaspoon ground cumin
1 teaspoon chili powder
oil
salt and pepper
1 egg, beaten with
1 tablespoon water
your favorite salsa

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.

GARLIC CHICKEN PUFFS



Garlic Chicken Puffs image

I got this recipe from my mom. Has a great taste. It is very easy to make so the kids can enjoy cooking as well. Serve it as an appetizer for any party.

Provided by yoyo

Categories     Appetizers and Snacks     Pastries

Time 40m

Yield 16

Number Of Ingredients 5

cooking spray
2 (5 ounce) cans chicken chunks, shredded
2 ounces cream cheese, or more to taste
½ teaspoon garlic powder
1 (8 ounce) can refrigerated crescent roll dough

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
  • Stir chicken, cream cheese, and garlic powder together.
  • Unroll crescent rolls and cut each triangle in half into 2 triangles, for a total of 16 triangles. Lay triangles out on a flat work surface. Place 1 teaspoon of the chicken mixture in the center of each dough triangle and fold corners over the mixture into the center. Place folded dough pieces onto prepared baking sheet.
  • Bake in the preheated oven until golden brown and puffed, 12 to 14 minutes; cool before serving.

Nutrition Facts : Calories 97.1 calories, Carbohydrate 5.7 g, Cholesterol 14.9 mg, Fat 5.7 g, Protein 5.1 g, SaturatedFat 1.9 g, Sodium 209.8 mg, Sugar 1 g

CHICKEN ENCHILADA PUFFS RECIPE - (4.5/5)



Chicken Enchilada Puffs Recipe - (4.5/5) image

Provided by kayjayjohnson

Number Of Ingredients 7

1 package jumbo crescent rolls
3 oz cream cheese
1/2 cup Mexican blend shredded cheese
3/4 cup cooked chicken (diced or shredded)
1/3 cup enchilada or taco sauce
2 teaspoons enchilada or taco seasoning mix
1/4 cup Mexican shredded cheese for sprinkling

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.

CHICKEN PUFFS



Chicken Puffs image

An easy dish, but still looks good enough for a dinner party. Kind of like a beef wellington with a twist!

Provided by Jacqui from Oz

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

4 chicken breast fillets, flattened
2 sheets puff pastry
0.5 (30 g) packet savoury chicken supreme soup mix
3 tablespoons butter, melted
3 spring onions, finely chopped

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.

Nutrition Facts : Calories 755.6, Fat 55.4, SaturatedFat 17.3, Cholesterol 22.9, Sodium 368.4, Carbohydrate 56.1, Fiber 2.1, Sugar 1.2, Protein 9.2

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