Chicken Enchilada Puffs

Chicken Enchilada Puffs is Ella’s second post for our new segment “Cooking with Ella” which is me, teaching my daughter, how to cook. Her first installment was Oatmeal Raisin Scones and they were delicious. Since then she has made dinner twice and helped me with a chili cook off we participated in last weekend. We didn’t win but she was happy because she was on the tv news that night and in the paper the next day. She is quite the celebrity. My friends told me I just looked grumpy. Actually I was tired from the night before and the fact this chili cook-off never picks actually “chili” as a winner. This years winner was “Breakfast Chili” with goetta and maple sausage. I’m sorry I am a big fan of fusion cooking, just check out many of my recipes on this blog, but come on it’s a CHILI COOK-OFF. Second place was a jerk chicken stew. I give up!! Last year I made a very traditional Texas meat chili and was told, by the judges,  it wasn’t very original. Really, sorry I thought this was a “chili” cook-off. So this year I thought I would go bold and make a black and tan chili using Guinness and chili’s in adobo sauce. Great Chili but obviously they are not wanting “CHILI”. Next year I think I will take lobster bisque and call it chili. I will probably win.Okay enough of my bitching and let’s get back to something more fun like Cooking with Ella. Ella picked out this recipe for Chicken Enchilada Puffs from one of my many binders of recipes I have collected over the years. This recipe is so old it is from Recipezaar.com which is now Food.com. We changed it up a little bit by adding a bag of  Kroger’s Private Selection Zesty Corn and Black Bean frozen vegetable mix to infuse some veggies and fiber. Besides the puff pastry the recipe is pretty healthy, but the pastry makes it taste so good. These Chicken Enchilada Puffs makes a great dinner, but they will be perfect for the Big Game this weekend or as an appetizer for any party.Ella learned lots of techniques in preparing her recipe for Chicken Enchilada Puffs. She learned the proper way to chop onions and safe knife handling skills. She also learned how to sauté chicken and how to work with puff pastry. With the first sheet we made mini puffs, but decided the second sheet of pastry to cut them into bigger squares to make larger puffs. Better for dinner.What a wonderful dinner and her brother and sister loved her creation. I loved the fact that she is learning life long skills and the enjoyment I get of working with her in the kitchen. The next installment of Cooking with Ella, will be Volcano Potatoes. Yum!!

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Chicken Enchilada Puffs

Prep Time

45 mins

Cook Time

25 mins

Total Time

1 hr 10 mins

 

These Chicken Enchilada Puffs from my daughter Ella are perfect for dinner or as an awesome appetizers.

Course: Appetizer, Main

Cuisine: American

Servings: 36

Author: Quinn Caudill

Ingredients

• 1 package frozen puff pastry {2 sheets)
• 3 boneless chicken breasts
• 2 cups grated Monterey jack pepper cheese
• 1 onion diced
• 1 stalk celery diced
• 2 cloves garlic minced
• 1 ounce cans diced mild green chilies 4
• 1/2 cup crushed corn tortilla chips
• 1/2 cup chicken broth
• 1/2 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 oz package frozen zesty corn and black bean blend such as Private Selection by Kroger's, 12
• oil
• salt and pepper
• 1 egg beaten with
• 1 tablespoon water
• Green onions and Cheese sauce for serving

Instructions

1. Heat about 2 tablespoons of oil in a large saute pan over medium-high heat.
2. 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.
3. Remove the chicken to the cutting board to cool.
4. Meanwhile, add the onions, celery and spices to the oil that remains in the pan.
5. Add a little more oil if necessary.
6. Saute until the onions are soft.
7. Add the garlic and cook until just starting to brown.
8. 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.
9. Add 12 oz) package frozen zesty corn and black bean blend, such as Private Selection by Kroger's
10. As this is coming up to a boil, cut the chicken breast into a small dice and return the chicken to the pan.
11. Add the crushed tortilla chips.
12. Continue to cook until almost all of the liquid is evaporated.
13. Taste and adjust the seasoning with salt and pepper.
14. Remove from the heat and chill completely in the refrigerator.
15. When the mixture is cold, add the grated cheese and mix well.
16. Dust your counter with a little flour and spread out the puff pastry.
17. Lightly brush the pastry with the egg/water mixture.
18. This will help seal the folded puff.
19. Use a sharp knife or a pizza cutter, cut the puff sheets into 3-inch x 3-inch squares.
20. Place one tablespoon of firmly packed filling into the center of each square.
21. Fold corner to corner, and crimp with a fork.
22. Pat on a sprayed cookie sheet about one inch apart.
23. Cover and refrigerate until ready to cook.
24. Pre-heat oven to 400°F.
25. Bake for 15 to 20 minutes or until golden brown.
26. Serve with your favorite salsa. green onions or a simple cheese sauce.

Recipe Notes

Recipe adapted from Food.com

Recipe first published by Quinn Caudill for Dadwhats4dinner.com © 2016

Please join me and bring your recipes and DIY projects to Throwback Thursday’s! with my co-hosts Alli @ Tornadough Alli, Meaghan @ 4 Sons ‘R’ Us and Mollie @ The Frugal Hausfrau

I also will be bringing Chicken Enchilada Puffs to Freedom Fridays, Friday Favorites,  Fiesta Friday, Weekend Potluck,  What’s Cooking Wednesdays. Checkout my Link Parties Page for other great places to find new recipes.

Click here to pin for later:Check out Ella’s Scones and her new page Cooking with Ella!

Oatmeal Raisin Scones