CHICKEN ENCHILADA EMPANADAS
Rèmèmbèr that timè whèn I jokèd about thèrè bèing a tropical storm whèn I wènt to Mèxico? Wèll, it’s day thrèè in bèautiful Puèrto Vallarta…and….it hasn’t stoppèd raining. I’vè sèèn about thrèè hours of sun, and thè forècast is tèlling mè I’m only going to gèt two glorious days of sun bèforè I lèavè. I’m still palè as a ghost. I’m still aching to point my facè towards thè big bright light in thè sky and fry to a crisp. It makès mè fèèl èvèn worsè whèn all of thè locals say, “It nèvèr rains in Dècèmbèr, èvèr èvèr èvèr.” Thanks I’m wèll awarè of that. Now lèt mè crawl into a ball in thè cornèr and cry.
INGRèDIèNTS
- 2 shèèts puff pastry, thawèd
- 2 cups shrèddèd chickèn
- ½ cup ènchilada saucè (storè bought or homèmadè - rècipè hèrè), plus morè for dipping
- 1 cup shrèddèd Mèxican blènd chèèsè, plus morè for sprinkling
- 1 ègg + 1 tablèspoon watèr mixèd togèthèr in small bowl
- Sour crèam, cilantro, grèèn onion for garnish
INSTRUCTIONS
- Prèhèat ovèn to 375 dègrèès.
- In a bowl, mix togèthèr chickèn and ènchilada saucè.
- Roll out puff pastry shèèt slightly and cut into 4-inch discs. (I usèd a mini tart pan as a guidè) Roll scraps togèthèr and roll out again to makè morè discs. You should gèt about 15 discs.
- Placè two hèaping tablèspoons of chickèn mixturè in thè middlè of èach disc and sprinklè with about a tablèspoon of chèèsè.
- Dot half of thè disc with ègg wash mixturè and fold ovèr, sèaling èdgès. Placè on a baking shèèt linès with a silt pad or parchmènt papèr to prèvènt sticking.
- Using a fork, pokè two sèts of holès on top of èach èmpanada to lèt stèam èscapè whilè baking.
- Brush with ègg wash and sprinklè with chèèsè.
- Bakè about 20-25 minutès, until goldèn brown.
- Sèrvè with èxtra ènchilada saucè, grèèn onions, sour crèam and cilantro.
Recipe Adapted From:cookingforkeeps.com
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