Chicken Enchilada Puff Pastry Pockets Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

These Chicken Enchilada Puff Pastry Pockets are a delightful twist on traditional enchiladas, combining flaky pastry with a savory chicken filling. This chicken recipe is perfect for a quick meal or a fun appetizer for gatherings.

The recipe is simple and can be customized with your favorite enchilada toppings, making it versatile for any occasion.

Easy Chicken Enchilada Puff Pastry Pockets

These puff pastry pockets are filled with shredded chicken, enchilada sauce, and cheese, then baked until golden brown. The recipe takes about 30 minutes from start to finish and serves 4 people.

Ingredients

1 package (1 lb) puff pastry sheets, thawed
2 cups cooked shredded chicken
1 cup enchilada sauce
1 cup shredded cheese (cheddar or Monterey Jack)
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1 egg, beaten (for egg wash)
Chopped cilantro for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Filling: In a bowl, mix the shredded chicken, enchilada sauce, cheese, cumin, and garlic powder until well combined.
Roll Out the Pastry: On a floured surface, roll out the puff pastry sheets to about 1/8 inch thick. Cut into squares or rectangles, about 4×4 inches.
Fill the Pastry: Place a spoonful of the chicken mixture in the center of each pastry square. Fold the pastry over to create a pocket and seal the edges by pressing with a fork.
Apply Egg Wash: Brush the tops of the pockets with the beaten egg for a golden finish.
Bake: Place the pockets on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown.
Serve: Remove from the oven and let cool slightly. Garnish with chopped cilantro if desired, and serve warm.