Ingredients

The following ingredients have 4 Servings
  • 2 sheets frozen puff pastry (thawed)
  • 1 tablespoon butter
  • 1 shallot (chopped)
  • 1 clove garlic (minced)
  • 8 ounces chicken breast (cut into 1/2-inch cubes)
  • 1/2 cup red bell pepper (chopped)
  • 1 cup cooked rice
  • 1 can Old El Paso Chopped Green Chiles
  • 1 can Old El Paso Enchilada Sauce
  • 1/4 cup chopped cilantro
  • 3/4 cup shredded pepper jack cheese
  • 1 egg

Instruction

  • Preheat the oven to 400 degrees F. Spray two large muffin tins with non-stick cooking spray. Lay the puff pastry out flat and cut each piece into 4 equal squares (8 squares all together). Then fit the puff pastry squares into the muffin tins, spreading them out so they don't touch.
  • Place a large skillet over medium heat. Add the butter, and once melted, saute the shallots and garlic for 2-3 minutes. Then add the chicken and red pepper. Saute another 3-5 minutes, until the chicken is mostly cooked through. Stir in the rice, green chiles, Old El Paso Enchilada Sauce, and cilantro then turn off the heat.
  • Spoon the chicken enchilada filling into the prepared puff pastry cups. Sprinkle the top of each with shredded cheese. Fold the ends over the top and brush with egg wash, made with 1 egg + 1 tablespoon water.
  • Bake the Chicken Enchilada Pot Pie recipe for 20 minutes until golden and crispy on top. Then use a butter knife to gently lift the pot pies out of the muffin tins. Serve warm.