Finger-food Enchiladas

Pane-Bistecca

For our Mexico Party, we made some Mexican dishes, including these finger-food Enchiladas. I made small puff pastry parcels filled with chicken enchilada filling.

These parcels are very easy and quick to make, and you can make them by the dozen. I was able to cut about 25 pieces from 350 g of puff pastry. They are quick to fill, and then you simply fold in the corners. “Unfortunately,” they were eaten far too quickly for me to take any good pictures.

Prep time

25 min

Cooking time

35 min

Portions

Total time

1 h

Ingredients

350 g Puff Pastry
250 g Chicken Fricassee
½ jar Enchilada Sauce
½ Pack Taco Seasoning
grated Cheese
Pepper
Chili
250 g Cream Cheese

Instructions

Step 1

Fry the chicken in a little oil, season well, then add the enchilada sauce and taco seasoning. Cook until the chicken pieces are cooked through. Leave to cool.

Step 2

Now mix the cooled meat well with the cream cheese.

Step 3

Now fold the 4 corners of the puff pastry together and press down lightly, twist slightly, sprinkle some grated cheese on top and bake at 200 degrees for approx. 20 minutes.

Notes

The finger food can be served warm or cold. More Mexican Food!

Finger-food Enchiladas