½ cup enchilada sauce (store bought or homemade - recipe here), plus more for dipping
1 cup shredded Mexican blend cheese, plus more for sprinkling
1 egg + 1 tablespoon water mixed together in small bowl
Sour cream, cilantro, green onion for garnish
Instructions
Preheat oven to 375 degrees.
In a bowl, mix together chicken and enchilada sauce.
Roll out puff pastry sheet slightly and cut into 4-inch discs. (I used a mini tart pan as a guide) Roll scraps together and roll out again to make more discs. You should get about 15 discs.
Place two heaping tablespoons of chicken mixture in the middle of each disc and sprinkle with about a tablespoon of cheese.
Dot half of the disc with egg wash mixture and fold over, sealing edges. Place on a baking sheet lines with a silt pad or parchment paper to prevent sticking.
Using a fork, poke two sets of holes on top of each empanada to let steam escape while baking.
Brush with egg wash and sprinkle with cheese.
Bake about 20-25 minutes, until golden brown.
Serve with extra enchilada sauce, green onions, sour cream and cilantro.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/chicken-enchilada-empanadas/