Thursday, June 20, 2013

Chicken Enchilada Puffs


15 white frozen Rhodes rolls (thawed)
1 cup of Mexican blend shredded cheese
1 cup cooked chicken (diced or shredded)
1 can of enchilada sauce
1 jar of your favorite salsa
1/4 cup Mexican shredded cheese for sprinkling
Directions:
Thaw rolls until they are no longer frozen (don't let the rolls rise, only thaw them)
Preheat oven to 350 Degrees and spray with non-stick spray
Flatten out the rolls and add a spoonful of salsa, a spoonful of enchilada sauce, 2 tablespoons of cooked chicken, and about a Tablespoon of cheese.
 
Fold the dough closed and pinch to secure the food inside.
 
Place your Puffs in a line on the bar pan then cover each puff with the rest of your enchilada sauce. Add more cheese on top of the puffs if desired.
 
Cook for 15 to 20 minutes or until the puffs are

browned on top.  Serve with lowfat sour cream

and your favorite salsa (For a faster meal use the

Tyson grilled chicken that comes in the bags near

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