Chicken Enchilada Puffs

1 package frozen Puff pastry dough

2 boneless chicken breasts

8 oz. package grated pepper jack or cheddar cheese

1 onion diced

1 stalk celery diced

2 cloves garlic minced

1 small can diced mild green chilies

1/2 C. crushed corn tortilla chips

1/2 C. chicken broth

1/2 t. ground cumin

1 t. chili powder

Oil

salt and pepper to taste

1 egg beaten with 1 T. water

Your favorite salsa

Heat about 2 tablespoons of oil in a large sauté pan over medium-high heat. Season the chicken breasts lightly with salt and pepper, add them to the pan, and cook until golden brown on both sides, about 5 minutes per side. Remove the chicken to the cutting board to cool.

Meanwhile, add the onions, celery and spices to the oil that remains in the pan. Add a little more oil if necessary. Sauté until the onions are soft. Add the garlic and cook until just starting to brown.

Add the chilies and chicken stock to stop the browning process and to collect the browned bits of flavor off the bottom of the pan, scraping the pan with a wooden spoon. As this is coming up to a boil, dice the chicken breast into a small dice and return the chicken to the pan. Add the crushed tortilla chips.

Continue to cook until almost all of the liquid is evaporated. Taste and adjust seasoning with salt and pepper. Remove from the heat and chill completely in the refrigerator. When the mixture is cold, add the grated cheese and mix well.

Dust your counter with a little flour and spread out the puff pastry. Lightly brush the pastry with the egg/water mixture. This will help seal the folded puff. Use a sharp knife or a pizza cutter, cut the puff sheets into 2-inch by 2-inch squares. Place one tablespoon of firmly packed filling into the center of each square. Fold corner to corner, and crimp with a fork. Place on a sprayed cookie sheet about one inch apart. Cover and refrigerate until party time.

Preheat oven to 400°F. Bake for 15 to 20 minutes or until golden brown. Serve with your favorite salsa.

Makes 40 pieces.