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The kids are very fond of Mexican, so I always make bigger batches of Mexican Rice, Beans, Enchilada Sauce and freeze it in smaller batches. Hence, I can always make various dishes without a lot of prep work. Here is a quick recipe that you can throw together if you have frozen or store-bought ingredients. I also love the versatility of this dish. Enjoy!

Prep Time: 10 minutes
Cook Time: 18-20 minutes
Makes: 8 pieces


Store-bought Puff Pastry – 1 box (contains 2 sheets)
Cooked & Shredded Chicken – 1.5 Cups
Shredded Mexican Cheese – 2 Cups
Mexican Rice – 1 Cup
Chopped Cilantro – 1/4 Cup
Enchilada Sauce – 1 Cup
Taco Seasoning – 2 Tablespoons
Pickled Jalapenos – as needed, chopped & optional
All-Purpose Flour – 2-3 Tablespoons for dusting
Egg White – 1


Pre-heat oven to 400 degrees F/205 degrees C

1. Allow Puff Pastry to defrost on the counter for 15-20 minutes or as per package instructions.
2. In a big mixing bowl, mix in the Chicken, Cheese, Rice, Cilantro, Enchilada Sauce, Taco Seasoning and Jalapenos.
3. Mix well. Tip: All ingredients should be fridge cold.
4. Dust the counter with All-Purpose Flour and roll out the 2 Puff Pastry sheets.
5. Cut each sheet into 4 equal pieces.
6. Beat the Egg White in a bowl.
7. Divide the mixture into 8 equal portions.
8. Transfer a portion into the center of each of the 8 cut pieces of Puff Pastry.
9. Apply some Egg White on the edges of the Puff Pastry.
10. Fold over the Pastry and press to seal.
11. Using a fork, press down on the edges and slide off the pastry, ensuring it seals well.
12. Transfer onto a baking sheet lined with parchment paper or with a aluminum foil.
13. Using a brush, give the Puffs an Egg-wash with the Egg White.
14. Cut a small “X’ on each of the Pastry Puffs to allow the Puffs to vent.
15. Transfer into a pre-heated oven for 18-20 minutes.
16. Once done, remove and transfer onto a serving plate and serve hot.


1. Easy to make into a vegetarian dish – cook some vegetables with onions and substitute.
2. Click here to see our Mexican Rice video.

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