Best Green Chile Chicken Enchilada Hand Pies Recipes

SLOW-COOKER GREEN CHILE CHICKEN ENCHILADA PIE

Steps:

• In a large bowl, combine the first 7 ingredients. Cut three 30x6-inch strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a round 4- or 5-qt. slow cooker. Coat strips with cooking spray. Spread 1/4 cup chicken mixture over bottom of slow cooker. Top with 3 tortillas, overlapping and tearing them to fit, a third of the chicken mixture and a third of the cheese. Repeat twice., Cook, covered, on low until a thermometer reads 165°, about 4 hours. To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts. Turn off slow cooker; let stand, uncovered, 15 minutes before serving. Using foil strips as handles, remove pie to a platter. Cut into wedges. If desired, serve with additional cilantro, salsa, sour cream and lime wedges.

GREEN CHILE CHICKEN HAND PIES

Steps:

• Preheat the oven to 400 degrees.
• Place the shredded chicken, cheese, peppers and chile sauce in a large bowl and mix to combine.
• Roll out one sheet of the puff pastry on a cutting board dusted with a little flour until you have a 13″ x 13″ square.
• Cut the puff pastry into 4 equal squares.
• Fill each square with about 1/2 cup of the chicken filling.
• Brush the edges of each square with egg wash. Take the 2 top corners and fold them down to meet in the middle, and then do the same with the bottom corners so that all four corners meet together in the middle. Seal the edges together well and then brush the top with egg wash.
• Repeat with the other 3 squares and place on a baking sheet.
• Follow the same instructions for the other sheet of puff pastry so that you have 8 hand pies total.
• Bake for 25 minutes until browned on top, remove from the oven and let cool for 2-3 minutes before serving.