INGREDIENTS
This is what you need for 2 servings:
- 6 puff pastry shells ( = 1 package)
- chicken ragout or leftover enchiladas
Pic1: puff pastry shell with green tortilla chicken ragout, cut in halfDirections
2020-05-10 — baking puff pastry shells
Pic2: puff pastry shellsPic3: baked
Pic4: center removed
- Preheat the oven to 400 ºF.
- Place the frozen puff pastry shell on parchment paper.
- Bake 15-18 minutes or until golden brown and puffed up.
- Cool on a wire grill.
- Remove the center piece. Set aside until needed.
2020-05-11 — filling the puff pastry shells (layered corn enchiladas)
Pic5: puff pastry shellsPic6: filled
Pic7: baking in the oven
2020-05-11 — filling the puff pastry shells (spinach flour enchiladas)
Pic8: filledPic9: with the hat on top
Pic10: baked
- Arrange 3 puff pastry shells on a plate.
- Fill with refrigerated chicken ragout. Add some extra on the side.
- Bake at 300 ºF for 20 minutes until the sauce is bubbling.
- Serve immediately. Enjoy.