Chicken Enchilada Turnovers

In light of Cinco De Mayo, which happens to be tomorrow, I wanted to share an appetizer recipe that is so easy, and perfect for a Mexican celebration. I need to back up and tell you how this recipe came about. I was watching the food network one day (it is often my getaway while Emory takes his afternoon nap, sad I know...), and I saw an advertisement for a recipe competition that Paula Deen was hosting called the Real Women Of Philadelphia. Philadelphia cream cheese that is... The top 4 finalists (the competition is still going on) receive 25,000 dollars (my reason for entering), and get to write a cookbook together. You can enter as many recipes as you want, as long as cream cheese was in the recipe. I thought it would be really fun, and would be a good way for me to get creative.

First off, I do not use cream cheese unless I am making a cheesecake. Some may think I have been deprived of many creamy dips and fillings, but I had never thought of cream cheese outside of the dessert box. As I was coming up with recipes I realized there are a million women out there who have these great cream cheese recipes passed down to them, and I felt a bit intimidated. Then I remembered when Toby and I were visiting his parents in Texas for christmas, his mom made us some chicken enchiladas that used cream cheese, and so I took that basic idea and expanded it into these chicken enchilada turnovers. I opted against making a homemade pie crust, and used store bought for pure convenience (something I seem to do more and more since having Emory). I think what I like best about them (besides the deliciously creamy filling) is the fact that you don't know what's in the middle until you take a bite. It is a beautiful appetizer and looks like it took a lot longer to make than it does. Feel free to mix in any of your favorite mexican ingredients. I suspect that omitting the diced green chiles, and using your favorite salsa instead would be great. You can either roast some chicken, or use a rotisserie chicken to make it easier....

Chicken Enchilada Turnovers

Makes 15-20 turnovers 

1 medium onion, diced

2 cloves of garlic, minced

8 oz. (1 block) of Philadelphia cream cheese, at room temp

2 cups chicken, shredded and cooked

4 ounce can os diced green chiles

1 tablespoon of freshly chopped cilantro

1 cup finely shredded cheese (I used mexican blend)

1 egg, lightly beaten with 1 teaspoon of water

2 (9-inch) rounds of pre-made pie dough (each box of dough should come with 2 rounds)

Salsa, Sour cream, and Guacamole for serving

Preheat oven to 350 degrees. Before you begin, take pie dough out of refrigerator to thaw while you prepare filling. Heat olive oil in a medium sized non-stick skillet over medium heat, add onions and saute for 5 minutes. Add garlic and continue to saute about 2 more minutes until onions and garlic and soft but not browned. Turn skillet to low heat and add cream cheese, chicken, diced chiles, cilantro, and cheese. Take the skillet off the heat and let cool 5 minutes while you prepare the turnovers.

Roll one 9-inch round of dough onto a lightly floured surface. Take a 3 to 4 inch biscuit cutter (or cookie cutter)  and cut out as many turnovers as you can. Place 1 tbsp. of cooled filling into turnover (you may need more or less depending on your turnover size).Once the filling is in place, take the egg wash on your finger, and make a thin line of egg wash around the entire turnover (this will help the ends to stick together, and keep the filling in). Fold turnover until the edges meet and make a half moon shape. Seal the edges with your finger, and then with a fork. Place on baking sheet, and continue making turnovers until you are done with both rounds of doughPlace turnovers in a preheated 350 degree oven for 25- 30 minutes until golden brown. Let cool 5 minutes before serving, and serve with sour cream, guacamole, and salsa.