Ingredients
2
sheets frozen puff pastry, thawed
1/2
cup from 1 can (10 oz) Old El Paso™ Hot Red Enchilada Sauce or 1/2 cup from 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
3
ounces cream cheese, softened
1 1/2
cups cooked shredded chicken
3/4
cup chopped cilantro, divided
1 1/2
cups shredded mexican style cheese
1/2
cup crema mexican, optional (Mexican-style sour cream)
Preparation
Place the cream cheese in a small bowl. Add a couple spoonfuls of the enchilada sauce and mix until smooth. Add a couple more spoonfuls of enchilada sauce to the cream cheese and mix until smooth again. Repeat until 1/2 cup of enchilada sauce is mixed into the cream cheese. (If you add it all at once, you’ll have lumps.)
Lay both puff pastry sheets out flat on a piece of wax or parchment paper. Spread half the cream cheese mixture over each sheet. Then sprinkle half the shredded chicken, half the shredded cheese, and 1/4 cup cilantro over each sheet. One at time, tightly roll each pastry sheet into a log. Wrap both rolls in the parchment paper and freeze for 15 minutes only, to firm the pastry slightly.
Preheat the oven to 400° F and line several baking sheets with parchment paper. Use a serrated knife to cut each pastry roll into 20 thin slices. Lay them flat on the baking sheets, 2 inches apart. Bake for 15-20 minutes, until golden.
Allow the pinwheels to cool a little, then top with a drizzle of cream Mexicana and a sprinkle of cilantro. Serve warm or at room temperature.
