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1
Place chicken in an even layer in a saucepan.
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2
Fill the pan with water just above the chicken.
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3
Bring to a boil and reduce to a simmer.
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4
Continue to cook chicken until all of the water is gone, about 20 minutes.
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5
Go ahead and start on the next stepyou dont have to worry about checking it.
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6
Just wait until you start to hear a sizzle.
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7
Thats the last of the water sizzling away.
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8
Remove pan from heat and transfer chicken to a cutting board.
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9
Pull chicken apart to give a shredded appearance.
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10
While chicken is simmering, in a small saucepan over medium heat, melt butter and add onion.
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11
Cook onions until they start to turn brown and caramelize.
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12
This will take a while which will allow you to finish up the chicken.
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13
Then add the shredded chicken and enchilada sauce and mix well.
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14
Add chili powder in small increments.
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15
I like it a little spicier, so a full 2 tablespoons might be too much for you.
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16
Continue adding chili powder as well as salt and pepper to taste.
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Bring to a simmer and continue to cook until the sauce has reduced by about half, about 15 minutes.
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18
Remove from heat.
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19
If you have the time, let the mixture set overnight, refrigerated.
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20
I find the flavors really have a chance to blend together and taste amazing the next day.
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21
If you do this, warm the mixture before continuing to the next step.
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22
Preheat oven to 400 F. Line a baking sheet with parchment paper or use a silicone baking mat.
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23
You can cut your pie dough by hand, but I like to use a pie pocket crimper.
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24
Either way, youll want to cut 3 pockets out of each circle of dough.
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So first, roll out the dough and place crimper open flat towards the outer edge of circle of dough.
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26
Press down to cut through dough.
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27
Repeat this step two more times on each sheet of dough.
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28
Set aside the leftover pieces of dough.
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29
Repeat this process on the second sheet of dough.
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30
Combine leftover dough together and roll out into a circle slightly larger than your crimper.
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31
Using the same procedure, cut out a seventh pocket.
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32
Place one pocket flat on the top of the crimper (or on your work surface if not using a crimper).
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33
Gently push center of dough down to make a well.
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34
Fill with approximately 1 tablespoon of cheese and about 2 tablespoons of chicken filling.
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35
Fold crimper in half and seal the dough edges.
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36
Or if you are doing this by hand just fold over the dough and use your fingers to crimp the edges.
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37
If you use too much filling, the pocket will burst open on the back side.
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38
Carefully remove filled pocket from crimper and place on the lined baking sheet.
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39
Repeat until all seven pockets are filled.
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40
Cut two slits on the top of each pocket to allow steam to escape.
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41
Using a pastry brush, brush the top with a little bit of water.
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42
Bake in the preheated oven for 15-20 minutes or until golden brown.
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43
Remove from oven.
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44
Serve with rice and beans, salsa, sour cream, guacamole or whatever other accompaniments you desire.
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45
Enjoy!
