Jack-o’-lantern Enchilada Pot Pies

Ingredients

• 1 tablespoon vegetable oil
• 1 small yellow onion, peeled and diced
• 2 pounds boneless skinless chicken breasts, cooked, shredded
• 1 (4 ounce) can diced green chiles
• 1 (16 ounce) can favorite enchilada sauce
• 3 cups Jack cheese, shredded
• salt and pepper
• 2 sheets frozen puff pastry
• 1 large egg, whisked
• 1/4 cilantro, chopped (optional garnish)

Instructions

1. Grease 8 small ramekins and set aside.
2. Remove sheets of frozen puff pastry and allow to defrost slightly. In a small saucepan, heat oil.
3. Sauté onions until translucent. Remove from heat.
4. Stir in cooked chicken, green chilies, enchilada sauce, and cheese. Season with salt and pepper to taste.
5. Using a 3 3/4-in. pumpkin cookie cutter and a knife, cut out pumpkins and their faces from the puff pastry. Place a jack-o'-lantern on each ramekin, brush with the egg and bake until puffed and golden brown for about 20 minutes. Sprinkle with chopped cilantro to garnish.