Emmanuel Duverneau

1. First, prepare the pico de gallo by dicing the white onion and tomato, and chopping the cilantro. Combine in a bowl, season with salt, and squeeze fresh lime juice over it. Mix well and set aside.

2. Slice the bell peppers and red onion into thin strips.

3. Slice the chicken thighs into thin strips and place in a mixing bowl.

4. Mince the garlic and add it to the chicken. Season with paprika, garlic powder, onion powder, cumin, and soy sauce. Mix thoroughly.

5. Heat a pan with oil over medium-high heat. Cook the chicken until browned and cooked through. Set the chicken aside.

6. In the same pan, cook the sliced peppers and onions until slightly softened.

7. Return the chicken to the pan with the vegetables. Add the enchilada sauce and stir to combine. Cook for another minute.

8. Preheat your oven. Unroll a sheet of puff pastry and cut it into four equal rectangles.

9. Place the pastry rectangles on a baking sheet. Sprinkle shredded cheese in the center of each, leaving a border.

10. Top the cheese with the chicken and pepper mixture.

11. Brush the edges of the pastry with a beaten egg for an egg wash.

12. Bake until the pastry is golden and puffed.

13. Remove from the oven. To serve, drizzle with crema, top with the pico de gallo, sliced jalapeños, crumbled cotija cheese, and fresh cilantro. Serve with sliced avocado on the side.