Thaw your puff pastry at room temperature for about 45 minutes before beginning recipe preparation.

Preheat your oven to 375 degrees.

Cut each sheet of puff pastry into 6 equal pieces. You will have 12 pieces total.

Combine the chicken, enchilada sauce and cheese in a bowl. Divide the mixture equally into the center of each of the 12 pieces of puff pastry.

Brush the edges of the puff pastry with the egg wash and fold and seal by crimping with a fork. Place onto a baking sheet lines with parchment paper. Poke a hole into the top of each empanada to allow steam to escape.

Brush each empanada with egg wash and sprinkle with a little extra cheese. Bake 20-25 minutes until golden brown. Serve with chips and salsa.