Southwest Chicken Pockets

• 1 medium onion, chopped
• 2 teaspoons olive oil
• 1 package (9 ounces) ready-to-serve roasted chicken breast strips
• 1 can (15 ounces) black beans, rinsed and drained
• 1 medium tomato, seeded and chopped
• 1 can (4 ounces) chopped green chiles, divided
• 1 sheet frozen puff pastry, thawed
• 1/4 cup shredded cheddar cheese
• 1 large egg, beaten
• 1/2 cup sour cream

1. In a large skillet, saute onion in oil until tender. Remove from the heat; stir in the chicken, beans, tomato and 1/4 cup chiles.
2. On a lightly floured surface, roll puff pastry into a 14-in. square. Cut into four squares. Spoon chicken mixture into the center of each square; sprinkle with cheese.
3. Brush egg over edges. Fold dough over filling, forming a triangle; pinch seams to seal. Transfer to a greased
4. and brush with remaining egg. Bake at 400u0b0 until golden brown, 18-22 minutes.
5. Meanwhile, in a small bowl, combine sour cream and remaining chiles. Serve with pockets.

onion, olive oil, ready, black beans, tomato, green chiles, pastry, cheddar cheese, egg, sour cream

Taken from www.tasteofhome.com/recipes/southwest-chicken-pockets/ (may not work)