Instructions: In a bowl, combine the chicken, chilies, onions, cheese, & seasonings. Mix well; chill until ready to use. Remove half of the pastry from refrigerator at a time.

On a lightly floured board, roll to a 9" x 12" rectangle. Cut into 9 small rectangles.

Place about 2 Tbs of filling across the center of each rectangle. Wet edges of pastry with water & roll pastry around filling.

Crimp ends with a fork to seal.

Repeat with remaining pastry & filling. Place, seam side down, on a lightly greased cookie sheet. Refrigerate until ready to heat.

Bake at 425 degrees for 20-25 minutes or until golden brown.

Serve warm with salsa & guacamole.

YIELD: 18 appetizers or 6-8 main-dish servings.

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