Chicken Empanadas Recipe
Great way to use leftover chicken. You can serve these as a meal or as an appetizer. Use your imagination with the filling. You could assemble the empanadas and freeze before baking to have them ready to go for a quick meal later.
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3 cups chicken - cooked, chopped
2 cups Colby and Monterey Jack cheese, shredded
4 ounces cream cheese , softened
1/4 cup red bell pepper , diced
1 jalapeno, seeded and finely diced
1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 package refrigerated pie crusts
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the chicken through the black pepper.
Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out circles, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total.
Lay 1 circle on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the crust. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining circles.
Place on the prepared baking sheet. Bake for 12-15 minutes, until golden brown.
Italian bread crumbs
chicken breasts tenders
cream of chicken soup
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Chicken Empanadas Recipe Reviews
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"Great flavor in the filling. I used a little bit of flour to roll the dough and I think I used too much as it tasted a bit floury. Serve them with salsa and sour cream!"
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