BAKED CHICKEN EMPANADAS
These are quick and easy to make. And for an easier prep, I used diced rotisserie chicken and jarred salsa.
Provided by Yoly
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 45m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Combine chicken, Neufchatel cheese, and salsa in a saucepan over medium heat until cheese melts, 3 to 5 minutes. Season with salt and stir until well combined.
- Lay out empanada discs and place 1 tablespoons of chicken filling onto each disc. Fold dough over filling to close. Wet fingers with water and run them along the edges to help seal. Press edges together using the tines of a fork. Place empanadas on the prepared baking sheet and brush with heavy whipping cream.
- Bake in the preheated oven until golden brown, 20 to 25 minutes.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 20.7 g, Cholesterol 18.7 mg, Fat 6.9 g, Fiber 1.1 g, Protein 6.9 g, SaturatedFat 2.7 g, Sodium 355.4 mg, Sugar 0.3 g
CHICKEN AND CHEESE EMPANADAS
These can be appetizers or a main dish. They're so easy to make, using the refrigerated pizza crust dough. I found this recipe in the July 2003 issue of Sunset magazine.
Provided by Hey Jude
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, mix chicken with Swiss cheese, red pepper, onion and pepper.
- In a 1 1/2-2 quart saucepan, mix broth with cornstarch; add cream cheese, whisk over high heat until mixture is boiling (it will be very thick), 2 to 3 minutes; scrape over chicken mixture and combine well, adding salt to taste.
- On a lightly floured board, unroll the pizza crust dough; cut each rectangle crosswise into thirds; on one end of each piece, mound about 5 tablespoons chicken mixture; fold the other end of dough over filling to form a rectangle, then fold edges together and pinch to seal.
- Gently place empanadas, slightly apart, on a greased 12 by 15-inch baking sheet; in a small bowl, beat egg to blend; brush generously over each pastry.
- Bake in a 375° oven until richly browned, about 22 to 25 minutes; transfer to a rack and let cool at least 10 minutes.
- Serve hot or warm.
SPICY CHICKEN EMPANADAS
Steps:
- For the empanada dough: Mix all empanada ingredients in a mixer. Let dough rest in the refrigerator for at least 3 hours.
- For the filling: Bake the chicken breast until fully cooked. Put breast meat in a food processor and pulse until chopped (you don't want very small pieces). Heat a large skillet over medium-high heat. Add oil. Add onions, green and red bell peppers, salt, black pepper, paprika, garlic powder, red pepper, oregano and basil. Cook until onions are soft, about 10 minutes. Pour in chipotle sauce and stir. Finally add tomato sauce. Allow filling to cool.
- To form the empanadas, knead the dough. Roll the dough out by hand or with a commercial sheeter. Cut out circles of dough. Place a dough circle in an empanada mold if you have one, but it's not necessary; fill with chicken mixture. Wet the edges of the dough with your fingers. Close the mold to seal, or fold dough over filling and use the tines of a fork to seal the edges. Repeat with remaining dough and filling. Use a pastry brush to paint empanadas with an even coat of egg wash.
- Preheat a convection oven to 450 degrees F, or regular oven to 400 degrees F. Place empanadas on greased baking sheets. Bake for 3 minutes in convection oven or 10 to 15 minutes in regular oven.
CHICKEN & CHEESE EMPANADAS
Watch this video from My Food and Family on how to make these tasty Chicken and Cheese Empanadas. Make these Chicken and Cheese Empanadas from scratch!
Provided by My Food and Family
Categories Baking Ingredients
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine flour, baking powder and salt in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add 1/4 cup water, stirring until mixture forms ball. Knead dough on lightly floured surface 5 min. or until smooth and elastic. Wrap tightly in plastic wrap. Refrigerate while preparing empanada filling.
- Cook chicken, onions and peppers in nonstick skillet on medium-high heat 5 min. or until chicken is no longer pink. Add salsa; cook and stir 2 min. Cool completely. Heat oven to 375ºF. Divide dough into 6 pieces; roll out each piece on lightly floured surface to 7-inch round. Place in single layer on parchment-covered baking sheet.
- Stir cheese into chicken mixture; spoon about 1/2 cup onto half of each dough round. Beat egg and remaining water until blended; brush onto edges of dough rounds.
- Fold dough rounds in half to enclose filling; press tops lightly to remove excess air. Seal edges with fork. Brush with remaining egg. Bake 18 to 20 min. or until golden brown.
Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 70 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g
SHREDDED CHICKEN EMPANADAS WITH CHEESE
Experience a delicious burst of flavor when you try Shredded Chicken Empanadas with Cheese. Simply combine shredded cooked chicken, Mexican-style cheese, chipotle aioli and fresh cilantro for the delicious empanada filling.
Provided by My Food and Family
Categories Home
Time 40m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Combine first 4 ingredients. Whisk egg and water until blended.
- Unroll 1 pie crust on lightly floured surface; roll out to 12-inch diameter with rolling pin. Cut into 8 (4-inch) rounds with biscuit cutter, rerolling scraps as necessary; place in single layer on parchment-covered baking sheet. Repeat with remaining pie crust.
- Spoon 2 Tbsp. chicken mixture onto center of each dough round; brush edge with egg. Fold in half. Gently press tops to remove excess air; seal edges with fork. Brush with remaining egg. Sprinkle with chili powder.
- Bake 15 min. or until golden brown.
Nutrition Facts : Calories 190, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 35 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 9 g
CHICKEN, BEAN AND CHEESE EMPANADAS
Make and share this Chicken, Bean and Cheese Empanadas recipe from Food.com.
Provided by Miss A.T.K.
Categories Chicken Thigh & Leg
Time 1h
Yield 1 empanada, 20 serving(s)
Number Of Ingredients 9
Steps:
- In a large saute pan, brown chicken in heated olive oil.
- Add sazon, oregano and fill with water until chicken in half covered.
- Cook Chicken thoroughly, about 30-40 minutes. Drain water.
- Let cool until easy to handle.
- Remove skin and shred chicken.
- Mix into chicken balance of ingredients, except for discos. Let cool.
- Preheat oven to 375.
- Thaw discos if frozen.
- Take mixture and add 1-2 tbsps and put on center of disco.
- Fold into half moon and secure edges with fork tongs.
- Ley empanadas on a baking sheet and brush top with butter.
- Bake for 15-20 minutes, or until top is brown.
- Serve warm and enjoy.
Nutrition Facts : Calories 108.7, Fat 6.1, SaturatedFat 2.2, Cholesterol 24.8, Sodium 190.1, Carbohydrate 5.8, Fiber 1.5, Sugar 0.2, Protein 7.7
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