Shortcut Chicken and Green Chilies Empanadas Recipe

Shortcut Chicken and Green Chilies Empanadas Recipe

Cinco de Mayo is almost upon us. I have had a craving for empanadas for a while now and I decided to make a recipe at home that utilized store bought pie crust dough. I came across a great tip for preparing shredded chicken when I was planning out this recipe. While the cooked chicken is still warm, put it into the bowl of a stand mixer with a flat paddle attachment. Lock the bowl and turn it to level 2 for about 30 seconds. Easy as that, perfectly shredded chicken.

Shortcut Chicken and Green Chilies Empanadas Recipe

The filling for this recipe can be as spicy as you like it, simply add more peppers. Poblano peppers are a bit more mild, or go hotter with diced  jalapenos. For the shredded cheese, you can use your favorite. I used a Colby blend, but mozzarella, cheddar, or a Mexican blend also would work great.  Enjoy!

Shortcut Chicken & Green Chilies Empanadas

Yield: 12-15 servings

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: About 1 hour

Ingredients:

2 reg. sized chicken breasts, seasoned with salt & pepper, cooked and shredded (see notes)
1 small (4 oz) can fire roasted diced green chilies
3 ounces cream cheese, softened
1/3 cup shredded cheese (any flavor, pick your favorite)
1 package refrigerated pie crusts (2 sheets in a box)
egg wash (1 egg + splash of water)

Directions:

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl, combine the chicken, chilies, cream cheese and shredded cheese. Unroll the pie crusts onto a lightly floured, flat surface. Cut out into rounds, using a 3-inch cookie cutter. (I had to use a 2-inch cutter, which worked great, they were just extra small.) Re-roll dough as needed. Repeat procedure with remaining pie crusts.

2. Arrange the rounds on a clean, flat surface. Place a small spoonful of chicken mixture in the center of the round. Fold dough over filling, pressing edges with a fork to seal. Repeat until finished.

3. Arrange empanadas on a prepared baking sheet. Brush with an egg wash. Bake 12-15 minutes until lightly browned. Ovens vary so keep watch them closely.

Inspired by a recipe from Paula Deen.