Empanadas De Pollo (Chicken Empanadas) Recipe
User Reviews
4.8
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
6
-
Calories
166 kcal
-
Course
Main Course, Appetizer
Empanadas De Pollo (Chicken Empanadas) Recipe
Description
This recipe starts with sautéing chopped onion and garlic until translucent, then melting cream cheese and pepper jack cheese with chipotle chile in adobo sauce to create a flavorful base. Shredded cooked chicken and corn are added and heated through, then fresh cilantro is stirred in off the heat. The filling is spooned onto refrigerated pie crust circles, which are folded and crimped to seal. The tops are brushed with egg white for a golden finish.
Baking at 400°F until golden brown yields empanadas with a crisp, flaky pastry and a rich filling that balances smoky chipotle heat with creamy cheese and the sweetness of corn. These empanadas pair well with sour cream and salsa.
Variations include using rotisserie or leftover chicken, and preparing a homemade chipotle sauce by blending canned chipotles with adobo to keep on hand.
Ingredients
- 1 tablespoon neutral cooking oil or cooking spray, generic cooking oil
- 1/4 cup onion chopped
- 1 teaspoon garlic about 1 clove, minced
- 1 Tablespoon chipotle chile See note below, with adobo sauce
- 4 ounces cream cheese (1/2 block)
- 1/2 cup pepper jack cheese shredded
- 1-1/2 cups chicken See note below, shredded, cooked
- 3/4 cup corn (fresh, frozen, or fresh)
- 2 tablespoons cilantro chopped
- 2 each pie crusts 1 box, refrigerated
- 2 tablespoons egg to brush on empanada dough, white
Instructions
- Spray a saute pan with non stick spray, or use a little oil, and to cook onion till translucent.
- Add the garlic and cook another minute.
- Add the chipotle, cream cheese and pepper jack cheese and cook till melted and combined.
- Add the chicken and corn and heat for 2 minutes. Remove from the heat and add the cilantro.
- Preheat the oven to 400°.
- Roll out the pie crust and use a large circle cutter or turn a bowl upside down and cut around it with a knife.
- Place a large spoon of chicken filling in the middle. Pinch the sides together, then use a fork and crimp the edges to seal well. Brush tops with egg white.
- Place in the oven and bake till golden brown, about 18 to 20 minutes.Serve with sour cream and salsa.
Notes
- Use rotisserie or leftover cooked chicken for convenience and flavor.
- Prepare chipotle sauce by blending canned chipotles in adobo until smooth; store refrigerated or frozen in portions.
- Brush empanada tops with egg white to achieve a golden, shiny crust.
- Serve warm empanadas with sour cream and salsa for added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 6g | 2% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 176mg | 7% |
| Potassium | 123mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 505IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 85mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
