adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Baked Chicken Empanadas with Hatch Chile
0 Likes
Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Make flavorful baked chicken empanadas with Hatch chile, served with avocado, salsa, and sour cream on the side.
Ingredients:
  • 1 tablespoon salted butter
  • 0.5 cup diced onion
  • 1 cup diced cooked chicken
  • 0.5 cup Mexican-style corn
  • 1 fire-roasted hatch green chile, chopped
  • 1 teaspoon adobo seasoning (such as Goya®)
  • 1 (14 ounce) package frozen empanada shells (such as Goya® discos)
  • 0.5 cup shredded Oaxaca cheese
  • 0.25 cup shredded Cheddar cheese
Instructions:
  • Preheat the oven to 350°F (175°C) for a perfect cooking environment.
  • In a skillet over medium-high heat, melt butter until sizzling. Cook onions until tender, around 5 minutes. Add chicken, corn, Hatch chile, and adobo seasoning. Stir and cook until everything is heated through, approximately 5 minutes. Remove the savory filling from the heat.
  • Lay out empanada discs and generously spoon 2 tablespoons of filling onto each. Sprinkle 1 1/2 tablespoons of Oaxacan cheese on top. Moisten the edges with water, then fold over to form half circles, sealing with a crimp. Place on a baking sheet for baking.
  • After baking for 20 minutes, take out the empanadas and sprinkle Cheddar cheese on top. Return to the oven and bake for an additional 5 minutes until the cheese is melted and golden brown.

Similar Recipes