Easy (Yet Awesome) Chicken Empanadas

Recipe by SavorFlavor
READY IN: 49mins
SERVES: 4-5

INGREDIENTS

Nutrition
  • 1 12 - 2
    cups cooked chicken (I like to shred a rotisserie chicken)
  • 1
    cup Mexican blend cheese, shredded
  • 1
    (4 1/2 ounce) can green chilies, chopped (I use Old El Paso)
  • 1
    (14 ounce) can black beans, drained and rinsed well
  • 1
    small onion, chopped
  • 2 -3
    garlic cloves, chopped (can use more or less depending on your liking)
  • 14
    cup vegetable oil (should just coat the bottom of the pan)
  • 1 12
    teaspoons dried oregano
  • 14
    teaspoon cayenne pepper
  • 1
    teaspoon ground cumin
  • 1
    teaspoon chili flakes (can adjust to your liking)
  • salt (to taste)
  • pepper (to taste)
  • 14
    cup chicken stock
  • 3
    pie crusts, prepared (I use the Pillsbury Refrigerated Pie Crusts)
  • 3
    egg yolks, beaten
  • 1 -2
    teaspoon chili powder
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DIRECTIONS

  • Preheat oven to 400F degrees.
  • Heat oil over med-high heat in a large skillet.
  • Saute onions and garlic about 4 minutes, until onions are translucent.
  • Add cumin, cayenne pepper, chili flakes and dried oregano. Make sure to mix well and cook for 2-3 minutes.
  • Add black beans, chicken and green chilies. Salt and pepper to taste. Cook for around 2 minutes until incorporated and heated through.
  • Add chicken stock a little at a time, just to moisten the mixture. You may not need to use the entire 1/4 Cup. You want to make sure that the mixture is moist but not soupy. Simmer for about 5-7 minutes.
  • Take mixture off burner and let cool to room temperature.
  • Add cheese and mix thoroughly.
  • Roll out dough onto floured surface.
  • Cut 4" circles out of the dough (I like to use a medium sized cereal bowl to cut the circles, but you can make yours smaller or larger).
  • Fill the middle of each circle with about 1.5 - 2 Tbl of the mixture. Don't overfill. Fold each circle in half (sealing in the mixture) and crimp the ends with a fork to close the dough.
  • Brush tops with egg yolks and sprinkle with chili powder.
  • Cook for 12-14 minutes at 400°F.
  • Enjoy!
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