Cheesy Chicken Empanadas
3.2 هزار بار بازدید -
2 سال پیش
-
Looking for a kid friendly
Looking for a kid friendly family dinner you can serve up this week, complaint free? Look no further than these green chili, cheesy chicken empanadas! This recipe makes dinner time special and keeps things easy on mom. Thanks to a combination of homemade and store-bought ingredients, these empanadas won't require all night prepping in the kitchen.
Cheesy chicken empanadas bake up with a gorgeous golden, flaky crust and an interior filled with juicy shredded chicken, fresh grated cheese, and green chilies. If your kids are picky about the green stuff, feel free to leave those chilies out and go chicken and cheese all the way!
What you'll need:
2 store-bought pie crusts or 2 dough rounds of homemade pie crust
1 pound cooked boneless, skinless chicken breasts
1 1/4 cup freshly grated Monterey Jack cheese
2 (4.5-ounce) cans diced green chiles
1 1/2 teaspoon ground cumin
3/4 teaspoon Kosher salt
Generous pinch black pepper
1 large egg
1 tablespoon water
How to make chicken empanadas:
Slice the cooked chicken breasts, cutting against the grain, into strips about 1" thick. Then, shred each strip into bite-sized pieces and transfer to a mixing bowl.
Add the cheese, green chiles, cumin, salt, and pepper and stir to combine.
Preheat the oven to 400° and have ready 2 baking sheets lined with either parchment paper or a silicone baking mat. Prepare the egg wash by whisking together the egg and the water. Set aside until ready to use.
Working with one at a time, roll out the dough so that it is just over a 1/4" thick. Use a round biscuit/cookie cutter (about 2 1/2" in diameter) and cut out rounds of dough. Roll each round out until it is about 3" in diameter.
Dip your finger in the egg wash and run it along the perimeter of empanada dough round and add a generous tablespoon of filling to the center.
Gently bring the edges of empanada upward to meet in the middle, and pinch firmly to seal. Fold the edges over and decoratively crimp with a fork, if desired. Repeat for each empanada.
Transfer to the prepared baking sheet, and brush lightly with the egg wash. Bake for 20-22 minutes, until or until golden. Allow to cool slightly, serve and enjoy.
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If comfort food soothes your soul and entertaining is your happy place, this is your channel!
The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
You can find all TAK recipes here! https://www.theanthonykitchen.com/
Cheesy chicken empanadas bake up with a gorgeous golden, flaky crust and an interior filled with juicy shredded chicken, fresh grated cheese, and green chilies. If your kids are picky about the green stuff, feel free to leave those chilies out and go chicken and cheese all the way!
What you'll need:
2 store-bought pie crusts or 2 dough rounds of homemade pie crust
1 pound cooked boneless, skinless chicken breasts
1 1/4 cup freshly grated Monterey Jack cheese
2 (4.5-ounce) cans diced green chiles
1 1/2 teaspoon ground cumin
3/4 teaspoon Kosher salt
Generous pinch black pepper
1 large egg
1 tablespoon water
How to make chicken empanadas:
Slice the cooked chicken breasts, cutting against the grain, into strips about 1" thick. Then, shred each strip into bite-sized pieces and transfer to a mixing bowl.
Add the cheese, green chiles, cumin, salt, and pepper and stir to combine.
Preheat the oven to 400° and have ready 2 baking sheets lined with either parchment paper or a silicone baking mat. Prepare the egg wash by whisking together the egg and the water. Set aside until ready to use.
Working with one at a time, roll out the dough so that it is just over a 1/4" thick. Use a round biscuit/cookie cutter (about 2 1/2" in diameter) and cut out rounds of dough. Roll each round out until it is about 3" in diameter.
Dip your finger in the egg wash and run it along the perimeter of empanada dough round and add a generous tablespoon of filling to the center.
Gently bring the edges of empanada upward to meet in the middle, and pinch firmly to seal. Fold the edges over and decoratively crimp with a fork, if desired. Repeat for each empanada.
Transfer to the prepared baking sheet, and brush lightly with the egg wash. Bake for 20-22 minutes, until or until golden. Allow to cool slightly, serve and enjoy.
❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
Thanks so much for watching! Pretty please, hit that "LIKE" button and SUBSCRIBE so you can stay up to date with all of my new recipe releases. Stay tuned, there's more yumminess to come!
🔔 SUBSCRIBE 🔔: https://www.youtube.com/theanthonykit...
👀 Like what you see? There's SO MUCH more! 👀
⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️
If comfort food soothes your soul and entertaining is your happy place, this is your channel!
The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
You can find all TAK recipes here! https://www.theanthonykitchen.com/
2 سال پیش
در تاریخ 1400/12/14 منتشر شده
است.
3,208
بـار بازدید شده