Simple Way to Prepare Homemade Chicken mini empanadas

Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, chicken mini empanadas. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Chicken mini empanadas is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Chicken mini empanadas is something that I have loved my whole life. They are fine and they look fantastic.

Wrap the dough in plastic wrap and chill. In a medium saucepan, combine the chicken, salsa and olives. Mini Chicken Empanadas Refrigerated pie crust makes quick work of assembling these bite-sized appetizers loaded with chicken and cheese. Lightly brush edges of crust with water.

To get started with this particular recipe, we must prepare a few components. You can have chicken mini empanadas using 6 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Chicken mini empanadas:

1. Prepare 2 packages ready to bake pie crusts (4 9" rounds)
2. Prepare 9 oz package short cuts chicken breast, chopped
3. Make ready 3/4 cup chunky salsa
4. Take 3 oz can sliced ripe olives
5. Get 3/4 cup shredded Mexican cheese blend
6. Take Extra salsa, sour cream, and guacamole for serving (optional)

Place a large saute pan over medium heat and add oil. Once the oil is hot, add the onion, jalapeno, garlic, green onions. Make filling: Place chicken breast, half the onion, and the bay leaf in a medium saucepan. Cover with cold water, and bring to a boil over medium-high heat.

Steps to make Chicken mini empanadas:

1. Remove pie crusts from packaging and let warm at room temperature for 15 mins
2. Preheat oven to 400.
3. In medium saucepan, combine chicken, salsa, and olives. Bring to boil, then simmer over medium heat for 5 mins. Remove from heat.
4. Lay pie crusts on flat surface, and cut into 3-3 1/2 inch rounds. Each crust will yield 8 - you will need to roll the scraps for the last one.
5. Place a teaspoon of chicken mixture on each of the 36 rounds. Top each one with cheese, evenly distributed. Fold the circles in half, and press edges together with fork to seal.
6. Place empanadas on parchment lined baking sheets and bake for 15 mins or until golden. Serve hot with salsa, sour cream, or guacamole, if desired.

Make filling: Place chicken breast, half the onion, and the bay leaf in a medium saucepan. Cover with cold water, and bring to a boil over medium-high heat. For the empanadas: Combine chicken, cheddar, olives, cilantro, lime juice, and chipotle in bowl. Season with salt and pepper to taste. Press around sealed edges with a fork.

So that’s going to wrap this up with this special food chicken mini empanadas recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!