Yield: 12 empanadas
Chipotle Chicken Empanadas
These homemade chicken empanadas are a crunchy, golden bite packed with a spicy, cheesy filling loaded with onions and chipotle.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, thinly sliced
- 1 pound ground chicken
- ½ teaspoon salt
- ½ teaspoon Mexican Oregano
- ⅓ cup chipotle sauce
- ⅔ cup tomato sauce
- 1 cup Mexican cheese blend
- 12 6-inch empanada wrappers
- 1 egg, beaten
For the Avocado Crema
- 1 large avocado
- ½ cup Mexican crema
- ¼ cup fresh cilantro, minced
- 1 teaspoon grated lime zest
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Instructions
- In a large skillet over medium heat, heat the olive oil and add the onion. Cook on medium low for 7 minutes, until translucent.
- Add the chicken and cook, breaking apart as it cooks, until no longer pink. Season with salt and Mexican oregano and stir to combine.
- Add the chipotle sauce and tomato sauce and simmer for 5 minutes or until the sauce thickens. Remove from the heat and allow to cool for 5 minutes.
- Heat the oven to 375°F and spray a cookie sheet with cooking spray. Set aside.
- Place a large spoon of chicken filling into the center of an empanada wrapper and add some cheese. Wet the edge of the pastry all the way around and fold over. Seal the edges with a fork. Brush the empanadas with the beaten egg.
- Place the empanadas on the cookie sheet and place in the oven. Bake for 15 to 20 minutes, or until golden brown.
- Avocado Crema: In a bowl, mash the avocado and stir in the crema, cilantro, and lime zest. Serve with the empanadas.
Notes
Storage: Once fully cooled, refrigerate these homemade chicken empanadas in an airtight container for up to 5 days. You can also keep them individually in airtight bags for a quick on-the-go meal.
Nutrition
Serving: 1, Calories: 224kcal, Carbohydrates: 4g, Protein: 12g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 11g, Cholesterol: 75mg, Sodium: 323mg, Fiber: 2g, Sugar: 2g