Chicken Cheese Empanada Filling Recipes

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MINI CHICKEN EMPANADAS



Mini Chicken Empanadas image

Refrigerated pie crust makes quick work of assembling these bite-sized appetizers loaded with chicken and cheese. I've made them several times since receiving the recipe from a friend. -Betty Fulks, Onia, Arkansas

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield about 2-1/2 dozen.

Number Of Ingredients 9

1 cup finely chopped cooked chicken
2/3 cup shredded Colby-Monterey Jack cheese
3 tablespoons cream cheese, softened
4 teaspoons chopped sweet red pepper
2 teaspoons chopped seeded jalapeno pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon pepper
2 sheets refrigerated pie crust

Steps:

  • Preheat oven to 400°. In a small bowl, combine the first 8 ingredients. On a lightly floured surface, roll each pie crust into a 15-inch circle. Cut with a floured 3-in. round biscuit cutter., Place about 1 teaspoon filling on 1 half of each circle. Moisten edges with water. Fold pie crust over filling. Press edges with a fork to seal., Transfer to greased baking sheets. Bake until golden brown, 12-15 minutes. Remove to wire racks. Serve warm.

Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 108mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

SHREDDED CHICKEN EMPANADAS WITH CHEESE



Shredded Chicken Empanadas with Cheese image

Experience a delicious burst of flavor when you try Shredded Chicken Empanadas with Cheese. Simply combine shredded cooked chicken, Mexican-style cheese, chipotle aioli and fresh cilantro for the delicious empanada filling.

Provided by My Food and Family

Categories     Spices

Time 40m

Yield 16 servings

Number Of Ingredients 8

2 cups shredded cooked chicken breasts
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/3 cup KRAFT Chipotle Aioli
2 Tbsp. chopped fresh cilantro
1 egg
1 Tbsp. water
1 pkg. (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1 tsp. chili powder

Steps:

  • Heat oven to 375ºF.
  • Combine first 4 ingredients. Whisk egg and water until blended.
  • Unroll 1 pie crust on lightly floured surface; roll out to 12-inch diameter with rolling pin. Cut into 8 (4-inch) rounds with biscuit cutter, rerolling scraps as necessary; place in single layer on parchment-covered baking sheet. Repeat with remaining pie crust.
  • Spoon 2 Tbsp. chicken mixture onto center of each dough round; brush edge with egg. Fold in half. Gently press tops to remove excess air; seal edges with fork. Brush with remaining egg. Sprinkle with chili powder.
  • Bake 15 min. or until golden brown.

Nutrition Facts : Calories 190, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 35 mg, Sodium 250 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 0 g, Protein 9 g

CHICKEN & CHEESE EMPANADAS



Chicken & Cheese Empanadas image

Watch this video from My Food and Family on how to make these tasty Chicken and Cheese Empanadas. Make these Chicken and Cheese Empanadas from scratch!

Provided by My Food and Family

Categories     Baking Ingredients

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

1 cup flour
1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup shortening
1/4 cup plus 1 Tbsp. cold water, divided
1/2 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
1/2 cup chopped onions
1/2 cup chopped green peppers
1/2 cup TACO BELL® Thick & Chunky Medium Salsa
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1 egg

Steps:

  • Combine flour, baking powder and salt in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add 1/4 cup water, stirring until mixture forms ball. Knead dough on lightly floured surface 5 min. or until smooth and elastic. Wrap tightly in plastic wrap. Refrigerate while preparing empanada filling.
  • Cook chicken, onions and peppers in nonstick skillet on medium-high heat 5 min. or until chicken is no longer pink. Add salsa; cook and stir 2 min. Cool completely. Heat oven to 375ºF. Divide dough into 6 pieces; roll out each piece on lightly floured surface to 7-inch round. Place in single layer on parchment-covered baking sheet.
  • Stir cheese into chicken mixture; spoon about 1/2 cup onto half of each dough round. Beat egg and remaining water until blended; brush onto edges of dough rounds.
  • Fold dough rounds in half to enclose filling; press tops lightly to remove excess air. Seal edges with fork. Brush with remaining egg. Bake 18 to 20 min. or until golden brown.

Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 70 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g

EASY CHICKEN EMPANADAS RECIPE



Easy Chicken Empanadas Recipe image

These chicken empanadas not only taste fantastic, they are also super simple and quick to make!

Provided by Alicia Skousen

Categories     dinner

Time 35m

Number Of Ingredients 7

2 pie dough crusts (store-bought or homemade)
2 cups cooked shredded or chopped chicken (I used rotisserie)
8 ounces cream cheese (softened)
3/4 cup shredded cheddar cheese
1/4 cup enchilada sauce
1 jalapeño pepper (seeded and finely diced (optional))
1 egg (beaten)

Steps:

  • Preheat the oven to 350. Line two baking sheets with parchment paper and set aside.
  • Roll out the pie dough and cut it into large circles (I used a 3 7/8 inch biscuit cutter, but you could use a small bowl instead).
  • In a medium bowl, mix together the chicken, cream cheese, shredded cheese, enchilada sauce, and jalapeño.
  • Place a tablespoon-sized scoop of filling on each of the circles of dough, and fold the edges together. Crimp the edges with a fork or twist them together to seal the dough.
  • Place on the prepared baking sheets and cut a slit in the top of each empanada, or pierce each with a fork a few times.
  • Brush each empanada with the beaten egg. Bake in preheated oven 25-30 minutes, or until golden brown. Serve warm.

Nutrition Facts : Calories 275 kcal, ServingSize 1 serving

AUTHENTIC CHICKEN EMPANADAS (EMPANADAS DE POLLO)



Authentic Chicken Empanadas (Empanadas de Pollo) image

My husband and I returned recently from a wonderful trip to Puerto Rico. While there we fell in love with "empanadas de pollo" (chicken pies), that we found at roadside stands along Route 3. Here is a version we came up with once we returned--delicious!

Provided by NatalieC

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h10m

Yield 12

Number Of Ingredients 17

3 cups all-purpose flour
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup warm water
¼ cup vegetable oil
2 tablespoons vegetable oil
1 pound shredded, cooked chicken
½ medium onion, diced
½ green bell pepper, diced
⅛ cup chopped fresh cilantro
⅛ cup sliced green olives
3 cloves garlic, crushed
1 (1.41 ounce) package sazon seasoning with annato (such as Goya®)
1 tablespoon tomato paste
salt and ground black pepper to taste
1 cup vegetable oil for frying

Steps:

  • Mix flour, salt, baking powder, and baking soda together in a large bowl. Add water and 1/4 cup vegetable oil; mix with an electric mixer until well combined and a dough begins to form, about 3 minutes. Remove dough and knead on a lightly floured surface for about 3 minutes. Wrap in plastic wrap and set aside for 15 minutes.
  • Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add shredded chicken and saute until heated through, about 2 minutes. Add onion, bell pepper, cilantro, olives, garlic, sazon seasoning, tomato paste, salt, and pepper and cook, stirring occasionally, until vegetables have softened, about 10 minutes. Remove from heat and let cool.
  • Divide empanada dough into 12 pieces and form each one into a 4-inch circle. Place about 2 tablespoons filling in the center of each circle, fold in half, and press down on the edges with a fork to seal.
  • Heat 1 cup oil in a frying pan over medium heat. Add empanadas, working in batches, and fry until golden brown, about 5 minutes per side. Transfer to a paper towel-lined plate.

Nutrition Facts : Calories 280.4 calories, Carbohydrate 25.1 g, Cholesterol 29.5 mg, Fat 14 g, Fiber 1.1 g, Protein 12.8 g, SaturatedFat 2.7 g, Sodium 859.9 mg, Sugar 0.6 g

CHICKEN AND CHEESE EMPANADAS



Chicken and Cheese Empanadas image

These can be appetizers or a main dish. They're so easy to make, using the refrigerated pizza crust dough. I found this recipe in the July 2003 issue of Sunset magazine.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 cups chopped cooked chicken
1/2 cup shredded swiss cheese
2 tablespoons chopped roasted red peppers (jarred OK)
2 tablespoons minced onions
1/2 teaspoon pepper
1/2 cup chicken broth
1 tablespoon cornstarch
1 (3 ounce) package cream cheese, cut into small chunks
salt
2 (10 ounce) packages refrigerated pizza dough
1 large egg

Steps:

  • In a bowl, mix chicken with Swiss cheese, red pepper, onion and pepper.
  • In a 1 1/2-2 quart saucepan, mix broth with cornstarch; add cream cheese, whisk over high heat until mixture is boiling (it will be very thick), 2 to 3 minutes; scrape over chicken mixture and combine well, adding salt to taste.
  • On a lightly floured board, unroll the pizza crust dough; cut each rectangle crosswise into thirds; on one end of each piece, mound about 5 tablespoons chicken mixture; fold the other end of dough over filling to form a rectangle, then fold edges together and pinch to seal.
  • Gently place empanadas, slightly apart, on a greased 12 by 15-inch baking sheet; in a small bowl, beat egg to blend; brush generously over each pastry.
  • Bake in a 375° oven until richly browned, about 22 to 25 minutes; transfer to a rack and let cool at least 10 minutes.
  • Serve hot or warm.

CHEESY CHICKEN EMPANADAS



Cheesy Chicken Empanadas image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 18

1 tablespoon olive oil
1/2 small red onion, finely chopped
1 jalapeno, finely diced, seeded and ribs removed
2 cloves garlic, minced
3 green onions, thinly sliced
Kosher salt and freshly ground pepper
1 1/2 cups shredded then diced cooked chicken breasts (from leftover chicken)
1 cup shredded Monterey and Cheddar cheese blend
4 ounces cream cheese, diced
Dash of hot sauce
1 egg
Flour, for rolling
One 15-ounce package refrigerated pie dough
1 tablespoon chipotle chile powder
Chili Lime Dipping Sauce, recipe follows
1 cup Greek yogurt
1 chipotle pepper (canned in adobo sauce), minced
Juice and zest of 1 lime

Steps:

  • Preheat the oven to 375 degrees F. Coat a baking sheet with nonstick spray.
  • Place a large saute pan over medium heat and add oil. Once the oil is hot, add the onion, jalapeno, garlic, green onions and saute until tender, about 3 minutes. Season with salt and pepper.
  • In a large bowl, combine the chicken, cheese, cream cheese, sauteed mixture and hot sauce together.
  • Whisk the egg in a small bowl. Set aside. Sprinkle flour on your work surface and unroll the pie dough.
  • Roll out each round to a 13-inch circle. Cut each crust into eight 4-inch circles with a biscuit cutter. You can knead the scraps and then roll out, if necessary. Spoon about 1 heaping tablespoon of the chicken mixture into the center of each round. Brush the edges with the egg wash and fold each circle in half. Gently press on the top of the empanada to release any air. Seal the edges with a fork and brush the top with the remaining egg wash. Sprinkle with chile powder. Bake until golden brown, about 20 minutes.
  • Serve the chicken empanadas with the Chili Lime Dipping Sauce.
  • Combine the yogurt, chipotle and lime zest and juice in a bowl.

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BEST CHICKEN EMPANADA RECIPE | TASTING TABLE
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2018-05-04 Remove the chicken from the oven and let cool. Once cool, finely shred the chicken. In a large mixing bowl, combine the chicken, queso fresco and Monterey Jack cheese…
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  • Make the filling: In a medium-size saucepan, add 2 quarts of water and bring to a boil. Add the tomatillos, jalapeños, onion and garlic. Simmer for 15 minutes until the tomatillos are soft. Drain and cool slightly. Combine the tomatillos, jalapeño, onion, garlic, cilantro and lime juice in a blender. Blend on medium speed for about 15 to 30 seconds or until it has a thin salsa consistency. Season to taste with salt and set aside.
  • Preheat the oven to 400°. On a sheet pan, season the chicken with olive oil and salt. Roast the thighs for about 45 minutes or until they are thoroughly cooked. Remove the chicken from the oven and let cool. Once cool, finely shred the chicken. In a large mixing bowl, combine the chicken, queso fresco and Monterey Jack cheese. Pour in 1½ cups of the green chile purée and fold the ingredients together. Reserve the extra green chile sauce and save for another day.
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CHICKEN EMPANADAS - FOOD WITH FEELING
2018-05-22 Instructions. Pre-heat your oven to 400 degrees F. In a large bowl, combine chicken, cheese, green chiles, bell pepper, greek yogurt, cumin, S&P, paprika, and sriracha. Take your thawed empanada discs and spoon about 2 tablespoons of the chicken …
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  • In a large bowl, combine chicken, cheese, green chiles, bell pepper, greek yogurt, cumin, S&P, paprika, and sriracha.
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CHICKEN EMPANADAS RECIPE (BAKED IN THE OVEN) - THE ANTHONY ...
2020-04-30 The filling for these Chicken Empanadas is extremely easy to make, consisting of chicken, cheese, chiles, ground cumin, salt, and pepper. As for the dough, you have a few options! If you are in a pinch for time, you can use store-bought pie crust or even puff pastry dough! But, our number one choice for wrapping up any empanada is our homemade empanada dough recipe! CHICKEN EMPANADA FILLING ...
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  • 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.


BAKED CHICKEN AND CHEESE EMPANADAS - THE LATINA HOMEMAKER
2018-11-22 Add chicken, tomato sauce, sofrito, peppers and onions to pan. Mix ingredients over medium heat. Add yogurt and 1 cup of shredded cheddar cheese. Mix together until cheese is melted, then remove from the heat. Add a tablespoonful of chicken to empanada disc and sprinkle with additional cheese…
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CHICKEN AND CHEESE EMPANADAS RECIPE | MYRECIPES
2004-03-10 Cut each rectangle crosswise into thirds, for six empanadas, or quarters, for eight pastries. On one end of each piece of dough, mound about 5 tablespoons chicken mixture if making six pastries, about 3 tablespoons for eight. Fold other end of dough over filling …
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Servings 6-8
Calories 295 per serving
  • In a 1 1/2- to 2-quart pan, mix broth with cornstarch. Add cream cheese. Whisk over high heat until mixture is boiling (it will be very thick), 2 to 3 minutes. Scrape over chicken mixture and combine well, adding salt to taste.
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CHICKEN EMPANADAS & DIP - MEXICAN RECIPES - OLD EL PASO
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