Chipotle Chicken Baked Empanadas Made Easy Recipes

CHIPOTLE CHICKEN EMPANADAS WITH AVOCADO DIP

Steps:

• Add all the Avocado Dip ingredients to your blender and blend until smooth, scraping sides down as needed. Store in the refrigerator until ready to use. May be made 4 hours ahead of time and refrigerated in an airtight container.
• Prepare Chipotle Chicken according to recipe directions. After chicken has rested at least 5 minutes, chop into small pieces. Set aside.
• To the same skillet you cooked your chicken (don't clean out), heat 1 1/2 teaspoons olive oil. Add bell peppers and black beans and sauté for 2 minutes. Remove from heat and stir in chicken and enchilada sauce until evenly combined. Season with salt, pepper and/or hot sauce to taste.
• Preheat oven to 400 degrees F. Line a large jelly roll pan with parchment paper or line 2 smaller pans with parchment paper/nonstick mats.
• Lay out one sheet of puff pastry on a lightly floured surface. Lightly flour the top of the dough and roll out to approximate dimension of 12 x 18 inches. Cut 2 rows of 4" circles in the dough for 8 circles total. Repeat with other sheet of puff pastry. Gather dough scraps and roll out to dimensions to fit 4 additional circles. You should have a total of 20 circles.
• Place 1 1/2 tablespoons chicken mixture in the center of each circle and top with one tablespoon of cheese. Lightly brush the edge of half of a circle with egg wash and fold over, pinch edges tightly to seal. Place on prepared baking sheet. Repeat with remaining circles but DO NOT dip your brush in the egg wash again until your brush becomes dry because too much egg wash will prevent the edges from sticking.
• Check each empanada to make sure there is about a finger width of dough sealed together before the filling starts. Crimp the edges together with a fork. Pierce each empanada two times with a fork so steam can escape while baking.
• Spread empanadas apart so they are not touching each other on baking sheet. Brush the tops/sides evenly with egg wash. Bake until golden brown, approximately 20-25 minutes.
• Serve with Avocado Dip
• While empanadas are lined on baking tray before baking, transfer entire baking tray to the freezer. Once frozen, add individual empanadas to a large freezer bag.
• When ready to bake, line desired amount of empanadas on parchment lined baking tray, and bake at 400 degrees F for 30-35 minutes or until golden and cooked through.

CHIPOTLE CHICKEN BAKED EMPANADA'S - MADE EASY

Steps:

• Preheat oven to 400°F and spray a large baking sheet with nonstick cooking spray.
• In a small bowl, stir together shredded cooked chicken, salsa, chipotle peppers and cheese.
• Unfold pie crust and roll out to make slightly thinner.
• Using a 3-inch cutter, cut dough into circles; brush edges lightly with water. Place a small amount of filling in the center of each and fold over to enclose. Press edges with the tines of a fork to seal and place on prepared baking sheet.
• Bake for 15 minutes or until pastry is golden brown. Serve with additional salsa and guacamole, if desired.

BAKED CHICKEN EMPANADAS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Combine chicken, Neufchatel cheese, and salsa in a saucepan over medium heat until cheese melts, 3 to 5 minutes. Season with salt and stir until well combined.
• Lay out empanada discs and place 1 tablespoons of chicken filling onto each disc. Fold dough over filling to close. Wet fingers with water and run them along the edges to help seal. Press edges together using the tines of a fork. Place empanadas on the prepared baking sheet and brush with heavy whipping cream.
• Bake in the preheated oven until golden brown, 20 to 25 minutes.

CHIPOTLE CHICKEN

Steps:

• Place the first 12 ingredients in a blender; cover and process until pureed. Transfer marinade to a large bowl or shallow dish. Add chicken; turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. Grill chicken, covered, over medium-high heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side. Let rest 10 minutes before slicing.

CHIPOTLE'S CHICKEN RECIPE BY TASTY

Steps:

• On a cutting board, season the chicken all over with salt and pepper.
• Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.
• Refrigerate for at least 2 hours, up to overnight.
• Heat the oil in a large skillet over medium-high heat.
• Add the chicken and cook until golden brown, 4 minutes per side.
• Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.
• Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned.
• Enjoy!

BAKED CHICKEN EMPANADAS WITH HATCH CHILE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium-high heat. Add onion and saute until softened, about 5 minutes. Add chicken, corn, Hatch chile, and adobo seasoning. Cook until mixture is warmed through, about 5 minutes. Remove filling from heat.
• Set out empanada discs and place 2 tablespoons filling onto each disc. Sprinkle with 1 1/2 tablespoons Oaxacan cheese. Brush edge of discs with water and fold over to create half circles. Crimp to seal. Arrange on a baking sheet.
• Bake in the preheated oven for 20 minutes. Remove empanadas and sprinkle Cheddar cheese on top. Continue baking until cheese is melted and golden brown, about 5 more minutes.

CHEESY CHICKEN EMPANADAS

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 tablespoons 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 minute or until golden brown.
• This recipe was shared by Kraft.
• Tips.
• How to cut circles without a biscuit cutter.
• If you don't have a 4-inch biscuit cutter, use a 4-inch diameter glass to cut out the rounds of dough.
• Special extra.
• Serve with guacamole, TACO BELL® Thick & Chunky Salsa, and BREAKSTONE'S or KNUDSEN Sour Cream.

SKILLET CHIPOTLE CHICKEN ENCHILADA BAKE

Steps:

• Combine the chicken, enchilada sauce, green chiles and chipotle peppers in a heavy bottom pot over medium heat, stir everything to combine, and cook for 20 minutes until the chicken is cooked through. Remove the chicken, and using 2 forks, shred the chicken. Reserve all of the sauce.
• Preheat the oven to 375° F.
• In a medium sized skillet, layer the ingredient, starting with a layer of sauce followed by 3 tortillas, 1/2 of the chicken, 1/2 of the black beans, 1/2 of the corn, 1/2 of the cheese. Repeat for the second layer with the remaining sauce, tortillas, chicken, black beans, corn and cheese.
• Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top. Top with scallions and cilantro to serve. Cut into wedges as needed.