Heat Olive Oil in a Pan. As the Oil shimmers, add chopped onion and garlic and saute until fragrant for about 2 minutes over medium-high heat. Next add the Shredded Chicken, Enchilada Sauce, Shredded Sharp Cheddar Cheese, Chopped Bell Pepper, and chopped Jalapenos. Saute until the cheese melts. Take it out in a plate and keep it aside.
Roll the Pastry dough and use a cookie cutter to cut out 4" circles.
Now, to assemble the Empadanas, place 1 tablespoon of the filling in the center of the Rolled dough. Top with Shredded Cheddar Cheese. Brush the edges of the circle with egg wash. Fold over and seal the edges. Use a fork to crimp the edges.
Apply Eggwash over the Chicken Empanadas and bake them in a lined baking dish @400F for 20-25 minutes. Make sure that the Empanadas do not touch each other in the baking dish. Bake until golden brown.
Serve crispy baked Chicken Empanadas with a homemade Avocado Dip or Guacamole.
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Nutrition
Nutrition Facts
Chicken Empanadas
Amount Per Serving
Calories 240
* Percent Daily Values are based on a 2000 calorie diet.
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