photo Baked Chicken Empanadas

Cheesy Baked Chicken Empanadas

These easy, cheesy baked empanadas are perfect for a snack, appetizer or lunch on the go! Packed with savory ground chicken and lots of cheese, these empanadas are complemented by tangy chimichurri served tableside.

Uncooked Fajita Tortillas
Uncooked Fajita Flour Tortillas
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photo Baked Chicken Empanadas
Prep Time
20
 minutes
Cook Time
30
 minutes
Makes
8
 servings

Featured Product

Uncooked Fajita Tortillas
Uncooked Fajita Flour Tortillas
Learn More

Ingredients

8
Mission® Uncooked Tortillas Fajita
2
tbsp olive oil
2
scallions, finely sliced
4
cloves garlic, minced
1
lb ground chicken
1
tbsp ground cumin
1
tsp salt
1/2
tsp chili powder
1/2
tsp black pepper
2
tbsp tomato paste
1/2
cup shredded mozzarella cheese
1/2
cup shredded Cheddar cheese
1
egg
1/2
cup chimichurri sauce

Instructions

Step 1: Prepare to cook

Preheat oven to 400°F. Line baking sheet with parchment paper.

Step 2: Cook filling

In large skillet set over medium-high heat, add oil. Add scallions and garlic; cook, stirring frequently, for 1 to 2 minutes or until fragrant. Add chicken, cumin, salt, chili powder and pepper; cook, stirring occasionally and breaking up chicken with wooden spoon, for 8 to 10 minutes or until chicken is evenly browned. Stir in tomato paste and cook, stirring, for 1 to 2 minutes or until incorporated. Fold in mozzarella and Cheddar.

Step 3: Prepare egg wash

In small bowl, whisk together egg and 1 tbsp water.

Step 3: Assemble empanadas

Arrange Mission® Uncooked Tortillas Fajita on prepared baking sheet. Divide chicken mixture evenly among tortillas and brush edges with egg wash. Fold in half to enclose filling. Using fork, crimp edges to seal. Brush empanadas with remaining egg wash.

Step 4: Bake empanadas

Bake for 15 to 20 minutes or until empanadas are golden and crisp. Let cool slightly.

Step 5: Serve empanadas

Serve with chimichurri sauce.

Tip: Substitute ground chicken with ground beef, ground pork or a vegetarian alternative if desired.