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Green Chile Chicken Empanadas

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Prep Time
15
 minutes
Cook Time
15
 minutes
Makes
8
 servings
  • Ingredients & Instructions
  • Reviews

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INGREDIENTS


  • 8

    Mission Carb Balance Soft Taco Flour Tortillas
  • 2

    cups Shredded chicken (can use Rotisserie Chicken)
  • 1

    tsp Taco seasoning
  • 1

    4oz can Green chiles
  • ½

    cup Sour cream
  • 1

    cup Shredded mexican blend cheese, divided
  • 1

    Egg
  • 1

    Tbsp Water

INSTRUCTIONS


  • Step 1

    Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.

  • Step 2

    In a medium bowl, add two cups of shredded chicken. Sprinkle with taco seasoning and stir so chicken is evenly covered with taco seasoning.

  • Step 3

    In the bowl with the chicken, add the green chiles, sour cream, and ½ cup of shredded cheese.

  • Step 4

    Stir all ingredients together until all are evenly distributed.

  • Step 5

    In a small bowl, add one egg and a tablespoon water and stir.

  • Step 6

    Lay the flour tortillas out flat on the parchment paper on the sheet pan. (You may have to do this in 2 batches.)

  • Step 7

    Brush the edges of each tortilla with the egg wash.

  • Step 8

    Using an ice cream scooper or large spoon, spoon ¼ cup of the chicken mixture onto each tortilla.

  • Step 9

    Sprinkle 1 tablespoon shredded cheese over the top of the chicken on each tortilla. Repeat for each tortilla.

  • Step 10

    Fold the other half of the tortilla over the top of the chicken and cheese. Repeat for each empanada.

  • Step 11

    Brush each empanada with the egg wash.

  • Step 12

    Make 3 slits in the top of each empanada.

  • Step 13

    Bake in a preheated oven for 15 minutes. Remove from oven and serve hot.

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