Prep Time
Cook Time
Makes
FEATURED PRODUCT
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.
