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Chicken empanadas

chicken empanadas Entree
Chicken empanadas
  • Prep 25 min
  • Total 45 min
  • Ingredients 6
  • Servings 10

Empanadas are the perfect food for busy families with different tastes. This version is stuffed with chicken, onions and peppers, Argentine style. Since my daughters don’t eat onions, I make theirs with only chicken and cheese; just remember to close them differently to distinguish them later. Empanadas are also really easy to reheat in the oven. Within 10-15 minutes they are ready to be enjoyed at your dinner table. MORE + LESS -

Ingredients

1
medium onion
1
bell pepper
1
lb boiled or roasted chicken
1
tablespoon flour
1/2
cup shredded Monterey jack cheese
2
rolls of Pillsbury™ Grands!™ refrigerated biscuits, original flavor

Directions

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  • 1
    Chop the onion into small cubes. In a medium skillet heat a tablespoon of oil over medium-high, add the chopped onion and cook for 5 minutes, stirring occasionally until golden.
  • 2
    Chop the peppers into small cubes and add to the skillet, cook the onions and peppers together for 3 minutes. Add salt and pepper to your liking.
  • 3
    Using your hands, shred the chicken into small pieces. Mix with the cooked onions and peppers and add the flour and cheese. Mix well.
  • 4
    Preheat oven to 350°F.
  • 5
    Flour the counter and opened the cans. Separate the biscuits, you will have 10. On the floured counter extend each biscuit using a kitchen mallet. Give it the shape of a circle and fill with 2 tablespoons chicken mixture. Close by pinching the dough upwards.
  • 6
    Place on a baking sheet and bake for 15-18 minutes until golden-brown.
  • 7
    Serve immediately.
  • Remember that you can reheat them in the oven at 325F for 10-15 minutes.
  • Close the empanadas upwards in case they open, it will prevent a mess in your oven.
  • You can freeze them once they are baked and reheated in the oven.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • Empanadas are the perfect food for busy families with different tastes. This version is stuffed with chicken, onions and peppers, Argentine style. Since my daughters don’t eat onions, I make theirs with only chicken and cheese; just remember to close them differently to distinguish them later. Empanadas are also really easy to reheat in the oven. Within 10-15 minutes they are ready to be enjoyed at your dinner table.

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