Baked Chicken Empanadas with Hatch Chile recipe

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Ingredients

1 tablespoon salted butter
½ cup diced onion
1 cup diced cooked chicken
½ cup Mexican-style corn
1 fire-roasted Hatch green chile, chopped
1 teaspoon adobo seasoning (such as Goya®)
1 (14 ounce) package frozen empanada shells (such as Goya® discos)
½ cup shredded Oaxaca cheese
¼ cup shredded Cheddar cheese

Nutrition Info

192.4 calories
carbohydrate: 23.6 g
cholesterol: 22.5 mg
fat: 7.3 g
fiber: 1.6 g
protein: 9.4 g
saturatedFat: 3.1 g
servingSize: -
sodium: 317.7 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Melt butter in a skillet over medium-high heat. Add onion and saute until softened, about 5 minutes. Add chicken, corn, Hatch chile, and adobo seasoning. Cook until mixture is warmed through, about 5 minutes. Remove filling from heat.

  3. Set out empanada discs and place 2 tablespoons filling onto each disc. Sprinkle with 1 1/2 tablespoons Oaxacan cheese. Brush edge of discs with water and fold over to create half circles. Crimp to seal. Arrange on a baking sheet.

  4. Bake in the preheated oven for 20 minutes. Remove empanadas and sprinkle Cheddar cheese on top. Continue baking until cheese is melted and golden brown, about 5 more minutes.

Recipe Yield

10 empanadas

Recipe Note

Empanadas get elevated with the addition of Hatch chile. Serve with avocado, salsa, and sour cream if desired.

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