BAKED CHICKEN EMPANADAS WITH HATCH CHILE
Empanadas get elevated with the addition of Hatch chile. Serve with avocado, salsa, and sour cream if desired.
Provided by thedailygourmet
Categories Main Dish Recipes Savory Pie Recipes Chicken Pie Recipes
Time 1h
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
Nutrition Facts : Calories 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, Sodium 317.7 mg, Sugar 1.2 g
CHIPOTLE'S CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, kosher salt, freshly ground black pepper, chipotle pepper in adobo sauce, vegetable oil
Provided by Kiano Moju
Categories Dinner
Yield 1 serving
Number Of Ingredients 5
Steps:
- On a cutting board, season the chicken all over with salt and pepper.
- Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.
- Refrigerate for at least 2 hours, up to overnight.
- Heat the oil in a large skillet over medium-high heat.
- Add the chicken and cook until golden brown, 4 minutes per side.
- Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.
- Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned.
- Enjoy!
CHIPOTLE CHICKEN
Keep a jar of smoky chipotle chilli paste in your cupboard, to add a kick to a healthy chicken stew
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Fry the onion and garlic in the oil in a deep, wide frying pan until soft. Add the chipotle paste (use 1 tbsp for a mild flavour and 2 tbsp for a hotter, stronger one). Stir and cook for 1 min, then add the tomatoes and cider vinegar. Bring to a simmer and cook for 10 mins with the lid half on. Stir to make sure it doesn't get too dry.
- Add the chicken and cook for 10 mins or until cooked through, turning once. Scatter with coriander and serve with rice and soured cream.
Nutrition Facts : Calories 286 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 0.64 milligram of sodium
SKILLET CHIPOTLE CHICKEN ENCHILADA BAKE
The super easy Skillet Chipotle Chicken Enchilada Bake is the perfect way to get dinner on the table on a busy weeknight!
Provided by Gaby Dalkin
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Combine the chicken, enchilada sauce, green chiles and chipotle peppers in a heavy bottom pot over medium heat, stir everything to combine, and cook for 20 minutes until the chicken is cooked through. Remove the chicken, and using 2 forks, shred the chicken. Reserve all of the sauce.
- Preheat the oven to 375° F.
- In a medium sized skillet, layer the ingredient, starting with a layer of sauce followed by 3 tortillas, 1/2 of the chicken, 1/2 of the black beans, 1/2 of the corn, 1/2 of the cheese. Repeat for the second layer with the remaining sauce, tortillas, chicken, black beans, corn and cheese.
- Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top. Top with scallions and cilantro to serve. Cut into wedges as needed.
Nutrition Facts : Calories 380, Carbohydrate 29 g, Cholesterol 85 mg, Fat 1, Fiber 5 g, Protein 32 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 3 g, TransFat 0 g
BAKED CHICKEN EMPANADAS
These are quick and easy to make. And for an easier prep, I used diced rotisserie chicken and jarred salsa.
Provided by Yoly
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 45m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Combine chicken, Neufchatel cheese, and salsa in a saucepan over medium heat until cheese melts, 3 to 5 minutes. Season with salt and stir until well combined.
- Lay out empanada discs and place 1 tablespoons of chicken filling onto each disc. Fold dough over filling to close. Wet fingers with water and run them along the edges to help seal. Press edges together using the tines of a fork. Place empanadas on the prepared baking sheet and brush with heavy whipping cream.
- Bake in the preheated oven until golden brown, 20 to 25 minutes.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 20.7 g, Cholesterol 18.7 mg, Fat 6.9 g, Fiber 1.1 g, Protein 6.9 g, SaturatedFat 2.7 g, Sodium 355.4 mg, Sugar 0.3 g
CHIPOTLE CHICKEN BAKED EMPANADA'S - MADE EASY
I whipped these up for friends and they loved them...I hope you will too. A store bought rotisserie chicken works great or any leftover chicken meat.
Provided by kmergirl
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F and spray a large baking sheet with nonstick cooking spray.
- In a small bowl, stir together shredded cooked chicken, salsa, chipotle peppers and cheese.
- Unfold pie crust and roll out to make slightly thinner.
- Using a 3-inch cutter, cut dough into circles; brush edges lightly with water. Place a small amount of filling in the center of each and fold over to enclose. Press edges with the tines of a fork to seal and place on prepared baking sheet.
- Bake for 15 minutes or until pastry is golden brown. Serve with additional salsa and guacamole, if desired.
CHEESY CHICKEN EMPANADAS
Shredded chicken, chipotle-flavored mayo, melty cheese and fresh cilantro taste even better when tucked into pockets of empanada deliciousness.
Provided by Walmart
Categories Lunch/Snacks
Time 40m
Yield 16 , 16 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Combine first 4 ingredients. Whisk egg and water until blended.
- Unroll 1 pie crust on lightly floured surface; roll out to 12-inch diameter with rolling pin. Cut into 8 (4-inch) rounds with biscuit cutter, rerolling scraps as necessary; place in single layer on parchment-covered baking sheet. Repeat with remaining pie crust.
- Spoon 2 tablespoons chicken mixture onto center of each dough round; brush edge with egg. Fold in half. Gently press tops to remove excess air; seal edges with fork. Brush with remaining egg. Sprinkle with chili powder.
- Bake 15 minute or until golden brown.
- This recipe was shared by Kraft.
- Tips.
- How to cut circles without a biscuit cutter.
- If you don't have a 4-inch biscuit cutter, use a 4-inch diameter glass to cut out the rounds of dough.
- Special extra.
- Serve with guacamole, TACO BELL® Thick & Chunky Salsa, and BREAKSTONE'S or KNUDSEN Sour Cream.
Nutrition Facts : Calories 166.6, Fat 8.8, SaturatedFat 2.8, Cholesterol 26.3, Sodium 136.6, Carbohydrate 14.2, Fiber 0.9, Sugar 1.1, Protein 7.3
CHIPOTLE CHICKEN
Steps:
- Place the first 12 ingredients in a blender; cover and process until pureed. Transfer marinade to a large bowl or shallow dish. Add chicken; turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. Grill chicken, covered, over medium-high heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side. Let rest 10 minutes before slicing.
Nutrition Facts : Calories 284 calories, Fat 15g fat (4g saturated fat), Cholesterol 113mg cholesterol, Sodium 297mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
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