Recipe of Super Quick Homemade Chicken mini empanadas

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken mini empanadas. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Chicken mini empanadas is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Chicken mini empanadas is something which I have loved my entire life. They’re fine and they look fantastic.

Wrap the dough in plastic wrap and chill. In a medium saucepan, combine the chicken, salsa and olives. Mini Chicken Empanadas Refrigerated pie crust makes quick work of assembling these bite-sized appetizers loaded with chicken and cheese. Lightly brush edges of crust with water.

To begin with this recipe, we have to first prepare a few ingredients. You can cook chicken mini empanadas using 6 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Chicken mini empanadas:

1. Prepare 2 packages ready to bake pie crusts (4 9" rounds)
2. Get 9 oz package short cuts chicken breast, chopped
3. Prepare 3/4 cup chunky salsa
4. Take 3 oz can sliced ripe olives
5. Make ready 3/4 cup shredded Mexican cheese blend
6. Take Extra salsa, sour cream, and guacamole for serving (optional)

Place a large saute pan over medium heat and add oil. Once the oil is hot, add the onion, jalapeno, garlic, green onions. Make filling: Place chicken breast, half the onion, and the bay leaf in a medium saucepan. Cover with cold water, and bring to a boil over medium-high heat.

Steps to make Chicken mini empanadas:

1. Remove pie crusts from packaging and let warm at room temperature for 15 mins
2. Preheat oven to 400.
3. In medium saucepan, combine chicken, salsa, and olives. Bring to boil, then simmer over medium heat for 5 mins. Remove from heat.
4. Lay pie crusts on flat surface, and cut into 3-3 1/2 inch rounds. Each crust will yield 8 - you will need to roll the scraps for the last one.
5. Place a teaspoon of chicken mixture on each of the 36 rounds. Top each one with cheese, evenly distributed. Fold the circles in half, and press edges together with fork to seal.
6. Place empanadas on parchment lined baking sheets and bake for 15 mins or until golden. Serve hot with salsa, sour cream, or guacamole, if desired.

Make filling: Place chicken breast, half the onion, and the bay leaf in a medium saucepan. Cover with cold water, and bring to a boil over medium-high heat. For the empanadas: Combine chicken, cheddar, olives, cilantro, lime juice, and chipotle in bowl. Season with salt and pepper to taste. Press around sealed edges with a fork.

So that is going to wrap this up for this special food chicken mini empanadas recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!