Chipotle Chicken Empanadas
Looking for a spicy bite that will delight your taste buds? Prepare these rich empanadas, made with a luscious filling of tender chicken, cooked with the classic, smoky flavor of our GOYA® Chipotle Peppers in Adobo Sauce, and wrapped in crispy, convenient GOYA® Empanada Dough-Puff Pastry for Baking. We guarantee these Chipotle Chicken Empanadas will become your favorite.
More recipe inspirations:
Argentinian-Style Beef Empanadas
Total Time
40m
Prep Time:20m
Yields:12 Empanadas
Ingredients
For the Empanadas:
2 cups
<p>shredded cooked chicken</p>
⅔ cup
2
peppers, finely chopped, from 1 can GOYA® Chipotle Peppers in Adobo Sauce, (around 2 tbsp.)
¼ cup
<p>fresh cilantro, chopped</p>
1 cup
<p>shredded Mexican cheese blend</p>
1 pkg.
(11.6 oz.)
1
<p>egg, beaten with 2 teaspoons water</p>
For the Cilantro Crema:
½ cup
<p>sour cream</p>
¼ cup
<p>fresh cilantro, chopped</p>
1 tsp.
<p>grated lime zest</p>
Directions
Step 1
<p>Toss together chicken, tomato sauce, minced chipotle peppers and 3 tablespoons cilantro; stir in cheese.</p>
Step 2
<p>Preheat oven to 375°F. Spoon 2 rounded tablespoons cooked chicken mixture onto middle of dough. Moisten edges of pastry with beaten egg and fold in half to form half-moon shape. With fork, press edge of empanada to seal, transfer to greased baking sheet.</p>
Step 3
<p>Repeat with remaining puff pastry rounds and filling to make 12 empanadas. Brush empanada tops with beaten egg.</p>
Step 4
<p>Bake until empanadas are puffed and golden brown and filling is hot, about 20 minutes, rotating pan after 10 minutes for even browning. Meanwhile, combine ingredients for <em>Cilantro Crema</em> and set aside. Transfer empanadas to cooling rack. If desired, sprinkle with 1 tablespoon cilantro; serve warm or room temperature, with <em>Cilantro Crema.</em></p>
<p><strong>Note:</strong> For easy shredded cooked chicken use a supermarket rotisserie chicken or precooked packaged chicken strips.</p>
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Chipotle Chicken Empanadas
Prep Time: 20m
Total time: 40m
Yields: 12 Empanadas
<p>Looking for a spicy bite that will delight your taste buds? Prepare these rich empanadas, made with a luscious filling of tender chicken, cooked with the classic, smoky flavor of our GOYA® <a title="Chipotle Peppers in Adobo Sauce" href="https://goya.com/en/products/chipotle-peppers-in-adobo-sauce" data-udi="https://goya.com/en/products/chipotle-peppers-in-adobo-sauce">Chipotle Peppers in Adobo Sauce</a>, and wrapped in crispy, convenient GOYA® <a title="Empanada Dough-Puff Pastry for Baking" href="https://goya.com/en/products/empanada-dough-puff-pastry-for-baking" data-udi="https://goya.com/en/products/empanada-dough-puff-pastry-for-baking">Empanada Dough-Puff Pastry for Baking</a>. We guarantee these <em>Chipotle Chicken Empanadas</em> will become your favorite.</p>
<p>More recipe inspirations:</p>
<p><a title="Argentinian-Style Beef Empanadas" href="umb://document/93a9dc219a9a41008918921ea425b4eb" data-udi="umb://document/93a9dc219a9a41008918921ea425b4eb">Argentinian-Style Beef Empanadas</a></p>
<p><a title="Mexican-Style Picadillo Empanadas" href="umb://document/8a97567bd19b4cc282f54ea37805ff3e" data-udi="umb://document/8a97567bd19b4cc282f54ea37805ff3e">Mexican-Style Picadillo Empanadas</a></p>
<p><a title="Argentinian-Style Chicken Empanadas" href="umb://document/164612992c9e4ce799d16ef944cef0e5" data-udi="umb://document/164612992c9e4ce799d16ef944cef0e5">Argentinian-Style Chicken Empanadas</a></p>
Ingredients
For the Empanadas:
2 cups
<p>shredded cooked chicken</p>
⅔ cup
2
peppers, finely chopped, from 1 can GOYA® Chipotle Peppers in Adobo Sauce, (around 2 tbsp.)
¼ cup
<p>fresh cilantro, chopped</p>
1 cup
<p>shredded Mexican cheese blend</p>
1 pkg. (11.6 oz.)
1
<p>egg, beaten with 2 teaspoons water</p>
For the Cilantro Crema:
½ cup
<p>sour cream</p>
¼ cup
<p>fresh cilantro, chopped</p>
1 tsp.
<p>grated lime zest</p>
Directions
Step 1
<p>Toss together chicken, tomato sauce, minced chipotle peppers and 3 tablespoons cilantro; stir in cheese.</p>
Step 2
<p>Preheat oven to 375°F. Spoon 2 rounded tablespoons cooked chicken mixture onto middle of dough. Moisten edges of pastry with beaten egg and fold in half to form half-moon shape. With fork, press edge of empanada to seal, transfer to greased baking sheet.</p>
Step 3
<p>Repeat with remaining puff pastry rounds and filling to make 12 empanadas. Brush empanada tops with beaten egg.</p>
Step 4
<p>Bake until empanadas are puffed and golden brown and filling is hot, about 20 minutes, rotating pan after 10 minutes for even browning. Meanwhile, combine ingredients for <em>Cilantro Crema</em> and set aside. Transfer empanadas to cooling rack. If desired, sprinkle with 1 tablespoon cilantro; serve warm or room temperature, with <em>Cilantro Crema.</em></p>
<p><strong>Note:</strong> For easy shredded cooked chicken use a supermarket rotisserie chicken or precooked packaged chicken strips.</p>
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