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Chicken And Corn Empanadas

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Ingredients

Adjust Servings:
2 cups roasted chicken meat (shredded ~ can use leftover rotisserie chicken)
1 cup whole kernel corn
1/4 cup golden raisin
2 tablespoons fresh cilantro (chopped)
2 tablespoons onions (finely minced)
1/4 - 1/2 1/4-1/2 cup mexican blend cheese or 1/4-1/2 cup shredded sharp cheddar cheese
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
2 (9 inch) pie crusts (pillsbury refrigerated ready-rolled 9-inch crusts, or make your own!)

Nutritional information

372
Calories
182 g
Calories From Fat
20.3 g
Total Fat
5.1 g
Saturated Fat
35.6 mg
Cholesterol
544.2 mg
Sodium
32.2 g
Carbs
2.6 g
Dietary Fiber
3.8 g
Sugars
15.6 g
Protein
127g
Serving Size

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Chicken And Corn Empanadas

Features:
    Cuisine:

    Modified from Real Simple's facebook page -- life made easier, everyday! The yield will vary depending upon what size biscuit cutter you use -- Makes eight 4-inch empanadas-- serves four adults (2 empanadas each). The yield using a 2-inch cutter was 14 (2-inch) empanadas.

    • 55 min
    • Serves 7
    • Easy

    Ingredients

    Directions

    Share

    Chicken and Corn Empanadas, Modified from Real Simple’s facebook page — life made easier, everyday! The yield will vary depending upon what size biscuit cutter you use — Makes eight 4-inch empanadas– serves four adults (2 empanadas each) The yield using a 2-inch cutter was 14 (2-inch) empanadas , Modified from Real Simple’s facebook page — life made easier, everyday! The yield will vary depending upon what size biscuit cutter you use — Makes eight 4-inch empanadas– serves four adults (2 empanadas each) The yield using a 2-inch cutter was 14 (2-inch) empanadas


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    Steps

    1
    Done

    Heat Oven to 375f.

    2
    Done

    in a Large Bowl, Combine the Chicken, Corn, Raisins, Cilantro, Onion, Cheese, Salt, and Pepper.

    3
    Done

    With a Biscuit Cutter, Cut an Equal Number of Circles from Each Pie Crust. (i Made Mine as Rounds from a 2-Inch Biscuit Cutter ~ I Topped Each Circle With Another Circle! If Your Biscuit Cutter Is Large Enough, You May Be Able to Fill, Then Fold Over the Dough Before Crimping.).

    4
    Done

    Spoon Some of the Chicken Mixture Onto Half Your Dough Circles, Leaving a Border. Brush the Edges With Water, Fold in Half, or Top With Another Circle, and Press With a Fork to Seal. Poke a Couple of Holes (or a Slit) in the Top Crust to Let Out Steam!

    5
    Done

    Transfer to a Baking Sheet Lined With Parchment Paper, and Bake Until Golden, About 20 Minutes.

    6
    Done

    Makes Eight 4-Inch Empanadas~ Serves Four Adults (2 Empanadas Each). the Yield Using a 2-Inch Cutter Was 14 (2-Inch) Empanadas.

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    Jenna Bailey

    Burger boss crafting juicy and flavorful burgers with unique toppings.

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