Easy Rotisserie Chicken Empanadas
A quick and savory handheld meal using pre-cooked rotisserie chicken and store-bought pastry for a delicious shortcut dinner.
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Ingredients
- 2 cups Rotisserie chicken, shredded
- 10 count Frozen empanada discs, thawed
- 1 cup Shredded Monterey Jack cheese
- 1/2 cup Salsa verde or red salsa
- 1/2 teaspoon Ground cumin
- 1/2 teaspoon Garlic powder
- 4 ounces Diced green chilies(optional)
- 1 large Egg, beaten
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Olive oil
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the shredded rotisserie chicken, salsa, cumin, garlic powder, green chilies, and cilantro.
- 3
Stir in the shredded Monterey Jack cheese until the mixture is well combined.
- 4
Lay the empanada discs out on a clean surface and place 2 tablespoons of the chicken mixture in the center of each disc.
- 5
Fold the dough over the filling to create a half-moon shape and press the edges together with your fingers.
- 6
Use the tines of a fork to crimp the edges tightly, ensuring the filling is sealed inside.
- 7
Place the empanadas on the prepared baking sheet and brush the tops lightly with the beaten egg wash.
- 8
Bake for 18 to 22 minutes, or until the pastry is golden brown and flaky.
Nutrition per Serving
345
Calories
18g
Protein
28g
Carbs
19g
Fat
2g
Fiber
1g
Sugar
620mg
Sodium
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