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We hope you got insight from reading it, now let’s go back to chicken mini empanadas recipe. To make chicken mini empanadas you need 6 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Chicken mini empanadas:
- Provide ready to bake pie crusts (4 9" rounds)
- Use package short cuts chicken breast, chopped
- Prepare chunky salsa
- Take can sliced ripe olives
- Prepare shredded Mexican cheese blend
- Provide Extra salsa, sour cream, and guacamole for serving (optional)
Steps to make Chicken mini empanadas:
- Remove pie crusts from packaging and let warm at room temperature for 15 mins
- Preheat oven to 400.
- In medium saucepan, combine chicken, salsa, and olives. Bring to boil, then simmer over medium heat for 5 mins. Remove from heat.
- 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.
- 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.
- 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.
Mini Chicken Empanadas with ingredients by Ortega and recipe by Sandra Lee. Mini empanadas stuffed with chicken and other traditional Mexican favorite ingredients! It was really difficult not to devour more than my share of these Mini Chicken Empanadas when I pulled them out of the oven. They are ridiculously tasty. and so easy peasy to make! Recipe: Smoked Mini Chicken Empanadas NEXT READ.
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