Step-by-Step Guide to Make Award-winning Chicken mini empanadas

Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, chicken mini empanadas. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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.

Chicken mini empanadas is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Chicken mini empanadas is something which I have loved my whole life.

To get started with this particular recipe, we must 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. Get 2 packages ready to bake pie crusts (4 9" rounds)
2. Make ready 9 oz package short cuts chicken breast, chopped
3. Get 3/4 cup chunky salsa
4. Prepare 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.

Instructions 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.

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