Hi, I am Marie. Today, I’m gonna show you how to make chicken mini empanadas recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chicken mini empanadas Recipe
Chicken mini empanadas is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. Chicken mini empanadas is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook chicken mini empanadas using 6 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Chicken mini empanadas:
- Take 2 packages ready to bake pie crusts (4 9 rounds)
- Make ready 9 oz package short cuts chicken breast, chopped
- Take 3/4 cup chunky salsa
- Get 3 oz can sliced ripe olives
- Make ready 3/4 cup shredded Mexican cheese blend
- Make ready Extra salsa, sour cream, and guacamole for serving (optional)
Instructions 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.
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