Hello, I am Joana. Today, I’m gonna show you how to make chicken mini empanadas recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Chicken mini empanadas Recipe
Chicken mini empanadas is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Chicken mini empanadas is something which I have loved my entire life.
To begin with this recipe, we must first prepare a few components. 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:
- Take 2 packages ready to bake pie crusts (4 9 rounds)
- Prepare 9 oz package short cuts chicken breast, chopped
- Prepare 3/4 cup chunky salsa
- Make ready 3 oz can sliced ripe olives
- Take 3/4 cup shredded Mexican cheese blend
- Prepare 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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