Mexican Chicken Empanadas
I got the idea for this recipe from this Pin---->
So check it out to see if you might like it better or a combination of the two. I just decided to personalize mine to my tastes and make it EASIER. Yay for easy!
I thought they were delicious but unfortunately my husband didn't. His response to the meal was..."I'm sorry, I just don't like pastry.". Who doesn't like PASTRY?? Oh well. If you or one of your own is a pastry-hater like my hubby then you can use biscuits like in the Pinterest recipe.
Ingredients:
1 pkg pastry crust (2 crusts per package), room temperature
12-16 oz boneless, skinless chicken breast
garlic powder
1 1/2 cups shredded Mexican blend cheese
1 egg, beaten, plus 1 tbsp water
15 oz can enchilada/red sauce OR 1 can each of Herdez Ranchera Salsa and El Pato Salsa de Chile Fresco (found with the Mexican ingredients)
Pico de Gallo <--click for recipe
Side note: I stock up on the El Pato Salsa de Chile Fresco. It's a similar version of the Rotel Sauce that is no longer found on shelves. It's smooth like tomato sauce but has a little kick from chilies. The Herdez Ranchera has a smokier, spicier flavor. I combined the two to soften the flavor of the Ranchera sauce. You may not be able to find these exact two items but look for something similar, it's a much better flavor than regular enchilada sauce and much easier than making your own chili sauce.
Start by coating your chicken breasts generously with chili powder and adding a dash of garlic powder to each side as well. I grilled my chicken on my George Foreman as it cooks it quickly while still keeping it tender and juicy. You could cook your chicken on the grill or in a skillet until done (165 deg F).
Allow chicken to rest and then dice.
Preheat oven to 425 degrees F.
Make sure pastry crust is at room temperature. Unroll and cut each crust round in half. You can make smaller ones but I decided on four bigger ones to make it quicker and easier.
Spread an even layer of cheese on each piece, then ~1/2 cup diced chicken.
Fold one side over the other. Press the edges with a fork and then roll them up gently to ensure the edges are sealed.
Brush with egg wash.
Place on baking sheet lined with parchment paper. I did my entire assembly on the parchment paper so clean up was a breeze.
Heat sauce on stovetop.
Bake at 425 for 15-20 minutes. Watch it carefully and remove when crust begins to turn a golden brown color.
Plate each piece. Top with sauce and pico de gallo.