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Baked Chicken Empanadas with Hatch Chile

5

0 min

Baked Chicken Empanadas with Hatch Chile

Baked Chicken Empanadas with Hatch Chile Photo 1

Time

0 min

Serving

10 persons

Calories

192

Rating

5.00★ (1)

Cuisine

Author: Victoria Buriak
Empanadas get elevated with the addition of Hatch chile. Serve with avocado, salsa, and sour cream if desired.

Ingredients

  • salted butter: 1 Tbsp
  • onion: 0.5 cup (diced)
  • cooked chicken: 1 cup (diced)
  • Mexican-style corn: 0.5 cup
  • fire-roasted hatch green Chili: 1 piece (chopped)
  • adobo seasoning (such as Goya®): 1 tsp
  • frozen empanada shells (such as Goya® discos): 1 pack (14 ounce pack)
  • Oaxaca cheese: 0.5 cup (shredded)
  • cheddar cheese: 0.25 cup (shredded)

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 350 degrees F (175 degrees C).
    Baked Chicken Empanadas with Hatch Chile Photo 2
  2. Melt butter in a skillet over medium-high heat. Add onion and saute until softened, about 5 minutes. Add chicken, corn, Hatch chile, and adobo seasoning. Cook until mixture is warmed through, about 5 minutes. Remove filling from heat.
    Baked Chicken Empanadas with Hatch Chile Photo 3
  3. Set out empanada discs and place 2 tablespoons filling onto each disc. Sprinkle with 1 1/2 tablespoons Oaxacan cheese. Brush edge of discs with water and fold over to create half circles. Crimp to seal. Arrange on a baking sheet.
    Baked Chicken Empanadas with Hatch Chile Photo 4
  4. Bake in the preheated oven for 20 minutes. Remove empanadas and sprinkle Cheddar cheese on top. Continue baking until cheese is melted and golden brown, about 5 more minutes.
    Baked Chicken Empanadas with Hatch Chile Photo 5

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