- 2 cups cooked chicken shredded
- 2 cups Mexican cheese blend shredded
- 4- ounce can diced green chiles not drained
- ½ cup white onion diced
- 1 teaspoon minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 10 frozen dough discs thawed
- 3 tablespoons water
- 2 eggs beaten
Preheat oven to 400 degrees F. Prepare a baking sheet with parchment paper.
Add chicken, cheese, chiles onion, garlic, and seasoning to a blender or food processor. Pulse until well combined.
Place dough discs on flat surface and add ¼ cup of chicken mixture to each disc. Use fingers and water to wet edges of the discs. Fold dough discs over and seal with fingers or fork.
Generously brush each assembled empanadas with beaten eggs.
Bake for 20 minutes or until golden brown.
Storing and Reheating:
These shredded chicken hand pies are perfect for meal prep.
If they are assembled but not yet baked: you can keep them covered in the fridge for up to 5 days. You can also freeze them in a single layer, then move them to a zip-top bag when they are frozen through. They will keep in the freezer for up to 3 months.
If they are baked: refrigerate leftovers for up to 3 days, or freeze them for up to a month.
To reheat: If your empanadas are frozen, allow them to defrost overnight in the fridge. If they haven’t yet been baked, simply follow the recipe instructions. If you are reheating leftovers, place them on a parchment-lined tray and bake at 250°F for 20 minutes, or until warmed through.
Calories: 150kcalCarbohydrates: 3gProtein: 14gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 75mgSodium: 223mgPotassium: 128mgFiber: 1gSugar: 1gVitamin A: 283IUVitamin C: 5mgCalcium: 165mgIron: 1mg