16 Mexican Chicken Empanada Filling Recipe Get Cooking And Enjoy!
Published on: Mar 29, 2024
Chicken empanadas are a versatile and delicious dish that can be found throughout Mexico and many other Latin American countries. These savory turnovers are made with a flaky pastry crust and can be filled with a variety of ingredients, including meats, vegetables, and cheeses. One popular filling option is a flavorful Mexican chicken mixture that is sure to satisfy your taste buds. This filling recipe is easy to make and can be used in a variety of ways, from traditional empanadas to tacos and burritos. Let's dive into the details of how to make this delicious Mexican chicken empanada filling.
Main Ingredients: Chicken, Black Beans, Diced Tomatoes, Salsa, Frozen
Mexican Chicken Tortilla Casserole is a classic and delicious dish that combines the flavors of Mexico in one hearty and comforting meal. Layers of tortillas, chicken, salsa, and cheese come together to create a dish that is perfect for feeding a crowd or enjoying as leftovers. This recipe is easy to make and can be customized to your liking with different types of salsa, cheese, and toppings.
Mexican Lasagna is a fun twist on traditional lasagna that is sure to be a hit with your family and friends. Instead of using lasagna noodles, this recipe uses tortillas to create layers of cheesy goodness. It's a great way to use up leftover chicken and can be made ahead of time and frozen for a quick and easy weeknight meal.
Mexican Chicken is a versatile dish that can be served in many different ways. You can use it to make tacos, burritos, enchiladas, or even serve it over rice. This recipe is packed with flavor from spices like cumin, chili powder, and paprika. It's a great dish to have in your repertoire for busy weeknights or when you're craving some Mexican flavors.
Mexican Chicken Corn Chowder is a comforting and hearty soup that is perfect for colder weather. It's loaded with chicken, corn, and potatoes, and flavored with cumin, chili powder, and oregano. Top it off with some shredded cheese, avocado, and crushed tortilla chips for a delicious and satisfying meal.
5of 20
Instant Pot Mexican Chicken
Main Ingredients: Chicken, Tomato Sauce, Worcestershire Sauce, Chili
Instant Pot Mexican Chicken is a quick and easy recipe that is perfect for busy weeknights. Using an Instant Pot or pressure cooker, you can have tender and flavorful Mexican chicken in just a fraction of the time it would take to cook it on the stove. Serve it over rice, in tacos, or as a filling for burritos.
6of 20
Chicken Enchiladas
Main Ingredients: Enchilada Sauce, Corn Tortillas, Chicken, Shredded
Chicken Enchiladas are a classic Mexican dish that are easy to make and always a crowd-pleaser. This recipe uses soft tortillas filled with shredded chicken, cheese, and a flavorful enchilada sauce. Top them off with some more cheese, onions, and cilantro and bake until golden and bubbly.
7of 20
Shredded Chicken Enchiladas
Main Ingredients: Garlic, Enchilada Sauce, Kosher Salt, Chicken, Ground
Shredded Chicken Enchiladas are another delicious way to enjoy this classic dish. Instead of using whole chicken breasts, this recipe calls for shredded chicken, which makes the filling even more flavorful. Top them off with your favorite toppings and enjoy a delicious and satisfying meal.
Mexican Chicken Pasta is a fusion of Italian and Mexican flavors that results in a delicious and comforting dish. This recipe combines tender chicken, pasta, and a creamy sauce flavored with salsa, cumin, and chili powder. It's a great way to switch up your pasta game and add some Mexican flair to your dinner table.
9of 20
Slow Cooker Mexican Shredded Chicken Tacos
Main Ingredients: Boneless, Skinless Chicken Breasts, Diced Tomatoes
Slow Cooker Mexican Shredded Chicken Tacos are a super easy and flavorful meal that you can throw together in the morning and have ready by dinnertime. The chicken is cooked in a flavorful sauce made with salsa, chipotle peppers, and spices, and then shredded and served in taco shells with your favorite toppings.
Mexican Chicken Tortilla Soup is a comforting and delicious soup that is perfect for chilly days. It's packed with tender chicken, vegetables, and beans, and flavored with Mexican spices like cumin and chili powder. Top it off with some tortilla strips, cheese, and avocado for a complete and satisfying meal.
Mexican Chicken Casserole is a quick and easy meal that is perfect for busy weeknights. It's a one-dish meal that is loaded with chicken, beans, corn, and cheese, and flavored with salsa and taco seasoning. It's a great way to get a taste of Mexican cuisine without spending too much time in the kitchen.
12of 20
Low Carb Mexican Chicken Casserole
Main Ingredients: Boneless Skinless Chicken Breast, Olive Oil, Red Bell
Low Carb Mexican Chicken Casserole is a great option for those following a low-carb or keto diet. It's made with cauliflower rice instead of traditional rice, but still has all the delicious flavors of a classic Mexican casserole. It's a great way to satisfy your cravings without breaking your diet.
13of 20
Pollo Adobado (Mexican Chicken Adobo)
Main Ingredients: Guajillo Chiles, Ancho Chiles, Garlic Cloves, Onion
Pollo Adobado (Mexican Chicken Adobo) is a flavorful and spicy dish that is popular in Mexican cuisine. It's made with chicken marinated in a sauce made with ancho chilies, garlic, and other spices. It's a great dish to make for a special occasion or when you're craving something with a little kick.
14of 20
Creamy Roasted Chicken Tortilla Soup
Main Ingredients: Olive Oil, White Onion, Salt, Pepper, Garlic, Chile
Creamy Roasted Chicken Tortilla Soup is a twist on traditional tortilla soup that adds a creamy element to the dish. The chicken is roasted in the oven with spices and then added to a creamy and flavorful broth along with corn and beans. Top it off with some tortilla strips, avocado, and cheese for a delicious and satisfying meal.
15of 20
Chicken Enchilada Casserole
Main Ingredients: Flour Tortilla, Enchilada Sauce, Chicken, Ground Cumin
Chicken Enchilada Casserole is a fun and delicious twist on traditional enchiladas. Instead of rolling the tortillas, they are layered in a casserole dish with chicken, cheese, and enchilada sauce. It's a great option for feeding a crowd or for meal prepping for the week ahead.
16of 20
Slow Cooker Caldo de Pollo {Mexican Chicken Soup}
Main Ingredients: Chicken Broth Low Sodium, Chicken, Carrots, Onion
Slow Cooker Caldo de Pollo {Mexican Chicken Soup} is a traditional Mexican soup that is perfect for cold and rainy days. It's made with chicken, vegetables, and flavored with cilantro, lime, and other spices. The slow cooker makes it easy to prepare and allows all the flavors to meld together for a delicious and comforting meal.
Mexican Chicken Street Tacos are a fun and delicious way to enjoy tacos. The chicken is marinated in a flavorful sauce and then grilled or cooked on the stove. Serve it in small tortillas with your favorite toppings, like cilantro, onions, and lime, for a tasty and authentic Mexican street food experience.
18of 20
Creamy Chicken Enchiladas
Main Ingredients: Cream Of Chicken Soup, Chicken, Diced Green Chiles
Creamy Chicken Enchiladas are another tasty and easy way to enjoy this classic Mexican dish. The chicken is mixed with a creamy sauce made with sour cream, cream cheese, and salsa, and then rolled in tortillas and baked until golden and bubbly. It's a great dish for a family dinner or potluck.
Mexican Chicken Marinade is a versatile and flavorful marinade that is perfect for grilling or baking chicken. It's made with lime juice, spices, and a touch of honey for a balance of tangy and sweet flavors. Use it to marinate chicken breasts, thighs, or even whole chickens for a delicious and easy meal.
20of 20
Pulled Chicken Tacos
Main Ingredients: Taco Shells, Chicken, Shredded Cheddar Cheese, Shredded
Pulled Chicken Tacos are a delicious and easy way to enjoy tacos. The chicken is cooked in a flavorful sauce until it's fall-apart tender, and then shredded and served in tortillas with your favorite toppings. It's a great option for a busy weeknight dinner, and leftovers can be used for other meals throughout the week.
Ingredients:
For the filling:
1 pound boneless, skinless chicken breast, diced
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup canned tomato sauce
1/4 cupchicken broth
1/4 cupfrozen corn
1/4 cupcanned black beans, drained and rinsed
1/4 cupchopped cilantro
For the empanada dough:
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cupunsalted butter, cold and diced
1/2 cupcold water
1egg, beaten (for egg wash)
Instructions:
To make the filling:
In a large skillet, heat the olive oil over medium-high heat.
Add the diced chicken to the skillet and cook until browned and cooked through, about 5-7 minutes.
Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and garlic and cook until softened, about 3 minutes.
Add the chili powder, cumin, paprika, oregano, salt, and black pepper to the skillet and stir to combine with the onion and garlic.
Stir in the tomato sauce and chicken broth and bring to a simmer.
Return the chicken to the skillet and add the frozen corn and canned black beans.
Let the mixture simmer for about 5 minutes, until the liquid has reduced slightly.
Remove from heat and stir in the chopped cilantro.
To make the empanada dough:
In a large mixing bowl, whisk together the flour and salt.
Add the diced butter to the flour mixture and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
Add the cold water, 1 tablespoon at a time, and mix until a dough forms.
Form the dough into a ball and wrap in plastic wrap. Refrigerate for at least 30 minutes.
To assemble and bake the empanadas:
Preheat your oven to 375°F (190°C).
On a lightly floured surface, roll out the dough to about 1/8 inch thickness.
Using a 5-inch round cookie cutter or a bowl as a guide, cut out circles from the dough.
Place about 2 tablespoons of the chicken filling in the center of each dough circle.
Brush the edges of the dough with the beaten egg.
Fold the dough over the filling to create a half-circle shape and use a fork to crimp the edges together.
Place the empanadas on a baking sheet lined with parchment paper.
Brush the tops of the empanadas with the remaining beaten egg.
Bake for 20-25 minutes, until the crust is golden brown.
Remove from the oven and let cool for a few minutes before serving.
Enjoy your delicious Mexican chicken empanadas!
Ways to use this filling:
In traditional empanadas, as described above.
As a filling for tacos or burritos.
As a topping for nachos or tostadas.
In a quesadilla with some melted cheese.
As a filling for stuffed peppers.
With this flavorful and versatile Mexican chicken empanada filling recipe, the possibilities are endless. So go ahead and try it out in your favorite dishes, or get creative and come up with your own unique way to use it. Either way, you won't be disappointed with the delicious flavors that this filling brings to the table.