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.
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Chicken Enchiladas
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Main Ingredients: Boneless, Skinless Chicken Breasts, Diced Tomatoes
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Chicken Enchilada Casserole
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Creamy Chicken Enchiladas
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Pulled Chicken Tacos
Main Ingredients: Taco Shells, Chicken, Shredded Cheddar Cheese, Shredded
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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.
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