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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1 of 20

Mexican Chicken Tortilla Casserole

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Chicken Enchiladas

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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.
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Shredded Chicken Enchiladas

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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.
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Slow Cooker Mexican Shredded Chicken Tacos

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Low Carb Mexican Chicken Casserole

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Pollo Adobado (Mexican Chicken Adobo)

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Creamy Roasted Chicken Tortilla Soup

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Chicken Enchilada Casserole

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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.
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Slow Cooker Caldo de Pollo {Mexican Chicken Soup}

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Creamy Chicken Enchiladas

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Pulled Chicken Tacos

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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 cup chicken broth
  • 1/4 cup frozen corn
  • 1/4 cup canned black beans, drained and rinsed
  • 1/4 cup chopped cilantro

For the empanada dough:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and diced
  • 1/2 cup cold water
  • 1 egg, beaten (for egg wash)

Instructions:

To make the filling:

  1. In a large skillet, heat the olive oil over medium-high heat.
  2. Add the diced chicken to the skillet and cook until browned and cooked through, about 5-7 minutes.
  3. Remove the chicken from the skillet and set aside.
  4. In the same skillet, add the diced onion and garlic and cook until softened, about 3 minutes.
  5. Add the chili powder, cumin, paprika, oregano, salt, and black pepper to the skillet and stir to combine with the onion and garlic.
  6. Stir in the tomato sauce and chicken broth and bring to a simmer.
  7. Return the chicken to the skillet and add the frozen corn and canned black beans.
  8. Let the mixture simmer for about 5 minutes, until the liquid has reduced slightly.
  9. Remove from heat and stir in the chopped cilantro.

To make the empanada dough:

  1. In a large mixing bowl, whisk together the flour and salt.
  2. Add the diced butter to the flour mixture and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
  3. Add the cold water, 1 tablespoon at a time, and mix until a dough forms.
  4. Form the dough into a ball and wrap in plastic wrap. Refrigerate for at least 30 minutes.

To assemble and bake the empanadas:

  1. Preheat your oven to 375°F (190°C).
  2. On a lightly floured surface, roll out the dough to about 1/8 inch thickness.
  3. Using a 5-inch round cookie cutter or a bowl as a guide, cut out circles from the dough.
  4. Place about 2 tablespoons of the chicken filling in the center of each dough circle.
  5. Brush the edges of the dough with the beaten egg.
  6. Fold the dough over the filling to create a half-circle shape and use a fork to crimp the edges together.
  7. Place the empanadas on a baking sheet lined with parchment paper.
  8. Brush the tops of the empanadas with the remaining beaten egg.
  9. Bake for 20-25 minutes, until the crust is golden brown.
  10. 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.

16 mexican chicken empanada filling recipe Get cooking and enjoy!

Mexican Chicken Tortilla Casserole

yield: 4 total time: 55 minutes
4.3 Stars (27 reviews)
View Recipe

Ingredients

  • 12 1/2 ounces chicken can Swanson® Premium, drained
  • 15 ounces black beans drained and rinsed
  • 14 1/2 ounces diced tomatoes with garlic, basil and oregano
  • 1 cup salsa Pace® Homestyle
  • 1 cup frozen corn
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 8 corn tortillas 6-inch, cut in half
  • 1 1/2 cups shredded cheese Mexican blend
  • chopped fresh cilantro
  • shredded lettuce
  • sour cream

Nutrition

  • Calories : 550 calories
  • Carbohydrate : 55 grams
  • Cholesterol : 105 milligrams
  • Fat : 20 grams
  • Fiber : 14 grams
  • Protein : 41 grams
  • SaturatedFat : 11 grams
  • Sodium : 1470 milligrams
  • Sugar : 8 grams
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