Logo

Chicken Enchilada Empanadas

Chicken Enchilada Empanadas @amandaformaro Amanda's Cookin'

Weeknight dinners can really be challenging, especially if you work outside the home or have kids in sports or other after school activities. Families need fast dinner solutions, meals that taste great but won’t take forever to cook. I love making homemade bread. But, let’s face it, homemade bread takes hours and when you walk in the door from a long day, you simply don’t have the energy or the time to make bread from scratch. So you might be thinking that empanadas sound great, but aren’t quick and you don’t have time to be messing with making dough. Well, I have a treat for you then!

Chicken Enchilada Empanadas @amandaformaro Amanda's Cookin'

To test out just how easy these are to make, I asked my 19 year old daughter, currently a college student living with roommates, to make it with me.

Chicken Enchilada Empanadas @amandaformaro Amanda's Cookin'

The results were positively delicious, and yes, very easy. Ready to try it yourself?

Chicken Enchilada Empanadas @amandaformaro Amanda's Cookin'

You’re going to need one of those rotisserie chickens you can get already cooked at the grocery store. If you prefer, you can cook up a chicken breast. You’ll also need a can of Pillsbury Grands biscuits, a can of enchilada sauce (or if you like, you can make this homemade enchilada sauce and freeze it for nights like this), an additional filling like Mexicorn, roasted red peppers or maybe black beans, and some shredded cheddar cheese. I like to garnish, so I also chopped up some tomatoes and cilantro and served with sour cream.

Chicken Enchilada Empanadas @amandaformaro Amanda's Cookin'

Start off by pulling the breast meat off the rotisserie chicken. If you like you can add in the leg meat too. Put all that meat in a bowl and toss in about 1/4 cup of the enchilada sauce and coat the chicken with it. Turn that coated chicken out onto a cutting board and chop it up.

Chicken Enchilada Empanadas @amandaformaro Amanda's Cookin'

Put the chopped chicken back into the bowl and stir in the filling, in this case half a can of Mexi-corn.

Chicken Enchilada Empanadas @amandaformaro Amanda's Cookin'

Open a can of Grand biscuits, and using the heel of your hand flatten the biscuit to a circle. Place a large spoonful of chicken mixture onto one side of the dough circle.

Chicken Enchilada Empanadas @amandaformaro Amanda's Cookin'

Top with some cheese.

Chicken Enchilada Empanadas @amandaformaro Amanda's Cookin'

Fold the dough over the chicken mixture to create a half-circle pie. Press the ends together and crimp with a fork.

Chicken Enchilada Empanadas @amandaformaro Amanda's Cookin'

My daughter made half of these by herself and had no problems!

Chicken Enchilada Empanadas @amandaformaro Amanda's Cookin'

Line your baking sheet with parchment paper and place the empanadas onto the parchment. Drizzle the remaining enchilada sauce over the pies.

Chicken Enchilada Empanadas @amandaformaro Amanda's Cookin'

Top generously with shredded cheese.

Chicken Enchilada Empanadas @amandaformaro Amanda's Cookin'

Bake for 20 minutes at 375 F.

Chicken Enchilada Empanadas @amandaformaro Amanda's Cookin'

Remove the from the oven and move to a serving dish.

Chicken Enchilada Empanadas @amandaformaro Amanda's Cookin'

Delicious!

Chicken Enchilada Empanadas @amandaformaro Amanda's Cookin'

You might be wondering where this recipe came from… This is Cariann of Oh Sweet Basil and I during our trip to General Mills and the Pillsbury Test Kitchens. You can read all about it and see LOTS of pictures on AmandaFormaro.com.

Chicken Enchilada Empanadas @amandaformaro Amanda's Cookin'

We were offered a challenge. Use one of the Pillsbury dough products and 4 other ingredients to create a tasty dinner dish. There was a table full of ingredients for us to choose from, but picking only four was really hard. Garnishes were considered optional thank goodness. ;-) Cariann and I brainstormed the idea and grabbed some rotisserie chicken, a can of enchilada sauce, a package of shredded cheese and a big red bell pepper. While I was busy roasting the red bell pepper in a skillet, Cariann got busy flattening the biscuits and shredding the chicken.

Chicken Enchilada Empanadas @amandaformaro Amanda's Cookin'

I chopped some fresh tomato and cilantro for garnish…

Chicken Enchilada Empanadas @amandaformaro Amanda's Cookin'

Meanwhile, Cariann added the final topping of cheese before the empanadas went into the oven.

Chicken Enchilada Empanadas @amandaformaro Amanda's Cookin'

Ready for the oven!

Chicken Enchilada Empanadas @amandaformaro Amanda's Cookin'

We had no idea what the results would be, but when they came out of the oven they were puffed and golden. Totally beautiful! Cariann drizzled a little enchilada sauce on for garnish.

Chicken Enchilada Empanadas @amandaformaro Amanda's Cookin'

And there it is! All done and ready for eating.

We had a lot of fun at the test kitchen. Be sure to stop by and read about it here!

Chicken Enchilada Empanadas

Rating: 51

Prep Time: 15 minutes

Cook Time: 23 minutes

Total Time: 38 minutes

Yield: 8 empanadas

Serving Size: 2 empanadas

Chicken Enchilada Empanadas

Ingredients

  • 1 chicken breast, cooked and shredded
  • 1 can enchilada sauce
  • 1/2 can Mexi-corn (or black beans or roasted bell peppers)
  • Shredded cheddar cheese
  • Optional garnish:
  • chopped fresh cilantro
  • chopped fresh tomatoes
  • sour cream

Instructions

  1. Preheat oven to 375 F. Line a baking sheet with parchment paper.
  2. Shred chicken and mix with 1/4 cup enchilada sauce. Toss in corn and stir well.
  3. Separate biscuits and flatten with heel of your hand.
  4. Place 1 large spoonful of chicken mixture onto dough and top with a sprinkling of cheese.
  5. Fold dough over to enclose, pressing edges to seal. Crimp with the tines of a fork.
  6. Place pies onto parchment lined baking sheet and drizzle with remaining enchilada sauce. Top generously with shredded cheese.
  7. Bake 20-23 minutes. Remove from oven and immediately transfer to serving dish.
http://amandascookin.com/2013/10/chicken-enchilada-empanadas.html

Me

17 Responses to Chicken Enchilada Empanadas

  1. 1

    […] If you would like to see what Carrian and I made, head over to get the recipe for Chicken Enchilada Empanadas on Amanda’s Cookin’! […]

  2. 2

    Wow! That looks DELICIOUS!!!

  3. 3

    I’ve never made these before but would love to try them! looks pretty easy too!

  4. 4

    How fun to get to cook with Carrian in the Pillsbury kitchens. A great way to change up empanadas.

  5. 5

    This looks like another great recipe to try. How exciting & fun to visit & participate in the Pillsbury test kitchen.

  6. 6
    Sumee says:

    Uhhh.. Loved these empanadas.. What a great easy recipe for the weeknights.. Loved those clicks btw!

  7. 7

    These look delicious! No biscuits here, but I’m sure I could find a substitute!

  8. 8

    These empanadas are glorious! Definitely need to make these soon!

  9. 9

    Wow, Amanda, these are really quite beautiful for such a simple recipe! I can’t wait to try this on an upcoming weeknight. Which reminds me, I should really make some enchilada sauce now to freeze for later! :)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>