Spicy Chicken Empanadas With Orange Salsa Verde Food

SPICY CHICKEN ENCHILADAS VERDE

Spicy Chicken Enchiladas Verde image

This is a recipe that was in USA weekend, Jan26-28th. That's the magazine that comes in the Sunday paper. I tried this, and we loved it. I cut the recipe in half, and it still made 8 enchiladas. And also, I used just simple salsa in place of the salsa verde that was called for.I had made a rotisserie chicken on Saturday, and had the two thighs leftover. It made plenty of chicken for the following recipe.I also used dried cilantro and guessed at the amount.I used low carb tortillas also.I chopped the onion fine and added it with the chicken.Serves 4, with two enchiladas each.

Provided by Lou6566

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 cups rotisserie-cooked chicken, shredded
2 cups salsa verde, divided
1 1/2 cups monterey jack cheese, shredded, divided
1/4 cup fresh cilantro, chopped, and divided
1/2 teaspoon salt
1/2 teaspoon black pepper
8 corn tortillas
1/4 medium white onion, sliced thin
sour cream, to serve (optional)
guacamole, to serve (optional)

Steps:

heat oven to 400°F.
Mix chicken with 1/4 cup of the salsa, 3/4 cup of the cheese. Add the cilantro salt, and pepper, and the onion. Spread half of remaining salsa in bottom of a baking dish.
Microwave tortillas on high power in a microwave safe plastic bag until warm, about 45 seconds.
Working with one at a time, spoon about 1/4 cup of chicken filling into tortilla and roll into a cylinder and place seam side down in baking dish. Drizzle enchiladas evenly with remaining salsa, and top with the rest of the cheese.
Lighly spray a sheet of foil with cooking spray, cover dish and bake til heated through, about 30 minutes.
Remove foil and serve with sour cream and guacamole if desired.

Nutrition Facts : Calories 493.9, Fat 25.7, SaturatedFat 11, Cholesterol 99.3, Sodium 1517.9, Carbohydrate 30.6, Fiber 3.2, Sugar 8.9, Protein 32.4

PAULA DEEN'S SPICY CHICKEN EMPANADAS

Paula Deen's Spicy Chicken Empanadas image

These are so easy and delicious! I thought Food Network was only for entertainment, but after watching (DVR'd) the episode of PD cooking these empanadas, I had to rewind and take notes! She called them spicy but they weren't (add more red pepper to kick it up a notch)!

Provided by erin.essary

Categories Chicken Breast

Time 35m

Yield 8 empanadas, 4 serving(s)

Number Of Ingredients 10

Ingredients

3 cups cooked chicken (finely chopped)
4 ounces cream cheese
1 cup monterey jack and cheddar cheese blend
1/4 cup diced red bell pepper
1 jalapeno, diced & seeded
1 tablespoon cumin
salt
fresh ground pepper
1 rolled refrigerated pie crust (boxed dough)
1 egg

Steps:

Preheat oven to 400°F.
Mix all ingredients (except the dough and egg) in a large bowl using rubber spatula.
Roll out the pie crust dough and cut circles, about 5 inches in diameter.
Spoon filling into the middle of the dough circles.
Wet your finger and run it along the edge of the circle(this helps it stick shut) - fold circle in half and pierce the edges with a fork that has been dipped in flour (to prevent sticking to the dough).
Beat the egg and brush over the empanadas.
Bake at 400°F for 15 minutes.

Nutrition Facts : Calories 600.8, Fat 37.8, SaturatedFat 16.8, Cholesterol 181.6, Sodium 521.9, Carbohydrate 24.5, Fiber 1.7, Sugar 3.3, Protein 39.3

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