Best Green Chile Chicken Empanadas Recipes

GREEN CHILE CHICKEN AND QUESO EMPANADAS

Steps:

• Bring a pot of water to a boil; add the tomatillos, jalapeno, onion, and garlic. Simmer for 10 to 15 minutes until the tomatillos are soft. Drain and cool slightly. Combine the tomatillos, jalapeno, onion, garlic, cilantro, and lime juice in a blender. Add 1/4 cup of water and process to a coarse puree; season with a generous pinch of salt. You should have about 3 cups of this salsa verde.
• Combine the shredded chicken and queso fresco in a large mixing bowl. Pour in 1 1/2cups of the salsa verde and fold the ingredients together to moisten. Use as a filling for empanadas. Serve the remaining salsa verde on the side.
• In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.
• Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.
• Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.
• Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.

BAKED GREEN CHILE CHICKEN EMPANADAS - FLAVOR MOSAIC

Steps:

• Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
• In a medium bowl, add two cups of shredded chicken. Sprinkle with taco seasoning and stir so chicken is evenly covered with taco seasoning.
• In the bowl with the chicken, add the green chiles, sour cream, and ½ cup of shredded cheese.
• Stir all ingredients together until all are evenly distributed.
• In a small bowl, add one egg and a tablespoon water and stir.
• Lay the flour tortillas out flat on the parchment paper on the sheet pan. (You may have to do this in 2 batches.)
• Brush the edges of each tortilla with the egg wash.
• Using an ice cream scooper or large spoon, spoon ¼ cup of the chicken mixture onto each tortilla.
• Sprinkle 1 tablespoon shredded cheese over the top of the chicken on each tortilla. Repeat for each tortilla.
• Fold the other half of the tortilla over the top of the chicken and cheese. Repeat for each empanada.
• Brush each empanada with the egg wash.
• Make 3 slits in the top of each empanada.
• Bake in a preheated oven for 15 minutes. Remove from oven and serve hot.

GREEN CHILE CHICKEN EMPANADAS

Steps:

• Make the empanada dough: In a large bowl, sift together the flour, masa harina, baking powder and salt. Stir in the melted butter then gradually add the water, working it in with your hands to incorporate. Form the dough into a ball, wrap it in plastic and chill for 30 minutes. 2. Make the filling: In a medium-size saucepan, add 2 quarts of water and bring to a boil. Add the tomatillos, jalapeños, onion and garlic. Simmer for 15 minutes until the tomatillos are soft. Drain and cool slightly. Combine the tomatillos, jalapeño, onion, garlic, cilantro and lime juice in a blender. Blend on medium speed for about 15 to 30 seconds or until it has a thin salsa consistency. Season to taste with salt and set aside. 3. Preheat the oven to 400°. On a sheet pan, season the chicken with olive oil and salt. Roast the thighs for about 45 minutes or until they are thoroughly cooked. Remove the chicken from the oven and let cool. Once cool, finely shred the chicken. In a large mixing bowl, combine the chicken, queso fresco and Monterey Jack cheese. Pour in 1½ cups of the green chile purée and fold the ingredients together. Reserve the extra green chile sauce and save for another day. 4. Make the corn relish: Place the corn in a large pot with enough water to cover and bring to a boil. Cook until the kernels are tender but crisp, about 5 to 7 minutes. Drain and cool in cold water. Use a knife to scrape the kernels from the cobs. Place the kernels in a medium bowl. Stir in the avocados, red onions, bell peppers and garlic. Add the cumin, red pepper flakes and cilantro. Mix in the vinegar, olive oil and lime juice. Season with salt and pepper. 5. Make the pickled onions: Bring all the pickled onion ingredients to a quick boil, and then turn off the heat. 6. Remove the dough from the refrigerator. Lightly flour your rolling pin and counter. Divide the dough in half so it will be easier to work with and roll it out to a ⅛-inch thickness. Using a 4-i