BAKED GREEN CHILE CHICKEN EMPANADAS - FLAVOR MOSAIC
These Baked Green Chile Chicken Empanadas are stuffed with spicy chicken, cheese, sour cream, and green chiles, & are perfect for a low carb Mexican dinner.
Provided by @MakeItYours
Number Of Ingredients 8
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.
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