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Baked Chicken Empanadas with Hatch Chile

Baked Chicken Empanadas with Hatch Chile

Cost $15, save $10

Source: Recommended by CookPal

  • 35 Min
  • 10 Servings
  • $15

INGREDIENTS

  • Main Ingredients

    • 🧈 1 tablespoon salted butter
    • 🧅 ½ cup diced onion
    • 🍗 1 cup diced cooked chicken
    • 🌽 ½ cup Mexican-style corn
    • 1 fire-roasted Hatch green chile, chopped
    • 🧂 1 teaspoon adobo seasoning (such as Goya®)
    • 1 (14 ounce) package frozen empanada shells (such as Goya® discos)
    • 🧀 ½ cup shredded Oaxaca cheese
    • 🧀 ¼ cup shredded Cheddar cheese

STEPS

1

Preheat the oven to 350 degrees F (175 degrees C).

2

Melt butter in a skillet over medium-high heat. Add onion and saute until softened, about 5 minutes. Add chicken, corn, Hatch chile, and adobo seasoning. Cook until mixture is warmed through, about 5 minutes. Remove filling from heat.

3

Set out empanada discs and place 2 tablespoons filling onto each disc. Sprinkle with 1 1/2 tablespoons Oaxaca cheese. Brush edge of discs with water and fold over to create half circles. Crimp to seal. Arrange on a baking sheet.

4

Bake in the preheated oven for 20 minutes. Remove empanadas and sprinkle Cheddar cheese on top. Continue baking until cheese is melted and golden brown, about 5 more minutes.

NUTRIENTS

Per 1 serving

🔥

192

Calories

  • 9
    Protein
  • 24
    Carbs
  • 7
    Fats

💡 Serve with avocado, salsa, and sour cream for extra flavor.You can substitute Oaxaca cheese with mozzarella if unavailable.For spicier empanadas, add a pinch of chili powder to the chicken mixture.