Green Chile Chicken Empanadas

Green Chile Chicken Empanadas

Categories:   Uncategorized


  • Posted: March 14, 2018 18:26


    For a printable version of this recipe or to pin it and save it for later, go here: [Chile Verde Chicken Empanadas](   INGREDIENTS * 1Β½ cups mozzarella * 3 oz cream cheese * 1ΒΌ cup almond flour * 1 egg, whisked   Filling: * 2 cups shredded chicken * 1/4-1/2 cup chile verde salsa * 1/2 cup monterey jack cheese (optional) * 2 tbsp chopped green onions (optional)   Toppings: * [Pickled Red Onions](, green onions, pico de gallo, extra hot sauce, ranch, blue cheese or sour cream for dipping   INSTRUCTIONS * Preheat oven to 425 degrees. * Add mozzarella and cream cheese to a bowl. Put in the microwave for one minute, take out and stir. Put in the microwave for another minute, stir well. Add in almond flour and egg. Mix to combine well. * The dough will be a little wet but if it is too wet that you can't get it to stop sticking to your fingers, then add a little more almond flour. * Roll the dough flat with a rolling pin or with a piece of plastic wrap on top and use a wine bottle. * Once you've rolled it flat, about ΒΌ" thick, use a bowl to cut circle shapes. * For excess dough, form into a ball then roll out again and repeat the process until all the dough has been used. * Lay on a lightly greased cooking sheet or use a silicone baking mat. For chicken, mix shredded chicken with Chile verde salsa, cheese and green onion. Place a spoonful into each circle on one half and then fold the other half over. Make sure to press down firmly on the edges. You can also slightly roll the edges to make sure they're combined well. * Once you've made all the empanadas, cook at 425 degrees for 12 minutes until starting to turn golden brown. Also try: [Ground Beef Empanadas]( and [Buffalo Chicken Empanadas](