Description
A quick 30-minute weeknight dinner featuring crispy baked chicken empanadas filled with seasoned chicken and cheese, served with a fresh, tangy homemade salsa verde.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1.5 lbs / 700g)
- 1 cup shredded Monterey Jack cheese (100g)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 3 cloves garlic, minced
- 1 medium yellow onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 1 lb tomatillos (husks removed and rinsed)
- 1 medium jalapeño
- 1/4 medium white onion
- 2 tablespoons fresh lime juice
- 1/4 cup packed fresh cilantro
- 2 sheets refrigerated pie crusts
- 2 tablespoons butter, melted
- 1 egg, beaten with 1 tablespoon water
- Sesame seeds (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Make the salsa verde: Pulse tomatillos, jalapeño, white onion, cilantro, lime juice, and a pinch of salt in a food processor until desired consistency is reached. Set aside.
- Cook the chicken filling: Heat oil in a skillet over medium heat. Sauté diced onion for 3 minutes until soft. Add garlic and cook for 30 seconds. Add diced chicken and cook for 5-6 minutes until done. Drain excess liquid.
- Stir cumin, chili powder, cheese, and cilantro into the chicken mixture. Let cool slightly.
- Prep the dough: Roll out pie crusts and cut into 4-5 inch circles.
- Assemble: Place filling in center of dough circles. Fold over to create half-moons. Press edges firmly and crimp with a fork.
- Bake: Place on a parchment-lined baking sheet. Brush with egg wash and sprinkle with sesame seeds. Bake for 12-15 minutes until golden brown.
- Cool for 5 minutes before serving with salsa verde.
Notes
Ensure the chicken filling is cool before assembling to prevent soggy crusts. For meal prep, freeze raw empanadas on a baking sheet before bagging. Reheat in a toaster oven or regular oven to maintain crispiness; avoid microwaving.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 4 empanadas with 1/4
- Calories: 450
- Sugar: 2
- Sodium: 380
- Fat: 24
- Carbohydrates: 35
- Fiber: 3
- Protein: 22
Keywords: chicken empanadas, salsa verde, baked empanadas, weeknight dinner, 30 minute meals, mexican food, easy dinner