There are some nights when the last thing I want to do is cook dinner. Fortunately, these Chicken Enchilada Empanadas are pretty quick and easy to prepare. They are warm and hearty and most importantly, they are delicious.
We typically like to cook a big meal on Sundays. There are often leftovers, which I take for lunch or incorporate into dinner the rest of the week.
These empanadas only need about 8-10 ounces of chicken meat so they are perfect for using up any leftover roasted chicken. You can also pick up a rotisserie chicken from the deli at the grocery store or cook up a large chicken breast.
Add in some enchilada sauce, Mexican cheese and green onions and you’ve got a delicious weeknight meal. If you like it spicy, add some diced jalapeno or serve with some spicy salsa!
To make this meal even easier, we like to pick up a to-go order of chips and salsa from our local Mexican restaurant.
Chicken Enchilada Empanadas
1 Package (2 Sheets) of Puff Pastry – Thawed
8-10 ounces leftover chicken, shredded
1/2 Cup Enchilada Sauce (We used green enchilada sauce.)
1 Cup shredded Mexican Cheese
1 Egg and 1 Tbs water, mixed in a small dish
Sour Cream, Green onions, extra enchilada sauce for serving
Thaw your puff pastry at room temperature for about 45 minutes before beginning recipe preparation.
Preheat your oven to 375 degrees.
Cut each sheet of puff pastry into 6 equal pieces. You will have 12 pieces total.
Combine the chicken, enchilada sauce and cheese in a bowl. Divide the mixture equally into the center of each of the 12 pieces of puff pastry.
Brush the edges of the puff pastry with the egg wash and fold and seal by crimping with a fork. Place onto a baking sheet lines with parchment paper. Poke a hole into the top of each empanada to allow steam to escape.
Brush each empanada with egg wash and sprinkle with a little extra cheese. Bake 20-25 minutes until golden brown. Serve with chips and salsa.
Chicken Enchilada Empanadas
Ingredients
- 1 Package 2 Sheets of Puff Pastry - Thawed
- 8-10 ounces leftover chicken shredded
- 1/2 Cup Enchilada Sauce We used green enchilada sauce.
- 1 Cup shredded Mexican Cheese
- 1 Egg and 1 Tbs water mixed in a small dish
- Sour Cream Green onions, extra enchilada sauce for serving
Instructions
- Thaw your puff pastry at room temperature for about 45 minutes before beginning recipe preparation.
- Preheat your oven to 375 degrees.
- Cut each sheet of puff pastry into 6 equal pieces. You will have 12 pieces total.
- Combine the chicken, enchilada sauce and cheese in a bowl. Divide the mixture equally into the center of each of the 12 pieces of puff pastry.
- Brush the edges of the puff pastry with the egg wash and fold and seal by crimping with a fork. Place onto a baking sheet lines with parchment paper. Poke a hole into the top of each empanada to allow steam to escape.
- Brush each empanada with egg wash and sprinkle with a little extra cheese. Bake 20-25 minutes until golden brown. Serve with chips and salsa.
Notes
If you liked this recipe, you may also enjoy some of these other easy weeknight meals:
Pinto Beans and Rice with Fried Eggs
