Mexican

Chicken Empanadas is for Dinner.

Chicken Empanadas takes 45 minutes to prepare.

Chicken Empanadas takes 10 minutes to cook.

Chicken Empanadas makes 4 servings.

The ingredients for Chicken Empanadas are:

1 Package Goya empanada discs (I prefer the colored/orange ones, but either works-natural or orange)
2 chicken breasts-skinless/boneless
1 med bell pepper chopped
1 onion chopped
4 tsp (or more) garlic
0.25-0.5 can of enchilada sauce (medium or mild)
Queso Fresco 0.5-1 cup. (can use queso blanco or feta cheese)
Cumin powder
Chili Powder
hot sauce (i prefer non tabasco styles)

Here is how you make Chicken Empanadas:

Defrost the discs-leave in the package.In large pan, cook chicken (chopped), with onion, green peppers, and garlic and small amount non stick spray.Cook until chicken is done and onion is translucent.Add enchilada sauce-mix and simmer over medium heat.In separate pan, heat the spices until fragrant. Add to your meat/veggies mixture. Continue cooking over medium heat.Once it melds (approximately 5-10 minutes after spices added), remove from heat and add hot sauce to taste.Crumble the queso fresco and mix.Removing one disc and one paper liner from the package, place on a cutting board/flat surface and (covering the top of the disc with the liner), roll it out slightly.Fill the center with 2-3 tbsp of the chicken mixture and fold disc in half. Crimp the edges (both sides) together with a fork.Cooking: Either bake @400 degrees for 10 min, or (if frozen/want more crispy), bake for 3-4 min, then fry quickly in heated oil.Serving Size: makes 4 single serve empanadasNumber of Servings: 4Recipe submitted by SparkPeople user SEMUNKY.

The nutritional information for Chicken Empanadas is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 361.1

• Total Fat: 18.0 g
• Cholesterol: 83.1 mg
• Sodium: 522.1 mg
• Total Carbs: 33.5 g
• Dietary Fiber: 3.3 g
• Protein: 34.2 g

Chicken Empanadas is Mexican cuisine.