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Baked Chicken Empanadas with Hatch Chile

Rated as 5 out of 5 Stars
9k

"Empanadas get elevated with the addition of Hatch chile. Serve with avocado, salsa, and sour cream if desired."
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Ingredients

1 h servings 192
Original recipe yields 10 servings (10 empanadas)

Directions

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  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 Oaxacan 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.

Nutrition Facts


Per Serving: 192 calories; 7.3 23.6 9.4 22 318 Full nutrition

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Reviews

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Delicious, even though I botched the recipe! Could not find the Discos so I meant to use puff pastry instead but accidentally bought phyllo dough. So I made bundles that looked very pretty and t...