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Chicken Empanadas

Chicken Empanadas

Nutrition Facts
  • cal. (kcal) 207
Chicken Empanadas
  • Yield: 20 empanadas
  • Prep: 10 mins
  • Cook: 13 mins
  • Bake: 20 mins at 400°F
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Ingredients

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  • 2 tablespoons canola oil
  • 1 small onion, diced
  • 1 pound ground chicken
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon each salt and black pepper
  • 2 cups baby spinach, coarsely chopped
  • 3/4 cup frozen corn, thawed
  • 1/4 cup tomatillo salsa, plus more for dipping
  • 1 cup crumbled Cotija cheese or grated Parmesan
  • 2 pkg (14 oz each) frozen Goya discos dough for turnover pastries, thawed

Directions

  1. Heat oven to 400 degrees . In a large nonstick skillet, heat oil over medium. Add onion and saute 4 minutes. Crumble in chicken and season with cumin, salt and pepper. Cook, breaking apart with a spoon, 5 minutes.
  2. Stir in spinach, corn and 1/4 cup salsa; cook 4 minutes, until spinach is wilted. Remove from heat and stir in cheese.
  3. Place 1 disco on a cutting board and roll out slightly. Place 2 tbsp filling in center of disco and fold in half to enclose filing. Pinch edge to seal and place on a large nonstick baking sheet. Repeat with remaining discos and filling.
  4. Bake 18 to 20 minutes, until golden. Serve with tomatillo salsa on the side for dipping.

Nutrition Information for Chicken Empanadas

PER SERVING: 207 cal., 9 g total fat (3 g sat. fat), 259 mg sodium, 25 g carb. (1 g fiber, 2 g sugars), 9 g pro.