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This Chicken Empanadas recipe is perfect for game day, holiday parties and any get together!
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5 from 1 vote

Chicken Empanadas with Chipotle Cream Sauce

Chicken Empanadas in a chipotle cream sauce for an appetizer or game day snack.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Mexcian
Servings: 12
Calories: 84kcal

Ingredients

  • 1 tablespoon oil
  • 2 tablespoons onion chopped
  • 2 tablespoons bell pepper chopped
  • 1 pound ground chicken
  • 2 tablespoons Green Pepper Tabasco Sauce
  • 1 package ready to bake pie crust
  • ½ cup sour cream
  • 1 teaspoon garlic salt I use the one with parsley added
  • 1 teaspoon Tabasco Sauce original or Chipotle

Instructions

  • Heat oil over medium heat.
  • Add onions, and ground chicken and cook until checken is no longer pink
  • Drain oil and add bell pepper and Tabasco sauce. Set aside.
  • Thaw prepared pie crust as directed.
  • Unroll crust and use a round cookie cutter or glass to cut out circles
  • Place crust circles on cookie sheet.
  • Beat one egg in a separate bowl to be used for coating
  • Spoon about 2 teaspoons of chicken mixture onto each circle
  • Sprinkle each empanada with a little pepper jack cheese
  • Fold each empanada in half and add a little egg mixture to the edges.
  • Seal each by pressing a fork along the circle edges. Do this for each empanada.
  • Brush each with egg mixture.
  • Bake in 400 degree oven for 11-13 minutes, or until crust is golden brown.
  • In a separate bowl, combine sour cream, garlic salt and Tabasco sauce. Serve with baked empanadas.

Nutrition

Calories: 84kcal | Carbohydrates: 1g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 230mg | Potassium: 216mg | Fiber: 1g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg