I love me some chicken but even I get sick of eating the same chicken dish two days in a row, I always want to jazz up leftover chicken. So that is what I did with this *simple* chicken enchilada empanadas!
I had half a chicken leftover from my rotisserie chicken (you can also use the grilled chicken recipe) and shredded it up which was 1.5 cups of shredded chicken. I then made a half batch of my enchilada sauce. Next it was a matter of mixing the two and adding in 1/4 cup of shredded mozzarella or monterey jack cheese.
For the pastry, I used the always handy, frozen Goya discos.
You take an individual discos, roll it out a little bit larger than it’s original size and put 2 tbsp of your chicken enchilada stuffing inside.
Place on a baking sheet with parchment paper or my forever trusty Artisan Non-Stick Silicone Baking Mat Set. I seriously love my silpats and couldn’t imagine baking without one now – get one if you haven’t yet! Please. 🙂
Crimp the edges with a fork and brush the top with a beaten egg.
Pop into a preheated 425 degree Fahrenheit oven for 20-25 minutes, or until golden brown.
And that’s as difficult as it gets.
The great thing about discos are that you can put in whatever filling you want – so get creative!
Let me know if you guys try this recipe out! Also, if you want to follow me on snapchat my user name is: rghakeem