This shop has been compensated by Collective Bias, Inc. and Conagra Brands. All opinions are mine alone. #31DaysWithRotel #CollectiveBias
RO*TEL Chicken Empanadas: A delicious blend of chicken, RO*TEL, sour cream, cheese and spices inside of small pastries, that will make your taste buds jump for joy!
RO*TEL Chicken Empanadas
It’s the month of May and you know what THAT means! It’s fiesta TIME around here. When I shared the Sweet Confetti Fiesta party with you a couple of weeks ago, I mentioned that I’d share ALL of the recipes that we filled the table with.
So today, I’m sharing the RO*TEL Chicken Empanadas recipe with you, and you’re going to love the ease behind these little tasty morsels. Mmmm, the combination of cheese, chicken, sour cream and spices combined with RO*TEL (to banish the bland and bring on the bold) was incredible!
We use RO*TEL in so many recipes, whether it’s for breakfast, lunch, dinner, or even snacks, because it’s add a spicy spin that we love, and it’s so easy to add a can to whatever we are making. Plus, it can be used in so many ways; toppings, dips, marinades, and so much more!
Let’s get started with the filling of these babies. Seriously, I could have eaten this like a salad right out of the bowl. (But I didn’t, because it was about to get even better.)
• First, you’ll mix the filling ingredients together in a bowl. Then, using a 2 or 3 in. circle cutter, (or a wide-mouth drinking glass) cut out circles of the pastry sheet.
• Place a dollop of filling in the center, and brush an egg wash around the edges to help it “stick,” when you fold it over.
• Use a fork to seal the edges together so it will lock in that yummy filling.
Pop ’em in the oven, and bake at 425 for approximately 10 minutes, or until they reach a golden brown.
I so hope you enjoy this easy recipe. They’re great for a weeknight meal, OR to serve as an appetizer for any part that you host.
Have an air fryer? Then try these air fryer empanadas too!
You’ll also love the Taco pinwheels recipe where we used Rotel too!
RO*TEL Chicken Empanadas
- 2 cups cooked shredded chicken I used a rotisserie Chicken
- 1 cup shredded cheese
- 1 Tablespoon fresh cilantro
- 1 can RO*TEL diced tomatoes with green chilis drained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/4 cup sour cream
- 2 puff pastry sheets 2 usually come in a pack
- 1 egg
- 1 Tablespoon Water
- sour cream for dipping (optional)
- Preheat oven to 425 degrees Fahrenheit.
- Mix together the first 7 ingredients.
- Unfold puff pastry, and cut 2-inch circles with a cookie cutter.
- Put 1 Tablespoon of the chicken mixture in the center of each circle
- Mix egg and water together to make the egg wash.
- Brush the egg wash around the edges of the circle and fold to make a half circle. Use a fork to seal.
- Poke a couple of holes on top with a toothpick to let steam.
- Place on a baking sheet or cake pan, and bake for 10 minutes or until golden brown.
- Dip with sour cream if desired.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.