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Chicken mini empanadas
Chicken mini empanadas

Before you jump to Chicken mini empanadas recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Snacks.

Ingesting healthy foods tends to make all the difference in the way you feel. Increasing our consumption of sensible foods while lowering the intake of unhealthy kinds plays a role in a more healthy feeling. A salad allows us to feel much better than a piece of pizza (physically anyway). Selecting healthier food choices can be tough when it’s snack time. You can spend several hours at the food market searching for the right snack foods to make you feel healthy. Why not try one of many following wholesome snacks the next time you need some extra energy?

Certain foods made from whole grains are excellent for a quick snack. A bit of whole wheat toast, for example is a great snack in the early morning. When you require a fast snack on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Selecting whole grain foods is always better than eating the refined grains we commonly find in our grocery stores.

You can find lots of healthy treats you can choose that never involve a lot of preparation or searching. Being healthy and balanced doesnt need to be a battle-if you let it, it can be quite easy.

We hope you got benefit from reading it, now let’s go back to chicken mini empanadas recipe. You can cook chicken mini empanadas using 6 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to make Chicken mini empanadas:
  1. Provide ready to bake pie crusts (4 9" rounds)
  2. Take package short cuts chicken breast, chopped
  3. Get chunky salsa
  4. Use can sliced ripe olives
  5. Prepare shredded Mexican cheese blend
  6. Take Extra salsa, sour cream, and guacamole for serving (optional)
Steps to make Chicken mini empanadas:
  1. Remove pie crusts from packaging and let warm at room temperature for 15 mins
  2. Preheat oven to 400.
  3. In medium saucepan, combine chicken, salsa, and olives. Bring to boil, then simmer over medium heat for 5 mins. Remove from heat.
  4. Lay pie crusts on flat surface, and cut into 3-3 1/2 inch rounds. Each crust will yield 8 - you will need to roll the scraps for the last one.
  5. Place a teaspoon of chicken mixture on each of the 36 rounds. Top each one with cheese, evenly distributed. Fold the circles in half, and press edges together with fork to seal.
  6. Place empanadas on parchment lined baking sheets and bake for 15 mins or until golden. Serve hot with salsa, sour cream, or guacamole, if desired.

Mini Chicken Empanadas with ingredients by Ortega and recipe by Sandra Lee. Mini empanadas stuffed with chicken and other traditional Mexican favorite ingredients! It was really difficult not to devour more than my share of these Mini Chicken Empanadas when I pulled them out of the oven. They are ridiculously tasty. and so easy peasy to make! Recipe: Smoked Mini Chicken Empanadas NEXT READ.

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