Creamy Chicken Empanadas

Ingredients

• 2 chicken breast (cooked and shredded)
• 8 oz cream cheese (softened)
• 1 cup frozen peas and carrots
• 0.5 cup corn kernels (canned or frozen)
• 1 tsp onion powder
• 1 tsp garlic powder
• salt (to taste)
• black pepper (to taste)
• 10 empanada discs (store-bought, thawed)
• vegetable oil (for frying)

Steps

1. 1

   In a large mixing bowl, combine the shredded cooked chicken and the softened cream cheese. Mix thoroughly until the chicken is well coated.

2. 2

   Add the peas, carrots, and corn to the chicken mixture. Season with onion powder, garlic powder, salt, and pepper. Stir until all ingredients are evenly distributed.

3. 3

   Lay out the empanada discs on a clean surface. Place a generous spoonful of the chicken filling in the center of each disc.

4. 4

   Fold the disc in half to create a semi-circle. Use a fork to press down and crimp the edges firmly to seal the empanada.

5. 5

   Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.

6. 6

   Carefully place the empanadas in the hot oil, working in batches to avoid overcrowding the pan.

7. 7

   Fry for 2-3 minutes per side, or until the empanadas are deep golden brown and crispy.

8. 8

   Remove the empanadas from the oil and drain on a plate lined with paper towels before serving.

Notes

You can use a rotisserie chicken to save time on the shredded chicken prep. Ensure the cream cheese is at room temperature for easier mixing.

Nutrition per serving

• appetizer
• snack
• chicken
• fried
• tex-mex
• comfort food