Chicken & Green Chile Empanadas

Chicken & Green Chile Empanadas

Serves 3-4

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Mexican Seasoning Mix:

• 1 tsp cayenne pepper
• 1/4 tsp onion powder
• 1 tsp ground cumin
• 1/4 tsp garlic powder
• 1/4 tsp thyme
• 1/4 tsp basil
• 1/4 tsp oregano
• 1/4 tsp ground black pepper

Seasoned Shredded Chicken:

• 2 large chicken breasts
• 1 cup diced yellow/white onion
• 2 oz canned diced green chiles
• Mexican Seasoning Mix
• 2 cloves garlic (minced)
• 2 bay leaves
• 1 (14.5 oz) can chicken broth

Empanada Dough:

• 2 cups all-pirpose flour
• 1/2 tsp salt
• 1/3 cup white sugar
• 1 egg yolk
• 1/2 cup water
• 2 tbsp flour for dusting
• 2 tbsp melted butter
• 1 egg white

Directions:

1. Mix together all ingredients for the Mexican Seasoning.
2. Combine all ingredients for the seasoned shredded chicken in a crock pot or in a large pot on the stove.
3. Cook on low for 4 hours. (Begin to pull apart chicken with forks after about 2 hours)
4. Shred chicken entirely with forks and let simmer for 30 minutes more.
5. Drain excess liquid and set chicken aside for filling. Whisk together flour, salt, and sugar until evenly blended and Make a well in the center of the mixture
6. Whisk the egg yolk and and water in a small bowl, then pour into the well and mix to form a stiff dough.
7. Transfer dough to a floured surface and knead until smooth and elastic (about 6 minutes)
8. Roll the dough with a rolling pin until thin (sprinkle with flour to prevent sticking), brush with melted butter and roll up the dough (like a jelly roll).
9. Cut the dough into 1.5 inch slices and roll each piece into a circle.
10. Fill each piece with about 1 tbsp of chicken mixture and fold over into half moons to seal.
11. Brush top of each empanada with egg white and bake at 350F until golden brown (about 30 minutes)
12. Serve with Salsa, Guacamole and Sour Cream!

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