Shredded Chicken Empanadas

• servings: 12 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

2 Tablespoons oil

1/2 medium white or yellow onion (diced)

1 medium orange pepper (diced)

1 medium red pepper (diced)

2 Tablespoons minced garlic

1/4 cup plain Greek yogurt

2 cups shredded cooked chicken

2 teaspoons smoked paprika

1 1/4 teaspoons cumin

1/2 teaspoon salt

1/2 cup finely chopped spinach

1/4 cup fresh cilantro

12 empanada dough shells (or 5” circles cut from store-bought puff pastry)

1 large egg

Directions

Preheat Oven

Preheat the oven to 350 degrees F.

Sauté Veggies

Heat the oil in a skillet and sauté the diced onions and peppers. Sauté for about 5 minutes.

Add Garlic

Add in the minced garlic and sauté for an additional 1-2 minutes.

Add to Bowl

Transfer the sautéed veggies to a bowl and combine with all remaining ingredients. Mix well.

Fill Empanadas

Add about 2-3 Tablespoons of the mixture to each empanada dough circle.

Seal Empanadas

Fold over the top and use a fork to seal the edges. It helps to lightly grease and flour your fork to prevent sticking.

Brush Egg On

Whisk up the egg and brush on top of each empanada.

Bake for 30 minutes or until golden brown.

Let Cool

Let the empanadas cool for a few minutes, then serve with your favorite dipping sauce!

Nutrition

• Serving Size: 1 Empanada
• Calories: 171 kcal
• Total Fat: 7 g
• Saturated Fat: 2 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.01 g
• Cholesterol: 33 mg
• Sodium: 345 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 2 g
• Total Sugars: 1 g
• Protein: 9 g