Green Chile Chicken Cheese Empanadas

Ingredients:

For the dough:

2½ cups all-purpose flour

1 teaspoon salt

1 stick (½ cup) unsalted butter, cubed

1 large egg

⅓ cup ice water

1 tablespoon vinegar

For the filling:

1 tablespoon olive oil

1 small yellow onion, finely diced

1 4-ounce can green chiles

1 lb boneless skinless chicken thighs

¾ cup pepper jack cheese

½ cup enchilada sauce

½ teaspoon ground cumin

¾ teaspoon sea salt

For the egg wash:

1 large egg

For the dipping sauce:

¾ cup sour cream

2 tablespoons enchilada sauce

Instructions:

For the dough:

Place the flour and salt in the bowl of a food processor. Pulse a few times until combined.

Add the cubed butter and pulse 15 times, or until the butter is approximately pea-sized or a little larger.

In a small bowl, mix together the egg, ice water, and vinegar. Add to the flour mixture. Pulse 6–8 times, or until the liquid is incorporated into the dough (it will look sandy and/or shaggy).

Place a 24 inch piece of plastic wrap on a flat surface. Dump the dough onto the plastic wrap. Use the edges of the plastic wrap to form the dough into a rectangle, roughly 1 inch thick.

Wrap the edges of the plastic wrap around the dough and refrigerate for 1 hour.

Divide the dough into 12 equal pieces. Roll each piece into a ball.

Place one of the balls on a lightly floured board. Dust a rolling pin with flour. Use the rolling pin to roll the ball into a circle, approximately ⅛ inch thick and 5 inches in diameter.

Repeat with the remaining pieces of dough. Refrigerate dough circles for 15 minutes.

For the filling:

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and sauté until soft, about 5 minutes.

Place the onion and green chile in a large bowl. Add the chicken thighs to the skillet. Cook for 5–6 minutes per side, or until cooked through.

Remove the chicken from the pan and chop into ¼–½ inch pieces. Place in the bowl with the onion and bell pepper.

Add the enchilada sauce, cheese, cumin, and sea salt to the bowl. Stir gently to combine.

Place one dough circle on a flat surface. Place a scant two tablespoons of the chicken mixture in the center. Fold the dough over and press gently to seal.

Crimp the edges using this technique or the tines of a fork. Repeat with the remaining dough and chicken mixture.

Place the empanadas on a baking sheet and refrigerate for 30 minutes.

Preheat oven to 400°F. Brush empanadas with the beaten egg. Bake for 25–28 minutes, or until golden brown.

For the dipping sauce:

For the dipping sauce, combine the sour cream and 2 tablespoons enchilada sauce in a small bowl. Stir to combine. Serve with the enchiladas.

Nutrition Information:

Frequently Asked Questions:

Can I use store-bought empanada dough instead of making the dough from scratch?

Yes, you can use store-bought empanada dough to save time.

Just make sure to follow the package instructions for baking.

However, making the dough from scratch allows you to customize the flavor and texture to your liking.

Can I use chicken breasts instead of chicken thighs for the filling?

Absolutely, you can use boneless skinless chicken breasts if you prefer.

Just be cautious not to overcook them, as chicken breasts can dry out faster than thighs.

You might want to reduce the cooking time slightly.

Can I prepare the empanadas ahead of time and bake them later?

Definitely! You can assemble the empanadas and refrigerate them before baking.

When you’re ready to bake, simply follow the baking instructions from the recipe.

This can be a convenient option for entertaining or meal planning.

How can I adjust the spiciness of the empanadas?

To control the level of spiciness, you can choose mild or hot green chiles and adjust the amount according to your taste.

If you’re sensitive to heat, you can also omit or reduce the ground cumin, which can add a bit of warmth to the filling.

What variations can I make with the dipping sauce?

While the recipe suggests a sour cream and enchilada sauce dipping sauce, you can get creative with variations.

For instance, you might consider a salsa-based dip, a yogurt-based dip with herbs, or even a creamy avocado dip for a refreshing contrast to the empanadas’ flavors.

Can I use a different type of meat for the filling, such as ground beef or turkey?

Absolutely, you can substitute the boneless skinless chicken thighs with ground beef, turkey, or even shredded pork.

Just be sure to adjust the cooking time and method accordingly based on the type of meat you choose.

Is it possible to make the dough by hand without a food processor?

Yes, you can make the dough by hand if you don’t have a food processor.

Start by mixing the flour and salt together in a bowl.

Then, cut in the cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

Proceed with adding the egg, ice water, and vinegar, and mix until the dough comes together.

Can I freeze these empanadas before baking?

Absolutely, you can freeze the assembled but unbaked empanadas for later use.

Arrange them on a baking sheet in a single layer and freeze until firm.

Once frozen, transfer them to an airtight container or freezer bag.

When ready to bake, you may need to adjust the baking time slightly, adding a few extra minutes.

What’s the purpose of the vinegar in the dough?

The vinegar in the dough helps to tenderize the gluten in the flour, resulting in a more tender and flaky crust.

It also helps to inhibit gluten development, which can contribute to a more delicate texture.

Can I customize the dipping sauce for these empanadas?

Absolutely, feel free to get creative with the dipping sauce.

You can make a variety of dips such as a spicy salsa, a cooling yogurt-based sauce with herbs, or even a tangy barbecue-style sauce.

This allows you to tailor the flavor to your preference and complement the empanadas in different ways.