*Good to use as the stuffing for chicken empanadas, chicken croissants, chicken quesidillas, or chicken flautas.
Ingredients
Chicken Empanadas: (15 oz pkg refrigerated pie crusts needed.)
Preheat oven to 400 degrees. Mix above mixture. Set aside. Unroll 1 pie crust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining pie crusts. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Brush with egg and bake for 15 minutes.
Chicken Croissants: (1 pkg refrigerated croissant rolls, 1 can cream of chicken soup, and milk needed) Preheat oven to 350 degrees. Mix above chicken mixture. Put an equal amount of chicken mixture into each croissant dough. Roll up and press together seams. Put on a sprayed cookie sheet and brush with egg. Bake 20 mins or until golden brown. Mix 1 can cream of chicken soup and 1 cup milk. Heat and use as gravy.
Chicken Quesidillas: (Tortillas, sour cream, and salsa needed)
Mix above chicken mixture. Place however much you would like on a tortilla with any additional cheese. Place another tortilla on top and melt in microwave or on skillet. Cut and serve with sour cream and salsa.
Chicken Flautas: (Uncooked tortillas, oil, sour cream, and salsa needed)
Mix above chicken mixture. Heat oil in a deep pan or skillet. Place a small amount of chicken in the center of the tortilla and spread length wise. Roll up tortilla tightly into a skinny flauta. Fry flauta until it is brown and chicken mixture inside is heated through. Serve with sour cream and salsa....or even guacamole!
Ingredients
- 3 cups chopped, cooked chicken (or 1 can chicken drained)
- 2 cups shredded Colby and Monterey Jack cheese
- 4 ounces cream cheese, softened
- 1 tablespoon ground cumin
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 cup chopped red bell pepper (I only use if I have one on hand or plan ahead for it)
- 1 jalapeno, seeded and chopped (optional...not for my family)
Chicken Empanadas: (15 oz pkg refrigerated pie crusts needed.)Preheat oven to 400 degrees. Mix above mixture. Set aside. Unroll 1 pie crust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining pie crusts. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Brush with egg and bake for 15 minutes.
Chicken Croissants: (1 pkg refrigerated croissant rolls, 1 can cream of chicken soup, and milk needed) Preheat oven to 350 degrees. Mix above chicken mixture. Put an equal amount of chicken mixture into each croissant dough. Roll up and press together seams. Put on a sprayed cookie sheet and brush with egg. Bake 20 mins or until golden brown. Mix 1 can cream of chicken soup and 1 cup milk. Heat and use as gravy.Chicken Quesidillas: (Tortillas, sour cream, and salsa needed)
Mix above chicken mixture. Place however much you would like on a tortilla with any additional cheese. Place another tortilla on top and melt in microwave or on skillet. Cut and serve with sour cream and salsa.
Chicken Flautas: (Uncooked tortillas, oil, sour cream, and salsa needed)
Mix above chicken mixture. Heat oil in a deep pan or skillet. Place a small amount of chicken in the center of the tortilla and spread length wise. Roll up tortilla tightly into a skinny flauta. Fry flauta until it is brown and chicken mixture inside is heated through. Serve with sour cream and salsa....or even guacamole!
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