These easy empanadas are delicious and super quick to make thanks to leftover shredded rotisserie chicken.
Two nights ago after the kids had went to bed I was still feeling pretty hungry but I didn’t feel like doing anything big.
Earlier that day my husband had bought a rotisserie chicken from the grocery.
He already ate most of it but I took the rest of the meat and shredded it. I had about a cup of shredded chicken.
I took a look at the rest of the food I had in the house and thought why not make some quick and easy empanadas?
I had chicken, onion, jalapenos and cheese.
Since I only had a cup of shredded chicken I cooked up real quick a cup of white rice to mix with the chicken. I also added some shredded mozzarella cheese to the empanadas before frying.
My empanadas turned out so amazing I felt like such a genius in the kitchen!
I literally created this recipe in a matter of minutes. I had no idea that I was even going to cook.
But I was so hungry wait no I wasn’t I just wanted to eat as usual.
Usually after the kids go to sleep I just want to sit around and be lazy. I guess I just can’t keep myself out of the kitchen. After all food always is on my mind.
If you happen to have more shredded chicken on hand feel free to use more than a cup and you can decrease the rice as needed.
You can see in the photos that mine have a lot of rice in them cause I didn’t have much chicken. But they were very yummy that way!
I am so happy that I’ve been able to post more frequently on here. I’ve been waking up earlier and I’ve been feeling a lot better lately.
This past year was so hard on me. I had been suffering from anxiety so bad.
I can finally say that I’m starting to feel like a brand new woman. I don’t wish depression or anxiety on anyone it’s awful.
Anyways if you ever have some leftover chicken you don’t know what to do with… now you know. I hope you enjoy it! Be back soon!
Chicken & Rice Empanadas
delicious empanadas made from leftover chicken
- 1 cup shredded leftover rotisserie chicken
- 1 cup white rice
- 1/4 white onion diced
- 2 jalapenos chopped
- 4 cups of Maseca not the kind for tamales
- 5 cups of water
- 1 teaspoon salt
- shredded mozzarella cheese
In a pot combine rice, onion, jalapenos, salt and 2 cups of water. Bring to a boil.
Reduce heat to low and simmer until done about 20 minutes.
Remove from heat.
Add the chicken to the pot of rice and mix well.
In a large mixing bowl mix 4 cups of maseca with 3 cups of water. Mix well with hands until Masa is moist.
Form 25 equally sized balls from the dough.
Use two circles or squares of plastic wrap to cover the tortilla press to prevent the masa from sticking to the press.
One at a time press each ball into about a 6 inch circle.
Spoon a little of the filling into the flattened masa dough.
Sprinkle just a bit of shredded mozzarella cheese on top of the filling.
Very carefully close the empanada
Repeat with the remaining masa balls
In a large skillet heat up enough oil for frying over medium heat.
When oil is hot fry two to three empanadas at a time until golden. Fry both sides of the empanadas.
Drain on a paper towel lined cookie sheet or pan.
Serve with salsa if desired and enjoy!