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quick and easy empanadas

Chicken & Rice Empanadas

delicious empanadas made from leftover chicken

Course Main Course
Cuisine Mexican
Keyword chicken and rice empanadas
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 25 empanadas
Calories 133 kcal
Author Carissa

Ingredients

  • 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

Instructions

  1. In a pot combine rice, onion, jalapenos, salt and 2 cups of water. Bring to a boil.
  2. Reduce heat to low and simmer until done about 20 minutes.
  3. Remove from heat.
  4. Add the chicken to the pot of rice and mix well.
  5. In a large mixing bowl mix 4 cups of maseca with 3 cups of water. Mix well with hands until Masa is moist.
  6. Form 25 equally sized balls from the dough.
  7. Use two circles or squares of plastic wrap to cover the tortilla press to prevent the masa from sticking to the press.
  8. One at a time press each ball into about a 6 inch circle.
  9. Spoon a little of the filling into the flattened masa dough.
  10. Sprinkle just a bit of shredded mozzarella cheese on top of the filling.
  11. Very carefully close the empanada
  12. Repeat with the remaining masa balls
  13. In a large skillet heat up enough oil for frying over medium heat.
  14. When oil is hot fry two to three empanadas at a time until golden. Fry both sides of the empanadas.
  15. Drain on a paper towel lined cookie sheet or pan.
  16. Serve with salsa if desired and enjoy!
Nutrition Facts
Chicken & Rice Empanadas
Amount Per Serving
Calories 133 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 11mg4%
Sodium 157mg7%
Potassium 79mg2%
Carbohydrates 20g7%
Fiber 1g4%
Protein 5g10%
Vitamin A 75IU2%
Vitamin C 1.4mg2%
Calcium 74mg7%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.