When you find yourself with leftover white chicken chili, don't let it go to waste. Instead, transform it into delicious empanadas that are not only portable but also packed with flavor. These savory hand pies are the perfect way to enjoy your favorite chili in a new and exciting way.
To make these leftover white chicken chili empanadas, you will need the following ingredients:
- Leftover white chicken chili
- Empanada dough
- Egg wash (1 egg whisked with a splash of water)
- Optional toppings: shredded cheese, diced avocado, sour cream
1. Preheat your oven to 375 degrees Fahrenheit.
2. Roll out the empanada dough on a lightly floured surface.
3. Cut the dough into circles using a round cutter or a small bowl.
4. Place a spoonful of leftover white chicken chili in the center of each dough circle.
5. Fold the dough over the filling to create a half-moon shape and crimp the edges with a fork to seal.
6. Brush the tops of the empanadas with the egg wash.
7. Place the empanadas on a baking sheet lined with parchment paper.
8. Bake in the preheated oven for 20-25 minutes or until golden brown.
These leftover white chicken chili empanadas are delicious on their own, but you can also serve them with your favorite toppings for a little extra flair. Try sprinkling shredded cheese on top before baking or serving them with a side of diced avocado and sour cream for dipping.
Leftover white chicken chili empanadas are a creative and tasty way to repurpose your leftover chili. With just a few simple ingredients and a little bit of effort, you can enjoy a portable and flavorful meal that is perfect for on-the-go snacking or as a fun twist on taco night.
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