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Chicken enchiladas meets empanadas …
Place chicken in an even layer in a saucepan. Fill the pan with water just above the chicken. Bring to a boil and reduce to a simmer. Continue to cook chicken until all of the water is gone, about 20 minutes. Go ahead and start on the next step—you don’t have to worry about checking it. Just wait until you start to hear a sizzle. That’s the last of the water sizzling away. Remove pan from heat and transfer chicken to a cutting board. Pull chicken apart to give a shredded appearance.
While chicken is simmering, in a small saucepan over medium heat, melt butter and add onion. Cook onions until they start to turn brown and caramelize. This will take a while which will allow you to finish up the chicken. Then add the shredded chicken and enchilada sauce and mix well. Add chili powder in small increments. I like it a little spicier, so a full 2 tablespoons might be too much for you. Continue adding chili powder as well as salt and pepper to taste. Bring to a simmer and continue to cook until the sauce has reduced by about half, about 15 minutes. Remove from heat.
If you have the time, let the mixture set overnight, refrigerated. I find the flavors really have a chance to blend together and taste amazing the next day. If you do this, warm the mixture before continuing to the next step.
Preheat oven to 400 F. Line a baking sheet with parchment paper or use a silicone baking mat.
You can cut your pie dough by hand, but I like to use a pie pocket crimper. Either way, you’ll want to cut 3 pockets out of each circle of dough. So first, roll out the dough and place crimper open flat towards the outer edge of circle of dough. Press down to cut through dough. Repeat this step two more times on each sheet of dough. Set aside the leftover pieces of dough. Repeat this process on the second sheet of dough. Combine leftover dough together and roll out into a circle slightly larger than your crimper. Using the same procedure, cut out a seventh pocket.
Place one pocket flat on the top of the crimper (or on your work surface if not using a crimper). Gently push center of dough down to make a well. Fill with approximately 1 tablespoon of cheese and about 2 tablespoons of chicken filling. Fold crimper in half and seal the dough edges. Or if you are doing this by hand just fold over the dough and use your fingers to crimp the edges. If you use too much filling, the pocket will burst open on the back side. Carefully remove filled pocket from crimper and place on the lined baking sheet. Repeat until all seven pockets are filled. Cut two slits on the top of each pocket to allow steam to escape. Using a pastry brush, brush the top with a little bit of water.
Bake in the preheated oven for 15-20 minutes or until golden brown. Remove from oven. Serve with rice and beans, salsa, sour cream, guacamole or whatever other accompaniments you desire. Enjoy!
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!