Chicken Empanadas

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filed under Main Dishes

Main Dishes
 
Serving size: 3 each
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 823 (41% DV)
Fat: 25g (38% DV)
Carbohydrates: 97g (32% DV)
Protein: 48g (96% DV)
Description: Empanadas with a crock pot chicken filling
Ingredients:  Makes 10 servings (30 each)
3  lb.
 
13-1/2  tablespoons
 
 
 
3/4  lb.
 
30  pieces
 
1-1/2  cups
 
1/2  cup
 

Tip: For nutritional information on all the ingredients in Chicken Empanadas just click on each ingredient name. Then adjust the serving size for any Chicken Empanadas ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
1
Cut peppers and onions into strips or larger diced pieces. Place chicken, peppers, onions, corn, water and fajita seasoning in a crock pot and cook on low for 8 hours.
2
Drain chicken mixture and shred chicken into small pieces with a fork.
3
Put about 1-2 tbsp. of mixture in an empanada wrapper (goya disco), fold over and seal edges by pressing a fork into dough all around.
4
Place on a lightly floured board until ready to cook. Heat oil in a frying pan or saucepan to at least 300 degrees. There should be enough oil to cover the empanadas completely. Fry until they float to the top and are browned to the consistency you prefer. Drain on paper towels. You can probably bake these in the oven as well, but I haven't tried that yet. I've assumed that there is at least 1/2 cup of oil absorbed with the frying, but it is a total guess.
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