Crispy Chicken Mole Empanadas
Store-bought wrappers filled with shredded rotisserie chicken and jarred mole amarillo, then pan-fried until golden and crispy. Serve with a fresh green salad for a weeknight dinner that tastes like Oaxaca.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 28g
Ingredients
- 2 cups rotisserie chicken, shredded
- ¾ cup jarred mole amarillo
- 12 count empanada wrappers (round, 4-inch)
- ½ cup neutral oil (for pan-frying)
- 4 cups green salad mix (arugula or mixed greens)
- 1 whole lime
- 1 pinch sea salt
Instructions
- 1
Stir shredded chicken and mole amarillo together in a bowl until well combined.
- 2
Place 1 tbsp of filling in the center of each wrapper. Wet edges with water, fold in half, then crimp with a fork.
- 3
Heat oil in a large skillet over medium-high until shimmering, about 1 minute.
- 4
Pan-fry empanadas in batches 2–3 minutes per side until deep golden and crispy. Don't crowd the pan.
- 5
Toss salad greens with a squeeze of lime juice and a pinch of salt in a serving bowl.
- 6
Plate 3 empanadas per serving alongside the fresh salad. Serve hot.
Tools you’ll need
- 12-inch skillet
- medium mixing bowl
- fork (for crimping)
- cutting board
- paper towels
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