20-Min Mole Amarillo Chicken Empanadas
Crispy pan-fried empanadas filled with shredded chicken and golden mole amarillo sauce—ready in 20 minutes using jarred mole and rotisserie chicken. A TikTok-friendly shortcut to the Mexican classic.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 1.5 cups rotisserie chicken, shredded
- ¾ cup jarred mole amarillo sauce
- 12 discs refrigerated empanada discs or puff pastry (2.5-3 inch rounds)
- ½ cup shredded Oaxaca or mozzarella cheese
- ¼ cup roasted salted peanuts, finely chopped
- 3 tbsp vegetable oil for pan-frying
- 1 pinch salt and pepper to taste
Instructions
- 1
Mix shredded chicken with 0.5 cup mole amarillo sauce, chopped peanuts, and a pinch of salt until well combined.
- 2
Lay out empanada disc. Place 1 tbsp chicken mixture and a pinch of cheese in the center; fold in half and press edges firmly to seal.
- 3
Heat oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 4
Working in batches, pan-fry empanadas until edges are golden brown and crispy, 2–3 minutes per side. Do not crowd the pan.
- 5
Warm remaining 0.25 cup mole sauce in a small bowl or skillet over low heat, stirring occasionally, until just warm.
- 6
Serve hot empanadas with warm mole sauce for dipping and extra cheese on the side.
Tools you’ll need
- large skillet (12-inch)
- small bowl
- spatula
- spoon
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