20-Min Mole Chicken Empanada Skillet
Crispy wonton wrappers stuffed with shredded chicken and jarred mole negro, baked until golden. Rich, spiced, and ready in 20 minutes—no classical slow-simmering required.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 18g
Ingredients
- 1.5 cups rotisserie chicken, shredded
- ¾ cup jarred mole negro sauce
- 12 count wonton wrappers
- 2 tbsp whole milk
- ½ cup sharp cheddar, shredded
- 2 tbsp olive oil
Instructions
- 1
Stir shredded chicken, mole sauce, and cheese in a bowl until fully combined.
- 2
Place a wonton wrapper flat. Brush edges lightly with milk using your finger.
- 3
Spoon 1 tbsp filling into the center. Fold into a triangle, then bring corners together and press to seal.
- 4
Repeat with remaining wrappers. Brush all empanadas with olive oil on both sides.
- 5
Arrange on a sheet pan. Bake at 400°F until golden and crispy, about 10–12 minutes.
- 6
Cool 2 minutes. Serve hot with extra mole sauce on the side for dipping.
Tools you’ll need
- small bowl
- sheet pan
- pastry brush
- oven
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