Sheet-Pan Mole Amarillo Chicken Empanadas
Crispy, golden empanada wrappers stuffed with shredded rotisserie chicken and earthy yellow mole sauce, finished on a sheet pan in 25 minutes. One-pan, zero-fuss weeknight dinner that tastes like a taquería.
- Total time
- 25 min
- Servings
- 4
- Calories
- 445
- Protein
- 24g
Ingredients
- 2 cups rotisserie chicken, shredded
- ¾ cup mole amarillo paste (jarred)
- 12 count empanada dough discs (frozen, thawed)
- ½ cup queso fresco, crumbled
- ½ cup diced poblano pepper
- 1 count egg
- 2 tbsp olive oil
- 3 tbsp cilantro, chopped
Instructions
- 1
Toss shredded chicken with mole paste and diced poblano until coated; stir in cilantro and queso fresco.
- 2
Place 2 tbsp filling on each empanada disc, fold in half, and crimp edges with a fork to seal.
- 3
Beat egg with 1 tbsp water. Brush both sides of each empanada with egg wash.
- 4
Arrange empanadas on a sheet pan lined with parchment, drizzle with olive oil, and bake at 400°F for 18–20 minutes until deep golden.
- 5
Let cool 2 minutes, then serve hot with extra mole on the side if desired.
Tools you’ll need
- sheet pan
- parchment paper
- small bowl
- fork
- pastry brush
- oven
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