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Chicken Tinga Empanadas

Yield: 10 empanadas

INGREDIENTS

INGREDIENTS

  • 2 cups Chicken Tinga, cooled and well drained
  • 10 empanada discs
  • 1 cup shredded Chihuahua or Oaxaca cheese
  • 1 egg
  • 1 tbsp water

FEATURED PRODUCTS

Olde Thompson Chicken Tinga Seasoning Bomb

Chicken Tinga Seasoning Bomb

INSTRUCTIONS

INSTRUCTIONS

  1. Preheat oven to 400°F.
  2. Place about 3 tbsp Chicken Tinga in the center of each disc and add cheese.
  3. Fold over and crimp edges securely with a fork.
  4. Whisk egg with water and brush over empanadas.
  5. Bake 18–22 minutes until deeply golden.

FEATURED PRODUCTS

Olde Thompson Chicken Tinga Seasoning Bomb

Chicken Tinga Seasoning Bomb

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