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Spicy Chicken Empanadas with Orange Salsa Verde Recipe

Spicy Chicken Empanadas with Orange Salsa Verde

Recipe courtesy Libbie Summers

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (26)

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Average Rating:

Total Reviews: 26

Showing 11-20 of 26

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  • on September 26, 2011

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    This was pretty good. Followed the receipt exactly. Did really care for the pie crust w/frying. It absorbed too much oil. I will take another reviewers advice and bake it next time. I thought the Salsa was just ok. I think adding chutney or a more fruity salsa might have been better. But will definately try again.

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  • on May 23, 2011

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    these empanadas are soooo good and cheesy. they are different from the empanadas my brazilian mother-in-law makes but its a nice twist. and i think the salsa needs more than a 1/4cup of orange juice because i couldnt really taste orange. I also baked the empanadas at 400 degrees for 20-25mins. will be making again

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  • on February 07, 2011

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    So Good! I used Goya 'Skins' since some of the reviews mentioned the pie dough was ineffective and unauthentic. Also, I used an entire bag of shredded Monterey-Jack/Colby Blend of cheeses. For the salsa verde, I ended up using about 1 cup of orange juice for more flavour. I also served them with a mango pico de gallo. Delicious! A big hit at my Superbowl Party, will definitely keep the recipe around.

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  • on January 24, 2011

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    I love it! But i did made a mistake the 2nd time around with useing pie crust not good. I like the pie dough better. Very gooooood!

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  • on October 03, 2009

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    This was very good. Although, it did take a while to prepare everything. If you end up with extra chicken, you can use it to make enchaladas or quesadilla!

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  • on August 01, 2009

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    The filling was great, but I really didn't like a pie crust being used for this dish. It really takes away from the authenticity of empanadas.

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  • on April 08, 2009

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    It was easy to make just follow the instructions and all I can say is hmmmmmmm gooood!!!

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  • on October 31, 2008

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    recipe was easy... maybe a little on the time consuming side to shred the chicken so budget time for that. i got the wrong dough (b/c i can't make my own but people ended up liking the puff pastry i used.

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  • on July 13, 2008

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    Instead of deep frying the empanandas, I placed them on a cooking stone and baked them in the oven at 375 for 15-20minutes. They were great, and alot less time consuming then frying and less fat.

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  • on April 19, 2008

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    My mom printed the recipe from the internet after she saw it on the show. One night she had to go to an appoinment and asked me to make them for when she got home. I did that but I had put to much chicken in the mixture so we had leftover filling. Today she put it on chips and heated it up. It was good. When I made the empanadas, I even put three of them in the toasteroven and baked them. Thoes were really good.

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