Green Chile Chicken and Queso Empanadas

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I luv this recipe....I actually used pre-made pie crust from the store....
They came out light, fluffy and so yummy.
The other thing that I had to change was the sauce you add to the chicken.
The first one I made came out too soggy and it fell apart. So i just drained the
excess sauce it fit perfectly after that.
I would definitely make them again.

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I don't know what to say about these - I had very high expectations due to the reviews - and I think because of that I was a little dissapointed with the end result. I made exactly as stated. 2 generous tablespoons DOES NOT fit into a 4 inch round peice of dough! 1 tablespoons barely fit into my circles without coming out when I crimped together. I will say that my circles were just at 4 inches. My empanadas looked pretty (some more than others! and came out a nice golden brown, but were lacking in flavor. (I used white & dark meat And I don't know if I overhandled the dough, but it was not light, kind of heavy. I just thought these were "okay" and nothing special. I served these to friends and they seemed to like them and they got eaten, but I didn't hear enough ooohs and aaaahs to justify putting in all the work to make these again. :-(

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I made the dough and followed the cooking methods in this recipe. I love Tyler's recipes and think that he's one of the best on the food network. I would have done the filling as he does it, but I had an idea of what I wanted to fill it with, and needed to give it a shot. I've made this dough twice for empanadas and it's been great both times. Thanks.

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This was a hit! I made the salsa and the filling the night before, assembled them in the morning, and let them sit in the fridge until I was ready to cook them. It worked great!

Thanks to other reviewers I knew that the recipe doesn't make enough crust for the filling, so I made a double batch and it worked out. I also made a double batch of the salsa (and omitted the water which helped make it more flavorful which was good b/c my guests ate it all!

Definitely a keeper!

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First time making a tomotilla sauce, very good! I used puff pastires as i dont bake. great flavor in the meat.

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The end result of this recipe was awesome! I somehow ended up spending two hours in the kitchen preparing it though. If you are planning to make this meal for a dinner party - you can definitely prepare almost everything in advance. In the least, you can prepare the shredded chicken and the chile sauce the day before. You could also probably assemble the empanadas the night before and just pull them out of the fridge and bake them when you need them.

Also, for some reason the recipe for the filling made twice as much as I needed for the amount of dough that the recipe yielded. I'm just going to make more dough this weekend! :

Happy cooking!

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it's irrelevant what you think of the filling (i substituted shrimp for the chicken the dough is heavenly. easy and heavenly. the fillings fantastic too. this one's a real crowd pleaser.

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the salsa was bland even with 2 jalepenos (maybe I should have left the seeds in and the pastry tough and doughy. Comming from southern california which has some of the best green chile dishes (this side of hatch new mexico I was very disappointed. I was making them to bring to a potluck but left them at home. boiling the ingrediants for the salsa made everything just boring. Sorry Tyler,, this needs some work.

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I'm excited to try this recipe, but does anyone know what "masa harina" is??? I don't want to mess up the recipe... If anyone knows please let me know what it is. Thanks.

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my boyfriend has rated this his fave recipe yet from FN. The filling was the perfect consistency- not too runny but not too meaty either. We only put in one jalepeno which seemed to mild, so we used jalepeno queso rather than regular queso, and it was delicious!

Also, I read that some latin american countries sprinkle sugar on the outside of the empanada after the egg wash, so I tried it on half of them, and it was soo good. loved it! will definitely make it again!