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
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Toss shredded chicken with mole paste and diced poblano until coated; stir in cilantro and queso fresco.
Step 2
Place 2 tbsp filling on each empanada disc, fold in half, and crimp edges with a fork to seal.
Step 3
Beat egg with 1 tbsp water. Brush both sides of each empanada with egg wash.
Step 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.
Step 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
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
