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Family-friendly meals made easy!
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Mexican home cooking is a thing of beauty, and chicken tinga, a smoky, spicy, oh-so-comforting chicken dish made with a tomato-and-chile-based sauce, is no exception. These Empanadas de Tinga (Chicken Tinga Empanadas) feature Pillsbury™ Pie Crusts and are filled with a shortcut tinga sauce and leftover rotisserie chicken. You’ll get all the rich, homemade tinga flavor without starting from scratch, neatly wrapped in a golden, savory hand pie. Perfect for meal prep, parties, or a cozy dinner at home.
Take a look at what you’ll need to make Empanadas de Tinga (Chicken Tinga Empanadas).
Guajillo Chiles: These dried chiles give a smoky, earthy backbone to the sauce. They’re worth seeking out!
Fire-Roasted Tomatoes: Their subtle, charred flavor is key to great tinga—don’t substitute.
Chipotle: Adds heat, depth, and a touch of sweetness. Look for small cans with the chiles packed in spicy adobo sauce.
Oregano and Cumin: These spices build the signature tinga flavor. Mexican oregano has incredible aroma if you can find it.
Chicken: Shredded rotisserie chicken is perfect for this shortcut tinga. Any leftover chicken works—just shred, don’t chop, for the best texture.
Pillsbury™ Pie Crusts: The flaky, tender dough makes these empanadas come together fast and holds up well to deep frying.
Avocado Oil: With a high smoke point and buttery flavor, avocado oil fries the empanadas to golden perfection. Canola works just as well.
Other Ingredients You’ll Need: Garlic, salt, pepper, onion, chicken stock.
Here’s a quick look at how to make these Empanadas de Tinga. Follow the recipe for details.
Soak the guajillo chiles until soft and pliable, then drain.
Blend the sauce ingredients to make a smooth, smoky sauce base.
Cook the chicken and onions with the sauce, simmering to meld the flavors and thicken.
Unroll the pie dough and cut out 10 circles. Add the filling to the center of each circle, then fold and crimp with the tines of a fork to seal.
Heat the oil and fry the empanadas on both sides until golden and crispy. Serve hot!
Here’s how to store and reheat the empanadas if you have leftovers.
Transfer leftover empanadas to an airtight food storage container lined with paper towels. Store in the fridge for up to 3 days. Refrigerate any leftovers within 2 hours of preparing.
Let the empanadas cool before freezing. Place them in a single layer on a baking pan and freeze. Transfer the empanadas to a resealable freezer plastic bag and keep frozen for up to 2 months.
If you’re planning ahead, the chicken tinga filling can be made up to 3 days in advance. Store in the refrigerator until ready to use.
Bring crusts to room temperature by removing outer package and placing on the counter for 15 minutes.
To start the sauce, first soften the seeded and stemmed chiles. Add dried guajillo chiles to a small saucepan, cover with water, and place over medium-high heat. Bring to a boil, and let gently boil for 5 minutes. Remove from heat and let cool down for 15 to 20 minutes or until the chiles are pliable and softened. Remove the chiles with a slotted spoon and discard the water.
In a blender, combine softened guajillo chiles, fire roasted tomatoes, chipotle chile, garlic, oregano, cumin, salt, black pepper, 1/4 small white onion, and chicken stock. Blend until smooth. Set aside.
For the filling, heat 1 tablespoon avocado oil over medium heat in a large skillet. Add 1/2 sliced medium white onion, and cook for 3 to 5 minutes, until softened. Stir in shredded chicken and cook for 2 minutes. Pour in the blended sauce and simmer uncovered for 10 to 15 minutes, stirring occasionally, until slightly thickened. Let the filling cool for about 15 minutes before assembling empanadas.
Unroll both pie crusts. Using a 4- to 5-inch round cutter or a round glass, cut out 5 circles from each crust for 10 total circles. Place about 2 to 3 tablespoons of tinga filling in the center of each round. Fold over to enclose the filling and create a half-moon shape. Press together the edges to seal, then use a fork to crimp the edges.
In a heavy deep skillet or Dutch oven, heat 2 to 3 inches of avocado oil to 350°F (use a thermometer). Fry empanadas in batches, 3 to 4 at a time, for 2 to 3 minutes per side or until golden brown and crisp. Transfer to a paper towel-lined plate to drain. Let cool slightly before serving.
Not into deep frying? Try baking your empanadas instead. Bake at 400°F for 18 to 22 minutes or until golden brown.
If you have leftover filling, try it in tacos, burritos, tostadas, or over rice for a quick meal.
The guajillo chile, a dried mirasol chile, is a common ingredient in Mexican cooking. Its moderate heat and big, earthy flavor make it a versatile chile often used in marinades, sauces, and stews. Guajillos are an important part of the flavor profile of chicken tinga. You can buy them in most grocery stores, so seek them out for the most authentic tinga flavor.
Depending on the size of the dough cutter you are using in step 5, you may need to slightly roll out each dough round to get five circles from each crust.
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