CHICKEN ROJO EMPANADAS

• 1 COYO empanadas discos
• 1 1/2 lb chicken breasts, cooked and pulled
• 2 medium potatoes, cooked, peeled & diced
• 3 oz Jack cheese, cut in small strips
• 1/2 cup all-purpose flour
• 2 eggs (whitewash)
• 1 salt
• 6 each new Mexico dried Chile pods
• 1 large tomitallo
• 1/4 medium onion
• 2 clove garlic

1. Thaw the empanada discos In a saucepan add the Chile pods,garlic, onion, & tomitallo with water to cover and boil until pods are cooked (about 20 mins ) remove seeds from pods.
2. Place everything in a blender with 1/2 cup of warer and puree.
3. Add desired salt.
4. Add enough of the sauce you just made to the pulled chicken meat to make it moist.
5. Taste and adjust the seasonings to taste.
6. Separate the discos and roll them out just a little bit then add a spoon full of the chicken, a little of the diced potato and a pinch of the cheese.
7. Fold it in 1/2 whitewash the edges and seal with a fork place on a greased baking sheet.
8. When all are filled brush them all well with the whitewash and vake at 375 for 30 -35 minutes.

discos, chicken breasts, potatoes, cheese, allpurpose, eggs, salt, mexico, tomitallo, onion, clove garlic

Taken from cookpad.com/us/recipes/359665-chicken-rojo-empanadas (may not work)