Empanadas + Enchiladas–Double Recipe!

“You know when dinner time rolls around and you’re thinking about takeout or a restaurant because you’re exhausted, only that requires actually, well, going out. To that end, I give you these options for empanadas and enchiladas take-out fake-out!”


Empanadas + Enchiladas
  • 1/2 lb ground chorizo, unseasoned ground sausage, or ground beef
  • 5 cups fresh spinach (or other greens such as kale or Swiss chard)
  • 2 pre-made pie crust pieces (think pie crust for a top and bottom crust pie)
  • 2/3 cup salsa (you pick how spicy you want it – just use your favorite, but the more kick, the more flavor)
  • 1 1/2 cups shredded cheese (cheddar or jack, or a combination)
  • 1 egg beaten
  • Salsa or sour cream for serving
  • 1 jar enchilada sauce
  • 8 flour tortillas
  • 1.5 – 2 lbs of chicken or capon breasts (boneless or bone-in, skin removed – see cooking times below)
  • 2 cups shredded cheese (cheddar or jack, or a combination)
  • Fresh cilantro or parsley, chopped, for serving
  • sour cream for serving
  2. Heat oven to 425 degrees. In a skillet, cook the ground meat over medium-high heat for 5 to 7 minutes, or until no longer pink, breaking it up as it cooks. Drain any grease. Return to heat, stir in the spinach and salsa. Once the spinach has wilted, stir in the cheese. Remove from heat.
  3. On an ungreased cookie sheet, unroll the pie crusts. Cut each pie crust in half. Divide the meat mixture between the 4 crust pieces, placing it on half of it and spreading to about 1/2″ from the edge – leave enough room to fold the crust over and seal the edges.
  4. Fold the untopped portion of each crust over the filling, and then slightly roll the edges up. Press down along the edges with a form to make sure they’re sealed. Prick the tops several times with the fork and brush with the beaten egg.
  5. Bake for 20 to 25 minutes, or until golden brown. Serve with extra salsa or sour cream.
  7. Heat oven to 425 degrees. Add chicken to the Instant Pot and pour the enchilada sauce over it. If using boneless, cook on High Pressure for 12 minutes. If using bone-in chicken, cook on High Pressure for 20 minutes. Quickly release the pressure. Check the chicken for tenderness – it should easily shred with a fork. If needed, put the lid back on and cook for another 1 or 2 minutes on HP and repeat the quick release.
  8. Turn off the Instant Pot. Remove the chicken to plate and shred with two forks.
  9. Soften the tortillas by wrapping in damp paper towels and microwaving on high for 30 seconds.
  10. Spray a 9″ x 13″ baking dish with nonstick cooking spray, or rub with olive oil. Spread 1/4 cup of enchilada sauce in the bottom of the baking dish.
  11. Divide the shredded chicken between the tortillas and top with 2 TB of shredded cheese. Roll up and place seam side down in the baking dish. Pour the remaining enchilada sauce over the rolled tortillas and top with remaining cheese. Cover with aluminum foil and bake for 15 to 20 minutes, or until cheese is melted and sauce is bubbling.
  12. Serve with a sprinkle of cilantro or parsley and sour cream.