Chicken Tinga and Avocado Empanadas

Chicken Tinga and Avocado Empanadas - A Delicious Mexican Appetizer
If you're looking for a delicious and easy-to-make appetizer, then you should try making Chicken Tinga and Avocado Empanadas. This dish is a perfect combination of spicy chicken tinga and creamy avocado, all wrapped up in a crispy empanada shell.

Ingredients (makes 12 empanadas):

- 1 lb. cooked and shredded chicken breast
- 1/2 cup chicken broth
- 1/2 cup tomato sauce
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 tsp. dried oregano
- 1 tsp. smoked paprika
- 1/2 tsp. cumin
- Salt and pepper to taste
- 2 ripe avocados, diced
- 1/4 cup chopped cilantro
- 1/2 lime, juiced
- 12 empanada shells
- 1 egg, beaten

To make the chicken tinga, heat a tablespoon of oil in a pan and sauté the onion and garlic until soft. Add the shredded chicken, chicken broth, tomato sauce, oregano, smoked paprika, cumin, salt, and pepper. Cook for 10-15 minutes until the sauce has thickened and the chicken is fully coated.
To make the avocado filling, mix together the diced avocado, cilantro, lime juice, salt, and pepper.
Preheat the oven to 375°F. Place a spoonful of chicken tinga and a spoonful of avocado filling in the center of each empanada shell. Fold the shell in half and crimp the edges with a fork. Brush the empanadas with beaten egg and bake for 20-25 minutes until golden brown.
These Chicken Tinga and Avocado Empanadas are a perfect appetizer for any occasion. They are crispy on the outside, and the filling is a perfect balance of spicy and creamy. Serve them with your favorite dipping sauce and enjoy!
Type: Mexican Appetizer
Main Ingredients: Chicken, Avocado, Empanada Shells