These were very popular. I call them Enchinadas, because they are empanadas with enchilada filling. Serve them with a salad and a side of beans and rice to make them a meal.Servings: 18-pieces
Time: Prep: 20 minutes Cook: 30-35 minutes
Hardware: measuring spoons and cups, a cutting board and knives, a skillet, a wooden spoon, a can opener, a rolling pin, 2 small bowls, a round cookie cutter, a pastry brush, non-stick foil, a baking sheet
- 2 tablespoons of flour
- 2-9 inch refrigerated pie crusts
- ½ pound ground beef
- ¼ cup diced onions
- 4 ounces can diced green chiles
- 1-10 ounce can enchilada sauce (or you can make your own)
- 2 tablespoons milk
- 1 cup shredded cheddar cheese
- Sour cream
- Line the baking sheet with non-stick foil. Place the milk in one of the bowls and a little water in the other small bowl. Set everything aside.
- Allow the pie crust to rise to room temperature (about 15 minutes) and pre-heat the oven to 375˚.
- Meanwhile, cook the ground beef, onions, and diced onions over medium high heat. Stir and crumble until the meat is no longer pink, this should take about 7 minutes.
- Remove the meat mixture from the heat and stir in ½ of the enchilada sauce and the cheese.
- Working with one crust at a time, roll out the pie crust out on a lightly floured surface. Roll it until it out until it is an inch or so larger.
- Use a cookie cutter, biscuit cutter, or a large, round glass dipped in four to get four or five circles. Then reroll the left over dough to get three or four more circles. Don’t reroll the scraps a send time, because the finished product will be too tough.
- Spoon about 1 tablespoon of filling onto each circle.
- Use your fingers to moisten the edges of the dough with water, then fold the dough over the filling and press the edges together to seal. Crimp the edge with a fork, making sure that the Enchinada is completely sealed.
- Transfer each one onto the prepared baking sheet and poke with the tip of a knife to vent.
- Brush each one with milk.
- Bake for about 20-25 minutes or until golden brown.
- Serve warm with the remaining enchilada sauce and sour cream for dipping.