Chicken Empanadas
Chicken Empanadas are a cheesy delight. Serve these as appetizers at your next gathering or snacks for the kids this Halloween.
Ingredients
- 1 box refrigerated pie crusts
- 2 cups shredded cooked chicken
- 1/2 (8 oz.) package cream cheese, softened
- 1 cup shredded Mexican blend cheese
- 1 (4.5 oz.) can diced green chilies
- 1 (10.5 oz.) can tomatoes with green chilies, drained
- 1/4 cup chopped green onions
- 1/2 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 1/2 tsp. hot sauce
- 1 egg, beaten
Instructions
- Preheat oven to 400º.
- In a large bowl, combine chicken, cream cheese, cheese, green chilies, tomatoes, green onions, salt, pepper and hot sauce. Stir until well combined.
- Unroll pie crust on a lightly floured surface. Using a 3-inch cookie cutter, cut out rounds. Lightly brush the outer edge of each round with water. Place one heaping teaspoon of chicken mixture in the center of each round. Fold dough over the filling and press edges together with a fork to seal. Repeat with remaining rounds and mixture. Place empanadas on a baking sheet lined with parchment paper and lightly brush with egg. Bake for 12 to 15 minutes.
