Chicken Empanada

Smokem's Note:

Got this from the Great Tasting Wraps cookbook. Have made it a few times and made some modifications to the original. Each empanada is pretty big.

• Total Time: 42 mins
• Prep Time: 20 mins
• Cook Time: 22 mins

Ingredients:

Serves: 4

Yield: 2.0 empanadas

• 1 (5 -6 ounce) package Spanish rice mix (made using package directions)
• 1 cup cooked chicken (shredded or chopped)
• 1 cup shredded cheddar cheese
• ½ cup sliced green onion
• ¼ cup chopped black olives
• 1 (3 ounce) can chopped green chilies
• 1 (15 ounce) package refrigerated pie crusts

Directions:

1. combine rice, chicken, cheese, onions, olives in a large bowl.
2. Mix well.
3. Lay out pie crusts on cookie sheets.
4. Spoon 1/2 of mixture onto the middle/side of each crust. Stay away from very edges.
5. Fold crust over and crimp edges.
6. Bake on cookie sheet at 400 degrees F for 20-22 minutes until golden brown.
7. Serve with choice of salsa, hotsauce, or a dab of sour cream.