Cheesy Chicken Empanadas

Shredded chicken, chipotle-flavored mayo, melty cheese and fresh cilantro taste even better when tucked into pockets of empanada deliciousness.

• Ready In: 40 mins
• Serves: 16
• Yields: 16

Ingredients

• 2  cups  shredded  cooked chicken breasts
• 1  cup  Kraft Mexican Style Finely Shredded Four Cheese
• 1⁄3 cup  Kraft Mayo Chipotle Flavored Reduced Fat Mayonnaise
• 2  tablespoons  chopped fresh cilantro
• 1  egg
• 1  tablespoon water
• 1 (14 1/8ounce) package  ready-to-use  refrigerated pie crusts (2 crusts)
• 1  teaspoon chili powder

Directions

1. Heat oven to 375ºF.
2. Combine first 4 ingredients. Whisk egg and water until blended.
3. Unroll 1 pie crust on lightly floured surface; roll out to 12-inch diameter with rolling pin. Cut into 8 (4-inch) rounds with biscuit cutter, rerolling scraps as necessary; place in single layer on parchment-covered baking sheet. Repeat with remaining pie crust.
4. Spoon 2 tablespoons chicken mixture onto center of each dough round; brush edge with egg. Fold in half. Gently press tops to remove excess air; seal edges with fork. Brush with remaining egg. Sprinkle with chili powder.
5. Bake 15 minute or until golden brown.
6. This recipe was shared by Kraft.
7. Tips.
8. How to cut circles without a biscuit cutter.
9. If you don't have a 4-inch biscuit cutter, use a 4-inch diameter glass to cut out the rounds of dough.
10. Special extra.
11. Serve with guacamole, TACO BELL® Thick & Chunky Salsa, and BREAKSTONE'S or KNUDSEN Sour Cream.