Cheesy Chicken Empanadas

READY IN: 40mins
SERVES: 16
YIELD: 16
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups shredded cooked chicken breasts
  • 1
    cup Kraft Mexican Style Finely Shredded Four Cheese
  • 13
    cup Kraft Mayo Chipotle Flavored Reduced Fat Mayonnaise
  • 2
    tablespoons chopped fresh cilantro
  • 1
  • 1
    tablespoon water
  • 1
    (14 1/8 ounce) package ready-to-use refrigerated pie crusts (2 crusts)
  • 1
    teaspoon chili powder
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DIRECTIONS

  • Heat oven to 375ºF.
  • Combine first 4 ingredients. Whisk egg and water until blended.
  • 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.
  • 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.
  • Bake 15 minute or until golden brown.
  • This recipe was shared by Kraft.
  • Tips.
  • How to cut circles without a biscuit cutter.
  • If you don't have a 4-inch biscuit cutter, use a 4-inch diameter glass to cut out the rounds of dough.
  • Special extra.
  • Serve with guacamole, TACO BELL® Thick & Chunky Salsa, and BREAKSTONE'S or KNUDSEN Sour Cream.
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