Cheesy Chicken Empanadas

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

Total Time:
40 min
Prep:
25 min
Cook:
15 min

Yield:
16 servings
Level:
Easy

Ingredients
  • 2 cups shredded cooked chicken breasts
  • 1 cup KRAFT Mexican Style Finely Shredded Four Cheese
  • ⅓ cup KRAFT Mayo Chipotle Flavored Reduced Fat Mayonnaise
  • 2 Tbsp. chopped fresh cilantro
  • 1 egg
  • 1 Tbsp. water
  • 1 pkg. (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)
  • 1 tsp. chili powder
Directions
  • Heat oven to 375°F.

  • 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 Tbsp. 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 min. 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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    Cheesy Chicken Empanadas

    Recipe courtesy of Patrick and Gina Neely