Chicken Empanadas

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I made them using baked fish instead of chicken and tofu instead of cream cheese and my family think they were wonderful.....

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This was so horrible. The fill was ok but, once you put everything together it come out tasting gross. My husband and I made these together and we had way to much filling left over and not enough dough for what was recommended. I will never make it again.

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I made these last year for my sister's birtrhday party and people loved them. It took a few empananda's to get it right but when you do they are fantastic. Flaky and delicious it's a new mexican appetizer I love.

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I would like to make these for a party. If you prep them ahead would you cook them for the same temp and time?

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This recipe was fabulous. I do agree that it makes more filling than just 2 pie crusts, so I used 3. Also, it was a little dry, so I would have added either more cream cheese or shredded cheese. I used a cooked rotisserie chicken from the grocery store and it was great.

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I used probably 4 cups of chicken, a full 8oz box of cream cheese, a little more shredded cheese then called for, jared picked jalapenos(a small hand full and I omitted the peppers, I'm not a fan of them. I had enough filling for 6 pie crusts. I rolled out the crusts but not to thin as I noticed that they were beginning to rip. I baked half right away and threw the rest in the freezer. They are definately better fresh but I still had people requesting the recipe from the ones that were priviously frozen. BTW, even my 18 month old loves these, jalapenos, cumin and all: I served these with basic sour cream and salsa. Enjoy, they really are delish.

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I thought these were very good and easy to make. They were a lot like Hot Pockets. There was too much filling but I would just suggest to get two pie crusts instead of one.

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So I made this recipe before for a Kentucky Derby party and it was a hit..... Then my kids had a school party so I decided to use this recipe.... Well to save time I put the mix in huge flour tortilla`s AKA Quesadilla`s.... It was great..... Awesome!!!!

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I cooked a 6 lb. hen to make stock and was looking for something new and creative to do with the cooked chicken. I considered enchiladas but decided to try this recipe instead. Other reviewers mentioned having leftover mix ... but no one said how much. The recipe says this will make 12 - 15 empanadas. I made the recipe exactly as written (a bit dry, using only 3 cups of my diced cooked chicken and a 3" pastry cutter, and wound up using THREE 15 oz. PACKS of pie dough. Each pack of pie dough yielded 18 circles. No worries, the recipe said that these could be frozen, unbaked, for 1 month. I'm one step ahead for Super Bowl, if they stay in the freezer that long. I will definitely make this again and use the entire 8 oz. package of cream cheese for a more moist filling. As for the Chili Con Queso as an accompaniment ... it really doesn't add anything to the taste of the empanada. My fiancee preferred them plain while I enjoyed them with a small dollup of Southwest Summer Salsa and sour cream.

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I made these two weeks before the party and froze them. The day before, I placed them in my refrigerator to thaw and on the night of the party (with everything else to do! I simply lined them on to a cookie sheet and popped them in the oven for 15 minutes. They were easy to make, and they were a hit!