Shredded chicken, chipotle-flavored mayo, melty cheese and fresh cilantro taste even better when tucked into pockets of empanada deliciousness.
Recipe courtesy of Walmart
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Total:
40 min
Active:
25 min
Yield:
16 servings
Level:
Easy

Ingredients

Directions

Heat oven to 375 degrees 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. 

Cook's Note

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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