Recipe courtesy of Walmart

Cheesy Chicken Empanadas

Shredded chicken, chipotle-flavored mayo, melty cheese and fresh cilantro taste even better when tucked into pockets of empanada deliciousness.
  • Level: Easy
  • Total: 40 min
  • Active: 25 min
  • Yield: 16 servings
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2 cups shredded cooked chicken breasts

1 cup KRAFT Mexican Style Finely Shredded Four Cheese

¿ 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


  1. Heat oven to 375 degrees F.
  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 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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