Easy Chicken Empanadas
Easy Chicken Empanadas are a little cheesy, spicy, and delicious, making them the perfect party food.
Servings: 24 Empanadas
Ingredients
- 1 box refrigerated pie crusts
- 2 cups shredded cooked chicken
- 4 oz cream cheese, softened
- 1 cup shredded Mexican blend cheese
- 1 4.5 oz can diced green chilis
- 1/2 cup Tomatoes with green chili, drained I used Rotel
- 1/4 cup diced green onions
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 egg, beaten
Instructions
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper or spray with non-stick cooking spray.
- In a large bowl, combine chicken, cream cheese, shredded cheese, green chilies, tomatoes with green chilies, green onions, salt and pepper. Stir until well combined.
- Unroll one pie crust on a lightly floured surface.
- Using a 3-inch biscuit or cookie cutter, cut out rounds. Re-roll dough as needed.
- Repeat using both pie crusts in package.
- Lightly brush the outer edge of each round with water.
- Place one heaping teaspoon of chicken mixture in the center of each round.
- Fold dough over the filling and press edges together with a fork to seal.
- Repeat with remaining rounds and mixture.
- Place the empanadas on baking sheet and light brush the tops with beaten egg.
- Bake for 12-15 minutes.
Notes
These can be frozen.
Nutrition
Calories: 51kcal | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 25mg | Sodium: 86mg | Potassium: 50mg | Vitamin A: 125IU | Vitamin C: 0.7mg | Calcium: 63mg | Iron: 0.2mg