Cheesy Chicken Empanadas
- Source
- Kraft recipe card
- Serves
- 16
- Prep
- 25 min
- Cook
- 15 min
- Cuisine
- Mexican
Ingredients
- 2 cups shredded cooked chicken breasts
- 1 cup KRAFT Mexican Style Finely Shredded Four Cheese
- 1/3 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
Steps
- 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.
Notes
kraft kitchens tips - SERVING SUGGESTION: Serve with a mixed green salad tossed your favorite KRAFT Lite Dressing.
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.
SUBSTITUTE: Prepare using 2 cups of your favorite chopped OSCAR MAYER Deli Fresh Chicken, such as Grilled Chicken Breast or Southwestern Seasoned Chicken Breast. Or, use chopped leftover cooked chicken.
Nutritional info per serving: Calories 170, Total fat 11g, Saturated fat 3.5g, Cholesterol 35mg, Sodium 230mg, Carbohydrate 10g, Dietary fiber 0g, Sugars 0g, Protein 9g.