Easy Chicken Empanadas
Easy Chicken Empanadas are a little cheesy, spicy, and delicious, making them the perfect party food.
Prep Time30 minutes mins
Cook Time15 minutes mins
Total Time45 minutes mins
Course: Appetizer
Cuisine: Mexican
Keyword: appetizer, mexican, party food
Servings: 24 Empanadas
- 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
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.
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