Cheesy Chicken Empanadas

By Susan52

Cheesy chicken tucked into pockets make delicious empanadas. Try fresh cilantro and dip them into chipotle flavored mayo to make it even better!

Ingredients

• 2 cups shredded cooked chicken breasts
• 1 cup finely shredded Mexican blend cheese
• 1/3 cup Mayo Chipotle flavored reduced fat mayonnaise
• 2 tablespoons chopped fresh cilantro
• 1 egg
• 1 tablespoon water
• 1 (14.1-ounce) package ready to use refrigerated pie crusts, 2 crusts
• 1 teaspoon chili powder

Preparation

Step 1

Heat oven to 375ºF.

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, re-rolling scraps as necessary; place in single layer on parchment covered baking sheet. Repeat with remaining pie crust.

Spoon 2 tablespoons 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 minutes or until golden brown.