Best Cheesy Chicken Empanadas Recipes

CHEESY CHICKEN EMPANADAS

Steps:

• Preheat the oven to 375 degrees F. Coat a baking sheet with nonstick spray.
• Place a large saute pan over medium heat and add oil. Once the oil is hot, add the onion, jalapeno, garlic, green onions and saute until tender, about 3 minutes. Season with salt and pepper.
• In a large bowl, combine the chicken, cheese, cream cheese, sauteed mixture and hot sauce together.
• Whisk the egg in a small bowl. Set aside. Sprinkle flour on your work surface and unroll the pie dough.
• Roll out each round to a 13-inch circle. Cut each crust into eight 4-inch circles with a biscuit cutter. You can knead the scraps and then roll out, if necessary. Spoon about 1 heaping tablespoon of the chicken mixture into the center of each round. Brush the edges with the egg wash and fold each circle in half. Gently press on the top of the empanada to release any air. Seal the edges with a fork and brush the top with the remaining egg wash. Sprinkle with chile powder. Bake until golden brown, about 20 minutes.
• Serve the chicken empanadas with the Chili Lime Dipping Sauce.
• Combine the yogurt, chipotle and lime zest and juice in a bowl.

CHEESY CHICKEN EMPANADAS

Steps:

• 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, rerolling 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 minute or until golden brown.
• This recipe was shared by Kraft.
• Tips.
• 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.

CHEESY CHICKEN EMPANADAS

Steps:

• In bowl, shred chicken with fork and mix in pepper, cheddar, and cream cheese. Mix well.
• If using crescents, unroll and seal together and. Flatten with a rolling pin.
• Using about a 3 1/2 inch circle cutter, cut out circles from the dough. Reroll and recut until all the dough has been used.
• If using biscuits, just flatten.
• Place about 1 tbsp of chicken mixture into center of each circle. Fold into a half moon shape and seal edges by pressing down all the way around with a fork. Apply a thin layer of butter or spray with butter flavored cooking spray on top of each empanada.
• Place on greased baking sheet and bake at 375 degrees for 8-10 minutes until golden.
• You may need to turn baking sheet halfway around halfway through baking time so all empanadas golden evenly.

CHEESY CHICKEN EMPANADAS

Steps:

• 1. Heat oven 425 degrees.
• 2. Combine 4 ingredients (chicken, cheese, mayonnaise and cilantro). 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, re-rolling scraps as necessary,place in single layer on parchment covered baking sheet. Repeat with remaining pie crust.
• 4. Spoon 2 tablespoons chicken mixture onto center of 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.
• 5. Bake 15 minutes or until golden brown.