Best Grande Green Chile And Chicken Empanada Recipes

GRANDE GREEN CHILE AND CHICKEN EMPANADA

Grande Green Chile and Chicken Empanada image

Spice things up a bit with this Grande Green Chile and Chicken Empanada dish. Learn how to make crispy, flavorful empanadas that everyone will love!

Provided by My Food and Family

Categories Home

Time 37m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 can (4 oz.) chopped green chiles, drained
1 cup chopped cooked chicken
1 cup KRAFT Shredded Jalapeño Cheese
1 green onion, sliced
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 Tbsp. milk, divided

Steps:

Heat oven to 400°F.
Mix cream cheese and chiles in medium bowl until blended. Add chicken, shredded cheese and onions; mix well.
Unroll pie crust; place on parchment-covered baking sheet. Spoon chicken mixture onto half the crust; spread to within 1 inch of edge. Brush edge lightly with 1 tsp. milk. Fold crust in half; seal edges with fork. Brush top with remaining milk.
Bake 15 to 17 min. or until golden brown.

Nutrition Facts : Calories 460, Fat 30 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 80 mg, Sodium 510 mg, Carbohydrate 28 g, Fiber 1 g, Sugar 3 g, Protein 19 g

GRANDE GREEN CHILE AND CHICKEN EMPANADA

Grande Green Chile and Chicken Empanada image

Spice things up a bit with this Grande Green Chile and Chicken Empanada dish. Learn how to make crispy, flavorful empanadas that everyone will love!

Provided by @MakeItYours

Number Of Ingredients 7

Ingredients

2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 can (4 oz.) chopped green chiles, drained
1 cup chopped cooked chicken
1 cup KRAFT Shredded Jalapeño Cheese
1 green onion, sliced
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 Tbsp. milk, divided

Steps:

Heat oven to 400°F.
Mix cream cheese and chiles in medium bowl until blended. Add chicken, shredded cheese and onions; mix well.
Unroll pie crust; place on parchment-covered baking sheet. Spoon chicken mixture onto half the crust; spread to within 1 inch of edge. Brush edge lightly with 1 tsp. milk. Fold crust in half; seal edges with fork. Brush top with remaining milk.
Bake 15 to 17 min. or until golden brown.