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Cheesy Chicken Empanadas

Cheesy Chicken Empanadas recipe
photo by:kraft
Shredded chicken, chipotle mayo, gooey cheese and fresh cilantro all tucked neatly into flaky pockets of deliciousness. Soon you'll be answering to Empanada Mama (or Papa).
time
prep:
25 min
total:
40 min
servings
total:
16 servings
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posted:
6/2/2011
Very tasty.
posted:
4/23/2011
While good flavor, they were too time-consuming to make for a weeknight meal & there is no way you can get 2 Tbsp of filling on a 4" crust.
posted:
3/2/2011
This recipe was super. Super easy to make and super tasty. My kids loved it! They were smaller than I thought they were going to be but who cares, I just ate more of them! Made a salad and a side of sweet corn. It's going into regular rotation!
posted:
2/20/2011
I quartered each pie crust and made 8 larger ones than the smaller ones. I think next time I may make 2 and split them in half for serving.
posted:
2/9/2011
Great recipe - so many of my favorite things in one yummy bundle, and lots of room for improvistion. Based on other users' comments, I added a little fincely minced onion, garlic, red bell pepper and Anaheim chili. I prefer sour cream to mayo, so I used that with one adobo chili minced and stirred in, and I used finely shredded Pepper Jack Cheese. They smelled wonderful and tasted great. Will definitley make again.
posted:
2/8/2011
A little time consuming, but worth the time. Easy to make and taste sooo good.
posted:
1/8/2011
My family LOVED this, was a hit with the husband and the picky kids. Looking forward to making it a second time and being a little more creative with the ingredients.
posted:
1/6/2011
I cooked the chicken with some salt, pepper, garlic, and cumin for extra flavor. I didn't have the mayo, so used sour cream with some taco seasoning mixed in, but next time I'll use more - it was still a bit dry. The filling also needs more cheese, so I'll do that next time... maybe some pepperjack, and add more cilantro. I added diced red pepper, plus some jalapenos to my husband's (he likes extra kick). I also just cut each piece of pie dough in 1/2 to make 4 total triangle pockets so that I didn't have to roll, cut, roll, cut, etc. Just baked them a bit longer. We both agreed it was a keeper, just with a few tweaks! Great with a mexican rice side.
posted:
12/29/2010
I made these for 2 separate parties and they were a hit! I sauteed some chopped yellow onion and red bell pepper to add to the filling for a little something extra. I cooked my chicken with a southwest seasoning to add a little more flavor and added just a dash to the filling as well. They turned out great!
posted:
11/13/2010
This recipe got a thumbs up at our house. I will make this again.
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