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Appetizers

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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What You Need

2
cups  shredded cooked chicken breasts
1
cup  KRAFT Mexican Style Finely Shredded Four Cheese
1/3
cup  KRAFT Mayo Chipotle Flavored Reduced Fat Mayonnaise
2
Tbsp.  chopped fresh cilantro
1
 egg
1
Tbsp.  water
1
pkg.  (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1
tsp.  chili powder

Make It

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 Tbsp. 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 min. or until golden brown.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Serving Suggestion
Serve with a mixed green salad tossed your favorite KRAFT Lite Dressing.
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
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