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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).
25 min
40 min
16 servings
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What You Need

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

Make It

HEAT oven to 375ºF.

COMBINE first 4 ingredients. Whisk egg and water until blended.

UNROLL pie crusts on lightly floured surface. Use rolling pin to roll each to 12-inch circle. Cut each crust into 8 (4-inch) circles with biscuit cutter, rerolling dough as needed. Place on parchment-covered baking sheets. Spoon 2 Tbsp. chicken mixture onto center of each circle; brush edge with egg. Fold dough circles in half. Press tops lightly to remove excess air; seal edges with fork. Brush tops with remaining egg. Sprinkle with chili powder.

BAKE 15 min. or until golden brown.

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Kraft Kitchens Tips

Special Extra
Serve topped with guacamole, TACO BELL® Thick & Chunky Salsa, and BREAKSTONE'S or KNUDSEN Sour Cream.
Serving Suggestion
Serve with a mixed green salad tossed your favorite KRAFT Light Dressing.
How to Cut Circles Without a Biscuit Cutter
If you do not have a 4-inch biscuit cutter, use a 4-inch diameter glass to cut out the circles of dough.
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