Shredded Chicken Empanadas with Cheese - Kraft Recipes Top
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Shredded Chicken Empanadas with Cheese

Prep Time
25
min.
Total Time
40
min.
Servings

16 servings

Experience a delicious burst of flavor when you try Shredded Chicken Empanadas with Cheese. Simply combine shredded cooked chicken, Mexican-style cheese, chipotle aioli and fresh cilantro for the delicious empanada filling.

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.

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.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 190
Total fat 13g
Saturated fat 4g
Cholesterol 35mg
Sodium 250mg
Carbohydrate 9g
Sugars 0g
Protein 9g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I used regular mayonnaise with about two tablespoons of hot and spicy mayonnaise added to make 1/3... I used regular mayonnaise with about two tablespoons of hot and spicy mayonnaise added to make 1/3 cup. I also cooked the chicken breasts in chicken broth, because I had some broth over from another recipe. Also used cilantro paste as recommended from another reviewer, it worked out great. I think I'll make the circles larger next time when ****** these, because two tablespoons didn't really fit. Could have been because my chicken wasn't shredded enough. Made chicken soup with the strained cooking broth by adding some chopped carrots, celery and small pasta. Add one chicken bullion cube to pop the flavor and some parsley flakes.
Date published: 2016-05-12
Rated 3 out of 5 by from I cooked the chicken with some salt, pepper, garlic, and cumin for extra flavor. 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.
Date published: 2011-01-06
Rated 4 out of 5 by from I made these for 2 separate parties and they were a hit! 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!
Date published: 2010-12-29
Rated 5 out of 5 by from Very yummy! Very yummy! I love the simplicity of this recipe, mainly for its use of store-bought pie crust. A tube of organic cilantro made it even quicker to make. I turned over a wide-rimmed cup to cut out my circles. They were about 3 1/2" in diameter. I cut the recipe in half, since I wanted to use just one crust for our lunch. 1 Tbsp was plenty for the 7 circles I cut out. So 1/4 of the filling recipe made 7 empanadas for me. I'll make the other 7 soon.
Date published: 2012-05-09
Rated 2 out of 5 by from While good flavor, they were too time-consuming to make for a weeknight meal & there is no way you... 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.
Date published: 2011-04-23
Rated 4 out of 5 by from Great recipe - so many of my favorite things in one yummy bundle, and lots of room for... 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.
Date published: 2011-02-09
Rated 5 out of 5 by from Professional Looking! I felt like a professional chef when I made these. They look exactly as pictured. I made my own chipotle aioli (goggled it, super easy). I broiled the chicken and shredded it pretty finely. I used a 4" mug and made 17 rounds and just divided it equally and had no problem getting them to close. These look and taste awesome! They also heat up well. I served with chunky salsa.
Date published: 2017-08-28
Rated 5 out of 5 by from I couldn't find chipotle mayo, so I added about a teaspoon of taco seasoning to plain mayo. I couldn't find chipotle mayo, so I added about a teaspoon of taco seasoning to plain mayo. I didn't put any spices on the outside. 3 out of 4 of my kids thought this was the best dinner ever! (4th is a picky 3 year old) Takes a bit of time to make, but totally worth it. This will definitely go into my menu rotation.
Date published: 2012-05-12
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