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!
What You Need
Original recipe yields 4 servings
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
Add To Shopping List
Let's Make It
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.
Prepare using your favorite variety of KRAFT Mexican Style Shredded Cheese.
Calories From Fat
% Daily Value*
Total Fat 30g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.