Easy Chicken Empanadas

Yields 12-15 Empanadas

Great Dish For Your Party!

This easy chicken empanadas recipe uses multiple shredded cheese and cream cheese, making it so good. Our fantastic tasting empanada recipe is a must for those who want to serve a must have dish at their parties and gatherings.

Ingredients

3 cups cooked and finely chopped chicken

1 (8-ounce) package shredded Colby and Monterey Jack cheese blend

4 ounces softened cream cheese

1/4 cup chopped red bell pepper

1 jalapeno, seeded and chopped

1 tablespoon ground cumin

1 1/2 teaspoons salt

1/2 teaspoon pepper

1 (15-ounce) package refrigerated pie crusts

Water

Preheat oven to 400 degrees F.

Preparation

Lightly grease a baking sheet or use parchment paper

In a large bowl, combine the chicken and next 7 ingredients - thoroughly mix together.

Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle.

Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed.

Repeat above procedure with remaining pie crusts, making 12 to 15 circles total.

Arrange 1 pie crust round on a clean, flat surface. Lightly brush edges of crust with water.

Place 1 heaping teaspoon of chicken mixture in the center of the round.

Fold the dough over the filling, pressing the edges with a fork to seal.

Repeat with the remaining pie crust rounds and chicken mixture.

Up to this point, the recipe can be made ahead and frozen for up to 1 month

Arrange empanadas on the prepared baking sheet.

Bake for 15 minutes or until golden brown.

Note: Using fresh ground chicken reduces your preparation time!

Refrigerate any left over mixture. Use in a tossed salad or as a topping for tortilla chips.