Taco Chicken Empanadas
Using refrigerated pie crusts make these empanadas easy and tasty...filled with chicken, corn and green chiles, they're perfect for those nights when you need dinner on the go.
Ingredients
2 packages (about 15 ounces each ) refrigerated pie crust
1.5 cups chopped boneless, skinless chicken breasts, cooked
1 medium onion, chopped (about 1/2 cup)
1 can (about 11 ounces) Mexican style corn, drained or 1 1/4 cups frozen whole kernel corn
1 can (about 4 ounces) chopped green chili pepper, drained
1 jar (16 ounces) Pace® Picante Sauce
1.5 cups chopped boneless, skinless chicken breasts, cooked
1 medium onion, chopped (about 1/2 cup)
1 can (about 11 ounces) Mexican style corn, drained or 1 1/4 cups frozen whole kernel corn
1 can (about 4 ounces) chopped green chili pepper, drained
1 jar (16 ounces) Pace® Picante Sauce
Instructions
Heat the oven to 400°F. Let the pie crusts stand at room temperature for 15 minutes.
Stir the chicken, onion, corn, chiles and picante sauce in a medium bowl. Cut 8 (4-inch) rounds from each pie crust, re-rolling the dough as needed. For each empanada, place 2 tablespoons chicken mixture in the center of each round. Pinch the edges together to seal and place on 2 baking sheets.
Bake for 20 minutes or until the empanadas are golden brown.
Stir the chicken, onion, corn, chiles and picante sauce in a medium bowl. Cut 8 (4-inch) rounds from each pie crust, re-rolling the dough as needed. For each empanada, place 2 tablespoons chicken mixture in the center of each round. Pinch the edges together to seal and place on 2 baking sheets.
Bake for 20 minutes or until the empanadas are golden brown.
Taco Chicken Empanadas
Using refrigerated pie crusts make these empanadas easy and tasty...filled with chicken, corn and green chiles, they're perfect for those nights when you need dinner on the go.
Directions
Print
Heat the oven to 400°F. Let the pie crusts stand at room temperature for 15 minutes.Stir the chicken, onion, corn, chiles and picante sauce in a medium bowl. Cut 8 (4-inch) rounds from each pie crust, re-rolling the dough as needed. For each empanada, place 2 tablespoons chicken mixture in the center of each round. Pinch the edges together to seal and place on 2 baking sheets.Bake for 20 minutes or until the empanadas are golden brown.
Ingredients
2 packages (about 15 ounces each ) refrigerated pie crust1.5 cups chopped boneless, skinless chicken breasts, cooked1 medium onion, chopped (about 1/2 cup)1 can (about 11 ounces) Mexican style corn, drained or 1 1/4 cups frozen whole kernel corn1 can (about 4 ounces) chopped green chili pepper, drained1 jar (16 ounces) Pace® Picante Sauce
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