Easy Chicken Empanadas

• Meat

  • 2 cups Chicken

• Produce

  • 1 (4.5oz can Green chilies
  • 1/4 cup Green onions

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/8 tsp Black pepper, ground
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 1 package Pie crusts, refrigerated

• Dairy

  • 4 oz Cream cheese
  • 1 cup Mexican-blend cheese

• Other

  • ½ cup Rotel (drained

Found on foodlovinfamily.com

Ingredients

• 1 package refrigerated pie crusts
• 2 cups chopped chicken
• 4 oz softened cream cheese
• 1 cup shredded mexican blend cheese
• 1 (4.5oz) can diced green chilies
• ½ cup Rotel (drained)
• ¼ cup diced green onions
• ½ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 egg beaten

Directions

• Preheat oven to 400 degrees F.
• Line a baking sheet with parchment paper or spray with cooking spray.
• In a large bowl, combine chicken, cream cheese, shredded cheese,green chilies, Rotel, green onions, salt and pepper.
• Unroll one pie crust onto a lightly floured surface.
• Using a 3-inch cookie cutter, cut out rounds. Re-roll dough as needed.
• Repeat using both of the pie crusts in package.
• Place round on clean, flat surface. Brush edges with water.
• Place 1 heaping teaspoon of chicken mixture in the center of the round.
• Fold dough over the filling and press edges together with a fork to seal.
• Repeat with remaining rounds and mixture.
• Brush beaten egg on top of empanadas.
• Place empanadas on baking sheet and bake for 12-15 minutes.