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Chicken Enchilada Empanadas

Name: Chicken Enchilada Empanadas
Prep time: 5 min
Total time: 1 h
Yield: 16
Cuisine: Mexican
Ingredients: 4 oz Old El Paso™ Red Enchilada Sauce; 4 oz chicken breast, cooked and shredded; 3/4 cup Mexican shredded cheese; 2 green onions, finely chopped; 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Prep 5 min
Total 60 min
Ingredients 5
Servings 16

I don’t know anyone that doesn’t like empanadas. This stuffed pastry goes over well at all celebrations, from birthday parties to Posadas. These empanadas are made with just 5 ingredients, they’re loaded with the familiar flavor of Mexican enchiladas, and they’re ready in under an hour. I recommend you double batch, because your family and friends won’t be able to eat just one.

Ingredients

4 oz Old El Paso™ Red Enchilada Sauce
4 oz chicken breast, cooked and shredded
3/4 cup Mexican shredded cheese
2 green onions, finely chopped
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Directions

1

Preheat the oven to 400 °F.
2

Pour the red enchilada sauce in a hot frying pan. Add the chicken and stir until completely coated. Turn off stove and remove pan from heat. Sprinkle in the cheese and chopped onion. Stir and set aside.
3

Unroll one of the piecrusts on a clean work surface. Use a cookie cutter, 4-inches in diameter, to cut 5 circles out of the dough. Create a ball with the remaining dough and then roll it out, repeating the aforementioned step to cut as many discs out of the dough as possible.
4

Remove the other pie crust from the package and repeat until you have a total of 16 dough discs.
5

Set 1 teaspoon of the chicken filling in the center of each disc. Be careful not to overfill, since you won’t be able to seal the empanadas, and to prevent them from opening up while baking. Fold the discs in half and seal the edges closed first with your fingers, and then with a fork. Make a small cut in the top of each empanada, as this will allow the steam to escape while cooking.
6

Bake for 10-15 minutes or until the empanadas are golden brown.
7

Let rest for 5 minutes and serve.

If you don’t have parchment paper, grease the pan with oil before baking the empanadas to keep them from sticking.
For added heat, incorporate serrano chili pepper or chopped jalapeño to the enchilada sauce.