All Recipes

Shredded Chicken Empanadas with Cheese

Prep

15-30 mins

Total

40 MIN

Servings

16 Servings

Ingredients

2 cups

shredded cooked chicken breasts

1 cup

Mexican Style Finely Shredded Four Cheese

1/3 cup

KRAFT Chipotle Aioli

2 tbsp

chopped fresh cilantro

1 

egg

1 tbsp

water

1 pkg

(14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)

1 tsp

chili powder

Instructions

Step 1

Heat oven to 375ºF.

Step 2

Combine first 4 ingredients. Whisk egg and water until blended.

Step 3

Unroll 1 pie crust on lightly floured surface; roll out to 12-inch diameter with rolling pin. Cut into 8 (4-inch) rounds with biscuit cutter, rerolling scraps as necessary; place in single layer on parchment-covered baking sheet. Repeat with remaining pie crust.

Step 4

Spoon 2 Tbsp. chicken mixture onto center of each dough round; brush edge with egg. Fold in half. Gently press tops to remove excess air; seal edges with fork. Brush with remaining egg. Sprinkle with chili powder.

Step 5

Bake 15 min. or until golden brown.

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