Chicken Empanada

MMM Pie crusts, where have you been all my life? This was delicious. DELICIOUS. I love to take ingredients that I always have around my house and make them into something that seems like it took hours to make. The pie crust made this have the perfect texture and flavor. Thank you Paula! (even though I changed the recipe quite a bit!)

Chicken Empanada

Printable Version

3 cups cooked, shredded chicken

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

4 ounces cream cheese, softened

3 oz. green chilies

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. Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Lightly brush the edges of crust with water. Place chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanada on the prepared baking sheet. Sprinkle top with cheese, if desired. Bake for 25 minutes.


Serves 4-6.

Recipe Adapted from: Paula Deen