Taco Chicken Empanadas

By sassy47

Ingredients

• 2 packages (15 oz. each) refrigerated pie crusts
• 1 1/2 cups chopped cooked chicken
• 1/2 cup chopped onion
• 1 can (11 oz.) Mexican-style corn, drained OR cup frozen whole kernel corn
• 1 can (4 oz.) chopped green chiles, drained
• 1 jar (14 oz.) Pace® Mexican Creations Mild Taco Cooking Sauce

Details

Servings 32

Preparation

Step 1

Preheat oven to 400°F. Let pie crusts stand at room temperature for 15 min.

Mix chicken, onion, corn, chiles and taco cooking sauce. Cut 8 (4") rounds from each pie crust, re-rolling dough as needed. For each empanada, place 2 tbsp. chicken mixture in center of each round. Pinch edges together to seal. Place on baking sheets.

Bake 20 min. or until golden brown. Heat remaining taco sauce and serve with empanadas.