Cheesy Chicken Empanadas

By missy55

Ingredients

• 2 cups shredded cooked chicken breasts
• 1 cup KRAFT Mexican Style Finely Shredded Four Cheese
• 1/3 cup KRAFT Mayo Chipotle Flavored Reduced Fat Mayonnaise
• 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

Details

Servings 16
Preparation time 25mins
Cooking time 40mins
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 375ºF.

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

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.

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.

BAKE 15 min. or until golden brown.