Shredded Chicken Empanada with Cheese

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Shredded chicken and cheese stuff these golden brown, crispy Empanadas. Every bite is exploding with great flavors!

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  • 16
  • 25 mins

Ingredients

  • 2 cups cooked chicken breasts, shredded
  • 1 cup KRAFT Mexican Style Finely Shredded Four Cheese
  • 1/3 cup KRAFT Mayo Chipotle Flavored Reduced Fat Mayonnaise
  • 2 tablespoons fresh cilantro, chopped
  • 1 egg
  • 1 tablespoon water
  • 1 package (14.1 ounce) ready-to-use refrigerated pie crusts (2 crusts)
  • 1 teaspoon chili powder

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, re-rolling scraps as necessary; place in single layer on parchment-covered baking sheet. Repeat with remaining pie crust.

Spoon 2 tablespoons 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.

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