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Taco Chicken Empanadas

Taco Chicken Empanadas

4 2

Using refrigerated pie crusts make these empanadas easy and tasty...filled with chicken, corn and green chiles, they're perfect for those nights when you need dinner on the go.

serves 16 people


cost per recipe: $9.95

The price is determined by the national average.

  • 2

    packages (about 15 ounces each ) refrigerated pie crust

  • 1 1/2

    cups chopped boneless, skinless chicken breasts, cooked

  • 1

    medium onion, chopped (about 1/2 cup)

  • 1

    can (about 11 ounces) Mexican style corn, drained or 1 1/4 cups frozen whole kernel corn

  • 1

    can (about 4 ounces) chopped green chili pepper, drained

  • 1

    jar (16 ounces) Pace® Picante Sauce - Medium

view nutrition info

How to Make It

Step 1

Heat the oven to 400°F. Let the pie crusts stand at room temperature for 15 minutes.

Step 2

Stir the chicken, onion, corn, chiles and picante sauce in a medium bowl. Cut 8 (4-inch) rounds from each pie crust, re-rolling the dough as needed. For each empanada, place 2 tablespoons chicken mixture in the center of each round. Pinch the edges together to seal and place on 2 baking sheets.

Step 3

Bake for 20 minutes or until the empanadas are golden brown.

Recipe Tips

  • Easy Substitution: Substitute 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.

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Made With
Pace® Picante Sauce - Medium

Pace® Picante Sauce - Medium


Ratings & Reviews

  • Laurabland

    March 27, 2009

    Taco Chicken Empanadas

    It was so very yummy!

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  • lelor

    January 20, 2008

    Taco Chicken Empanadas

    This is great for one of those snacky afternoons. I will definitely make it again. My family made a dip of sour cream and salsa to go with it. Yummy!

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