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.
cost per recipe: $9.95
The price is determined by the national average.
packages (about 15 ounces each ) refrigerated pie crust
cups chopped boneless, skinless chicken breasts, cooked
medium onion, chopped (about 1/2 cup)
can (about 11 ounces) Mexican style corn, drained or 1 1/4 cups frozen whole kernel corn
can (about 4 ounces) chopped green chili pepper, drained
jar (16 ounces) Pace® Picante Sauce
Heat the oven to 400°F. Let the pie crusts stand at room temperature for 15 minutes.
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.
Bake for 20 minutes or until the empanadas are golden brown.