Easy chook Empanadas are a bit cheesy, spicy, and scrumptious, making them the appropriate birthday party food. 


Clean bird Empanadas are on my must make list for Cinco de Mayo. I need to proportion those little wallet full of fiesta flavors; hen, cheese, green chilies, and Rotel tomatoes. Finger size food makes me glad and we deserve a bit happiness this first week of may. now not to mention may additionally is my birthday month so it’s kinda the high-quality month ever.

Yes! vicinity a chunk of parchment paper on a cookie sheet. Lay unbaked empanadas on the sheet and then freeze till stable. location them in a freezer bag and save for up to three months.



  • 1 box refrigerated pie crusts
  • 2 cups shredded cooked chicken
  • 4 oz cream cheese, softened
  • 1 cup shredded Mexican blend cheese
  • 1 4.5 oz can diced green chilis
  • 1/2 cup Tomatoes with green chili, drained I used Rotel
  • 1/4 cup diced green onions
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 egg, beaten


  1. Preheat oven to four hundred degrees F.
  2. Line a baking sheet with parchment paper or spray with non-stick cooking spray.
  3. In a massive bowl, integrate chook, cream cheese, shredded cheese, inexperienced chilies, tomatoes with green chilies, inexperienced onions, salt and pepper. Stir till nicely mixed.
  4. Unroll one pie crust on a lightly floured floor. 
  5. The use of a three-inch biscuit or cookie cutter, cut out rounds. Re-roll dough as wanted.
  6. Repeat the use of both pie crusts in package deal.
  7. Lightly brush the periphery of each round with water. 
  8. Region one heaping teaspoon of bird mixture inside the middle of each spherical. 
  9. Fold dough over the filling and press edges collectively with a fork to seal.
  10. Repeat with ultimate rounds and mixture.
  11. Vicinity the empanadas on baking sheet and light brush the tops with crushed egg. 
  12. Bake for 12-15 minutes.

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