How to make it

  • Remove pie crusts pouches from box. Let stand at room temp. for 20 mins.
  • Heat cream cheese in small heavy saucepan over low heat;cook and stir until melted. Add cilantro,salsa,cumin,salt and garlic powder;stir till smoth. Stir in chicken;remove from heat.
  • Unfold pie crusts;remove plastic. Roll out slightly on floured surface. Cut crusts into 3" rounds using biscuit cutter. Reroll pie crust scraps and cut enough additional to equal 20 rounds.
  • Preheat oven to 425. Line baking sheet with foil. Place about 2 tsps. of chicken mixture in center of each round. Brush edges lightly with water. Pull one side of dough over filling to form half circle; pinch edges to seal.
  • Place 10 to 12 empanadas on prepared sheet;brush with egg wash lightly. Bake 16 to 18 mins or till lightly browned. Serve with salsa.
  • Can be prepare ahead and frozen.. Bake for 18 to 20 mins.

Reviews & Comments 4

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    " It was excellent "
    m11andrade ate it and said...
    We are going to make these often! Thanks for sharing this!
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    " It was excellent "
    flavors ate it and said...
    Hey now this sounds delish and easy. How much chicken? Great post and another 5. MJ
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    " It was excellent "
    debbie919 ate it and said...
    This sounds really much chicken do you use? Thanks!
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  • joe1155 8 years ago
    Yum. Sounds really tasty.
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