These baked chicken empanadas are quick and easy to make. And for even easier prep, I used diced rotisserie chicken and jarred salsa for this recipe.
Ingredients
- 12 empanadas pastry discs , such as Goya empanada dough discs
- 1 cup diced cooked chicken
- 0.5 packages Neufchatel cheese , 8 ounce
- 0.25 cups medium salsa , such as Pace
- 0.5 teaspoons salt , or to taste
- 1.5 tablespoons heavy cream
Instructions
-
1
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
-
2
Combine chicken, Neufchatel cheese, and salsa in a saucepan over medium heat until cheese melts, 3 to 5 minutes; season with salt and stir until well combined.
-
3
Drop 1 tablespoon chicken filling onto each empanada disc; fold dough over filling to enclose. Wet fingers with water; run along dough edges to help seal. Press edges together using the tines of a fork. Place empanadas on the prepared baking sheet; brush with heavy cream.
-
4
Bake in the preheated oven until golden brown, 20 to 25 minutes.
Nutrition Facts
Per serving
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