Chicken Empanadas

This was definitely a 5-star recipe! I love pie crusts and it was perfect for this meal!

Submitted by: Jessica

Ingredients

• 3 cups cooked, shredded chicken
• 1 (8-ounce) package shredded Colby and Monterrey Jack cheese (or whatever cheese you like. All I had on hand was cheddar and that was still good!)
• 4 ounces cream cheese, softened (I used light and it was still really good!)
• 3 oz green chilies
• 1 jalapeno, seeded and chopped. *optional
• 1/2 Tbl ground cumin
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 1 package refrigerated pie crusts. Should have 2 pie crusts.
• Water

Preheat oven to 400*F. Lightly grease a baking sheet. In a large bowl, combine all the ingredients except for the water and pie crust. Unroll 1 pie crust onto a lightly floured surface. Place half of the chicken mixture on one half of the pie crust, then fold pie crust over (in half) over the filling. Lightly brush the edge of the crust with water. Press edges down with a fork to seal. Do the same thing with the second pie crust and the other half of the chicken mixture. Put on baking sheet and sprinkle top with cheese. Bake for 25 minutes.