Green Chile Chicken Empenadas

This recipe is something I posted as a comment on here a long time ago and I thought it was time to bring into the recipe line-up. It's so easy and so good. A perfect little appetizer or you can eat them for dinner like we do! I like to use pre-made pie dough but of course your own would be great, too. If you like a little more heat, add a diced and seeded jalapeno.

Green Chile Chicken Empenadas



3 cups cooked chicken ~ diced
1 7-ounce can diced green chiles
4 ounces cream cheese
1 cup shredded cheese
1 red bell pepper ~ diced
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon ground cumin
3 refrigerator pie crusts

Heat oven to 375 degrees.

In a large mixing bowl, combine the cream cheese, green chiles, shredded cheese and seasonings.

Stir in the cooked chicken.

Roll pie crusts out a little larger than original size.

Cut rounds with a 4 inch cookie cutter.

Place a heaping teaspoon of chicken mixture on one side of a dough round.

Brush edges with water and fold round in half.

Press edges together with a fork and place on a parchment paper lined cookie sheet.

Repeat with remaining chicken and pie dough.

Brush tops of empenadas with an egg wash and bake for 20 minutes or until lightly browned on top.

Serve with salsa, sour cream and guacamole.

The line-up.

Mix together the cream cheese, 

heese, green chile, red pepper 

and the seasonings.

Stir in the chicken.

Cut out the dough rounds.

Then place some of the chicken 

mixture on each one.

Fold it over....

..then press with a fork to seal.

Place on a cookie sheet and brush with an egg wash.

Bake 'em up!

Serve with sour cream, guac and salsa!!