Chicken Enchilada Empanadas
Set 1 teaspoon of the chicken filling in the center of each disc. Be careful not to overfill, since you won’t be able to seal the empanadas, and to prevent them from opening up while baking. Fold the ...
What you will need
4 oz Old El Paso™ Red Enchilada Sauce
4 oz chicken breast, cooked and shredded
3/4 cup Mexican shredded cheese
2 green onions, finely chopped
1 package Pillsbury™ Refrigerated Pie Crusts, at room temperature