Shredded Chicken Empanadas with Cheese

Experience a delicious burst of flavor when you try Shredded Chicken Empanadas with Cheese. Simply combine shredded cooked chicken, Mexican-style cheese, chipotle aioli and fresh cilantro for the delicious empanada filling.
Ready in
40 minutes


  • 2 cups shredded cooked chicken breasts
  • 1 cup KRAFT Mexican Style Finely Shredded Four Cheese
  • 1/3 cup KRAFT Chipotle Aioli
  • 2 tbsp. chopped fresh cilantro
  • 1 egg
  • 1 tbsp. water
  • 1 pkg. (14.1 oz.) eady-to-use refrigerated pie crusts (2 crusts)
  • 1 tsp. chili powder


Prep Time
25 minutes
Cook Time
15 minutes
Ready in
40 minutes
  1. Heat oven to 375ºF.
  2. Combine first 4 ingredients. Whisk egg and water until blended.
  3. Unroll 1 pie crust on lightly floured surface; roll out to 12-inch diameter with rolling pin. Cut into 8 (4-inch) rounds with biscuit cutter, rerolling scraps as necessary; place in single layer on parchment-covered baking sheet. Repeat with remaining pie crust.
  4. Spoon 2 Tbsp. chicken mixture onto center of each dough round; brush edge with egg. Fold in half. Gently press tops to remove excess air; seal edges with fork. Brush with remaining egg. Sprinkle with chili powder.
  5. Bake 15 min. or until golden brown.