Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 154.5
- Total Fat: 6.4 g
- Cholesterol: 16.4 mg
- Sodium: 401.7 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 1.0 g
- Protein: 8.5 g
View full nutritional breakdown of Hungry Girl Chicken Empanadas calories by ingredient
Hungry Girl Chicken Empanadas
Submitted by: SCHNECKERLIntroduction
Really simple to make and pretty tasty to boot! Really simple to make and pretty tasty to boot!Number of Servings: 6
Ingredients
-
6 Ounces cooked and pulled chicken breast
1/4 cup salsa
One Roll of Pillsbury Crescent Creations cut into 6 rectangles
Salt & Pepper to taste
Directions
Spray cookie sheet with oil and set aside. Preheat over to 375F.
Cook and pull chicken. Add to a bowl with salsa and season with salt and pepper if desired. Set aside.
Open crescent rolls and cut in half. Cut each half into thirds for six even rectangles. Pull rectangles apart some to create a bigger workspace.
Fill each crescent rectangle with equal portion of chicken and salsa mixture. Put the mixture to one end, not in the center. Fold crescent over to create pouch. Use a fork dipped in water to crimp the edges and seal shut.
Put on the cookie sheet and cook in the oven 12 minutes or until golden brown. Serve with salsa and sour cream.
Serving Size: Makes Six Servings - One Empanada
Number of Servings: 6
Recipe submitted by SparkPeople user SCHNECKERL.
Cook and pull chicken. Add to a bowl with salsa and season with salt and pepper if desired. Set aside.
Open crescent rolls and cut in half. Cut each half into thirds for six even rectangles. Pull rectangles apart some to create a bigger workspace.
Fill each crescent rectangle with equal portion of chicken and salsa mixture. Put the mixture to one end, not in the center. Fold crescent over to create pouch. Use a fork dipped in water to crimp the edges and seal shut.
Put on the cookie sheet and cook in the oven 12 minutes or until golden brown. Serve with salsa and sour cream.
Serving Size: Makes Six Servings - One Empanada
Number of Servings: 6
Recipe submitted by SparkPeople user SCHNECKERL.
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