Paula Deen Chicken Empanadas

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 208.0
  • Total Fat: 14.0 g
  • Cholesterol: 25.2 mg
  • Sodium: 279.4 mg
  • Total Carbs: 14.1 g
  • Dietary Fiber: 0.1 g
  • Protein: 6.9 g

View full nutritional breakdown of Paula Deen Chicken Empanadas calories by ingredient
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Paula Deen Chicken Empanadas Paula Deen Chicken Empanadas
Number of Servings: 15


    3 cups chopped, cooked chicken
    1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
    4 ounces cream cheese, softened
    1/4 cup chopped red bell pepper
    1 jalapeno, seeded and chopped
    1 tablespoon ground cumin
    1 1/2 teaspoons salt
    1/2 teaspoon pepper
    1 (15-ounce) package refrigerated pie crusts


Preheat oven to 400 degrees F.

Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.

Number of Servings: 15

Recipe submitted by SparkPeople user BRITTENB.

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