Creamy Chicken Empanadas
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Cook time: 
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Serves: 24
 
Quick and easy creamy chicken empanadas.
Ingredients
  • 1lb fresh or frozen chicken breast
  • ½ cup salsa
  • 2oz cream cheese
  • ½ cup shredded cheese (cheddar, pepperjack, colby etc..)
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 cans crescent rolls
  • ¼ cup of flour
  • 1 egg
Instructions
  1. Add chicken, salsa, cumin, cream cheese, salt and pepper to a slow cooker and cook on low for about 3 hours or high for 1½ hours.
  2. Once the chicken is cooked through (and registers 165 on a meat thermometer) remove from slow cooker and immediately shred into wispy pieces.
  3. Roll out the crescent dough one can at a time on a floured surface, and use a biscuit cutter, mason jar lid or drinking glass to cut circles in the dough.
  4. Lightly sprinkle flour on the top of the dough and place a small amount of cheese in the center of the circle, topping with about 1 teaspoon of shredded chicken filling.
  5. Fold the circle over, creating a semi circle, and use a fork to seal around around the edges. If the dough is too sticky, sprinkle a little more flour on top.
  6. Whisk one egg in a small bowl and gently brush egg wash on top of the finished empanadas and place on top of a parchment lined baking sheet.
  7. Bake according to directions on your crescent roll can (typically 10 min at 375 degrees).
  8. Remove from heat and serve immediately.
Recipe by My Frugal Adventures at https://myfrugaladventures.com/2018/06/fifa-world-cup-party-coca-cola/