Chicken Enchilada Empanadas
|1 1/2 cups|
Mexican cheese, shredded
Break and bake biscuits
Preheat oven to 375°F.
Shred rotisserie chicken and mix with enchilada sauce and chopped onions.
Separate biscuits and flatten.
Place 1 large spoonful of empanada mixture and sprinkle cheese inside then fold dough over. Seal the edges with a fork.
Sprinkle more enchilada sauce and cheese over the top of the empanadas before putting in the oven on a baking sheet.
Bake 20 minutes. Let cool. Serve.