Chicken Enchilada Empanadas
Chicken enchilada empanadas are a great party starter or delicious school snack for the kids! Pair with salsa and sour cream for some added flavor!
Ingredients
Serves4
2 cups | Rotisserie chicken, from the deli, shredded |
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1/2 cup | Enchilada sauce |
1 1/2 cups | Mexican cheese, shredded |
1/2 | White onion |
2 cans | Break and bake biscuits |
Garnish | Cilantro |
Garnish | Sour cream |
Garnish | Roma tomatoes |
Directions
Preheat oven to 375° Fahrenheit.
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.