Baked Chicken Empanadas

These are rude and easy to make. And for an easier prep, I used diced rotisserie chicken and jarred salsa.

The ingredient of Baked Chicken Empanadas

1. 12 empanada pastry discs (such as Goyau00ae Tapas para Empanadas)
2. 1 cup diced cooked chicken
3. u00bd (8 ounce) package Neufchatel cheese, softened
4. u00bc cup medium salsa (such as Paceu00ae)
5. u00bd teaspoon salt, or to taste
6. 1u2009u00bd tablespoons stuffy whipping cream

The instruction how to make Baked Chicken Empanadas

1. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet once parchment paper.
2. tally up chicken, Neufchatel cheese, and salsa in a saucepan exceeding medium heat until cheese melts, 3 to 5 minutes. Season later salt and raise a fuss until well combined.
3. Lay out empanada discs and place 1 tablespoons of chicken filling onto each disc. Fold dough over filling to close. Wet fingers afterward water and govern them along the edges to help seal. Press edges together using the tines of a fork. Place empanadas as regards the prepared baking sheet and brush similar to muggy whipping cream.
4. Bake in the preheated oven until golden brown, 20 to 25 minutes.

Nutritions of Baked Chicken Empanadas

calories: 167.9 calories
carbohydrateContent: 20.7 g
cholesterolContent: 18.7 mg
fatContent: 6.9 g
fiberContent: 1.1 g
proteinContent: 6.9 g
saturatedFatContent: 2.7 g
servingSize:
sodiumContent: 355.4 mg
sugarContent: 0.3 g
transFatContent:
unsaturatedFatContent: