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

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Recipe Summary test

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
12
Yield:
12 empanadas
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

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  • Combine chicken, Neufchatel cheese, and salsa in a saucepan over medium heat until cheese melts, 3 to 5 minutes. Season with salt and stir until well combined.

  • Lay out empanada discs and place 1 tablespoons of chicken filling onto each disc. Fold dough over filling to close. Wet fingers with water and run them along the edges to help seal. Press edges together using the tines of a fork. Place empanadas on the prepared baking sheet and brush with heavy whipping cream.

  • Bake in the preheated oven until golden brown, 20 to 25 minutes.

Nutrition Facts

168 calories; protein 6.9g; carbohydrates 20.7g; fat 6.9g; cholesterol 18.7mg; sodium 355.4mg. Full Nutrition
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