Cooking Directions

• Heat the oven to 400°F. Let the pie crusts stand at room temperature for 15 minutes.
• Stir the chicken, onion, corn, chiles and picante sauce in a medium bowl. Cut 8 (4-inch) rounds from each pie crust, re-rolling the dough as needed. For each empanada, place 2 tablespoons chicken mixture in the center of each round. Pinch the edges together to seal and place on 2 baking sheets.
• Bake for 20 minutes or until the empanadas are golden brown.

Ingredients

• 2 packages (about 15 ounces each ) refrigerated pie crust
• 1.5 cups chopped boneless, skinless chicken breasts, cooked
• 1 medium onion, chopped (about 1/2 cup)
• 1 can (about 11 ounces) Mexican style corn, drained or 1 1/4 cups frozen whole kernel corn
• 1 can (about 4 ounces) chopped green chili pepper, drained
• 1 jar (16 ounces) Pace® Picante Sauce