Mmmmmm….empanadas!! Just the thought of them makes my tummy happy! However, the points in a restaurant empanada are just too much.
These empanadas are 5 Freestyle points for two. I ate mine with a tablespoon of fat free sour cream making it 6 Freestyle points total and it was perfect.
They were so good I could have eaten the whole plate!
I did have a few spoonfuls of the filling left over, but that just meant my husband got to have a little appetizer. 🙂
He said he could have eaten just the filling for dinner.
Mexican food is one of my favorites. Italian is my #1 favorite, but Mexican is a close second.
There are so many delicious Mexican foods that can be low in Weight Watchers points. If you are looking for some ideas check out my Jerk Tacos and Chicken Tostadas.
These empenadas could be even less in points if you make them with the 2 ingredient dough. For me personally, I love empanadas with regular dough.
See the recipe below!
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for more dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Yield: 7 Servings (2 empanadas per serving = 5 points for blue, 4 points for purple, 6 points for green)
- 1 refrigerated pie crust
- 1 boneless, skinless chicken breast, cooked and chopped
- 1/4 cup fat free salsa
- 1/2 cup reduced fat Mexican cheese
- 1 tablespoon chopped cilantro
- 1/8 teaspoon cumin
- 1/8 teaspoon garlic powder
- 1 egg
- 1 tablespoon water
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Preheat oven to 400 degrees F.
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In a medium bowl mix together the chicken breast, salsa, Mexican cheese, cilantro, cumin and garlic powder. Set aside.
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Sprinkle a small amount of flour on your work surface. Unroll the pie crust. Go over it with a roller.
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Use a 3″ circle cutter to cut out 14 circles. I made 9 circles the first time, then I rolled the scraps into a ball and rolled it out again to get my last 5 circles.
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Add a tablespoon of the chicken mixture to the center of the dough, then fold together and pinch the edges. Use a fork to seal the edges together. Repeat with the rest of the ingredients. Place the empanadas on a baking sheet lined with parchment paper.
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In a small bowl, whisk together the egg and water. Brush the egg wash over the empanadas.
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Bake for 15 minutes or until the empanadas are golden brown.
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