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Chicken Empanadas
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Yield: 7 Servings (2 empanadas per serving = 5 points for blue, 4 points for purple, 6 points for green)

Keyword: freestyle, weight watchers, ww
Ingredients
  • 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
Instructions
  1. Preheat oven to 400 degrees F.

  2. In a medium bowl mix together the chicken breast, salsa, Mexican cheese, cilantro, cumin and garlic powder. Set aside.

  3. Sprinkle a small amount of flour on your work surface. Unroll the pie crust. Go over it with a roller.

  4. 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.

  5. 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.

  6. In a small bowl, whisk together the egg and water. Brush the egg wash over the empanadas.

  7. Bake for 15 minutes or until the empanadas are golden brown.