Taco Chicken Empanadas

Image of Taco Chicken Empanadas, Kitchen Daily
Login to Save

Ingredients

  • 2 package (about 15 ounces each) refrigerated pie crust
  • 1 1/2 cup chopped cooked chicken
  • 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 chiles , drained
  • 1 jar (16 ounces) Pace® Picante Sauce

Description

Taco Chicken Empanadas - The Huffington Post

Kitchen Daily Favicon Kitchen Daily
View Full Recipe

Back to top