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Ingredients

Vegetable cooking spray

1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained

1 cup Pace® Salsa Verde

2 cups shredded Mexican cheese blend (about 8 ounces)

1/2 cup frozen whole kernel corn, thawed

1 green onion, chopped (about 2 tablespoons)

1 egg white

1 tablespoon water

14 disks (6-inch) frozen flour or corn empanada dough, at room temperature

1 cup light sour cream

4 1/2 teaspoons lime juice

1 cup coarsely chopped drained jarred roasted red peppers

1/2 poblano chile, seeded and diced (about 2 tablespoons)

2 tablespoons chopped fresh cilantro leaves

Description

These Easy-to-make, Baked Empanadas Are Filled With Chicken, Cheese, Corn And Salsa.&#160;Dipped In This Kicked Up Red Pepper Dip, They're Sure To Get The Party Started!<br />

Campbells Kitchen