Ingredients

• Cooked Chicken – Cooked, shredded chicken breast or chicken thighs can be used. You can use rotisserie chicken, or leftover chicken from Rotisserie Chicken Breast Tenders, Skillet Chicken Fajitas, Instant Pot Chicken Tinga, or Crock Pot Chicken Tacos.
• Corn – Feel free to use canned, frozen, or fresh corn.
• Onion – I like to use white or yellow onion. However, you could use Vidalia or chopped green onions.
• Garlic – Fresh garlic or pre-minced garlic works well in this recipe.
• Cilantro – Use fresh cilantro, if desired. If you prefer, you can leave it out.
• Cream cheese – regular cream cheese works best, but you can use low-fat cream cheese.
• Pepper Jack Cheese – Monterey Jack cheese with peppers adds a bit of spice to the cheese. However, you can use any shredded cheese you prefer.
• Chipotle chilies – I used chipotle chiles in adobo sauce. However, chipotle salsa could be substituted.
• Salt and pepper

Directions

Make The Empanada Filling

1. Spray a saute pan or skillet with nonstick spray, or use a little oil, and place on the stove over medium heat to cook onion until it is translucent. Add the garlic and cook another minute.

2. Add the chipotle, cream cheese, and pepper jack cheese and cook until it is melted and combined. Add the chicken and corn and heat for 2 minutes.

3. Remove from the heat and add the cilantro.

4. Preheat the oven to 400°.

Assemble The Empanadas

1. Roll out the pie crust and use a large circle cutter or turn a bowl upside down and cut around it with a knife.

2. Place a large spoon of chicken filling in the middle of each pastry dough circle. Pull up the two sides of the circle and pinch the sides together, then use a fork and crimp the edges to seal well.

3. Brush the tops with egg white.

How Long To Bake Empanadas

1. Place the empanadas in the oven and bake until they are golden brown, about 18 to 20 minutes.

2. Serve with sour cream and salsa.