Chicken Empanadas

Prep 10 m
Cook 13 m
Bake 20 m



  1. 1 of 4 Heat oven to 400 degrees . In a large nonstick skillet, heat oil over medium. Add onion and saute 4 minutes. Crumble in chicken and season with cumin, salt and pepper. Cook, breaking apart with a spoon, 5 minutes.
  2. 2 of 4 Stir in spinach, corn and 1/4 cup salsa; cook 4 minutes, until spinach is wilted. Remove from heat and stir in cheese.
  3. 3 of 4 Place 1 disco on a cutting board and roll out slightly. Place 2 tbsp filling in center of disco and fold in half to enclose filing. Pinch edge to seal and place on a large nonstick baking sheet. Repeat with remaining discos and filling.
  4. 4 of 4 Bake 18 to 20 minutes, until golden. Serve with tomatillo salsa on the side for dipping.
Nutrition Information for Chicken Empanadas
Servings Per Recipe:
Per Serving: 259 mg sodium, 2 g sugar, 9 g pro., 25 g carb., 1 g fiber, 9 g Fat, total, 3 g sat. fat, 207 kcal cal.