Chicken Green Chile Football Empanadas

Are you ready for some football empanadas? These chile- and cheese-filled pies are a cinch to make and look great on your gameday appetizer table.
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35 Minutes Prep
1 Hour 5 Minutes Total
Pie Icon
12 Servings


Ingredient List
  • Small check mark in a circle icon 3/4 cup chopped cooked chicken
  • Small check mark in a circle icon 1/2 cup sliced green onions
  • Small check mark in a circle icon 1/2 cup shredded Mexican cheese blend (2 oz)
  • Small check mark in a circle icon 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • Small check mark in a circle icon 2 oz cream cheese (from 8-oz package), softened
  • Small check mark in a circle icon 4 teaspoons Old El Paso™ chicken taco seasoning mix (from 0.85-oz package)
  • Small check mark in a circle icon 1 egg, beaten
  • Small check mark in a circle icon 1 teaspoon water
  • Small check mark in a circle icon 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • Small check mark in a circle icon Guacamole, if desired
  • Small check mark in a circle icon Salsa, if desired
Preparation
  1. Heat oven to 375°F. Line large rimmed pan with cooking parchment paper. In medium bowl, mix chicken, green onions, cheese, chiles, cream cheese and taco seasoning mix. In small bowl, mix egg and water.
  2. Unroll one of the pie crusts. Using 4 1/2-inch football cookie cutter, cut out 12 footballs from crust, rerolling dough scraps together as necessary. Repeat with second pie crust, to total 24 footballs.
  3. Place about 2 tablespoons filling in center of football; spread slightly to create even layer on dough with 1/4-inch border around all sides. Brush egg wash around outer edge of football, then gently stretch second dough football and place over top; using fork, crimp edges to seal together. Repeat with remaining pieces of dough. Place on pan.
  4. Using paring knife, score laces into top of each empanada.
  5. Brush tops with egg wash. Bake 27 to 30 minutes or until golden brown. Serve with guacamole and salsa.
Expert Tips
  • We used rotisserie chicken for this recipe, but feel free to use leftover chicken breasts or thighs.
  • Don’t have a football-shaped cutter? Use a pliable 3 1/2-inch round cutter, and bend into the shape of a football.
Nutrition
Calories200(Calories from Fat110),Total Fat12g(Saturated Fat5g,Trans Fat0g),Cholesterol40mgSodium350mgTotal Carbohydrate18g(Dietary Fiber0g Sugars0g),Protein5g;% Daily Value*:Vitamin A6%;Vitamin C4%;Calcium4%;Iron2%; Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat; Carbohydrate Choices:1 *Percent Daily Values are based on a 2,000 calorie diet.