Name: Baked Chicken Empanadas
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Empanada pastry discs (such as Goya® Tapas para Empanadas) - 12; Diced cooked chicken - 1 cup; Neufchatel cheese, softened - ½ (8 ounce) package; Medium salsa (such as Pace®) - ¼ cup; Salt, or to taste - ½ teaspoon; Heavy whipping cream - 1 ½ tablespoons

Ingredients for - Baked Chicken Empanadas

1. Empanada pastry discs (such as Goya® Tapas para Empanadas) 12

2. Diced cooked chicken 1 cup

3. Neufchatel cheese, softened ½ (8 ounce) package

4. Medium salsa (such as Pace®) ¼ cup

5. Salt, or to taste ½ teaspoon

6. Heavy whipping cream 1 ½ tablespoons

How to cook deliciously - Baked Chicken Empanadas

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

2 . Stage

Combine chicken, Neufchatel cheese, and salsa in a saucepan over medium heat until cheese melts, 3 to 5 minutes. Season with salt and stir until well combined.

3 . Stage

Lay out empanada discs and place 1 tablespoons of chicken filling onto each disc. Fold dough over filling to close. Wet fingers with water and run them along the edges to help seal. Press edges together using the tines of a fork. Place empanadas on the prepared baking sheet and brush with heavy whipping cream.

4 . Stage

Bake in the preheated oven until golden brown, 20 to 25 minutes.