Taco Chicken Empanadas Recipe | Kitchen Daily

Name: Taco Chicken Empanadas Recipe | Kitchen Daily
Ingredients: 2 (about 15 ounces each) refrigerated pie crust; 1 ½ chopped cooked chicken; 1 medium onion, chopped (about 1/2 cup); 1 can (about 11 ounces) Mexican-style corn, drained or 1 1/4 cups frozen whole kernel corn; 1 can (about 4 ounces) chopped green chiles, drained; 1 jar (16 ounces) Pace® Picante Sauce

Taco Chicken Empanadas Recipe | Kitchen Daily was pinched from <a href="http://www.kitchendaily.com/recipe/taco-chicken-empanadas" target="_blank">www.kitchendaily.com.</a>

INGREDIENTS

•

2 (about 15 ounces each) refrigerated pie crust

•

1 ½ chopped cooked chicken

•

1 medium onion, chopped (about 1/2 cup)

•

1 can (about 11 ounces) Mexican-style corn, drained or 1 1/4 cups frozen whole kernel corn

•

1 can (about 4 ounces) chopped green chiles, drained

•

1 jar (16 ounces) Pace® Picante Sauce

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes