Baked Chicken Empanadas Recipe kerrough

1. 1

   Preheat oven to 400 degrees.

2. 2

   Saute the chopped onions in either vegetable or olive oil until slightly carmelized, then add in the chopped bell pepper.

3. 3

   Add the salt, pepper, and red pepper flakes to taste and continue to saute until the bell pepper is soft.

4. 4

   Add the frozen corn and cook just until its warmed through, then set aside vegetable mixture to use in a later step.

5. 5

   Take each pie crust and cut them into four even-sized wedges.

6. 6

   Spread about a table spoon or so onto half of the wedges, but you can use a bit more if youd like.

7. 7

   You probably wont use the whole can, just so you know, but whatevers left over can definately be eaten with the empanadas.

8. 8

   Sprinkle about 2 table spoons or so of the cheese mix ontop of the bean layer.

9. 9

   This can also be increased a bit if youd like, and also probably wont use up the whole bag.

10. 10

    Evenly distribute the shredded chicken and vegetable mixture onto the wedges with the beans and cheese.

11. 11

    Place the wedges without any toppings onto the covered once and seal the edges with a fork.

12. 12

    Then transfer them to two parchment lined or greased baking sheets and add a few steam slits to the top of each empanada.

13. 13

    Bake at 400 degrees for 15-20 minutes, or until a nice golden brown.

14. 14

    If youre planning on freezing these after cooking, take into account your inteded method of reheating.

15. 15

    If microwaving them, you can follow the directions as written.

16. 16

    If baking them from frozen, completely skip the baking step before freezing and lower the cooking temperature to 350 degrees when reheating, lengthening the cooking time to 25-30 min or until a nice golden brown.

* Per serving · 4 servings · Values may vary.