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Prep Time: 20 Minutes Cook Time: 22 Minutes |
Ready In: 42 Minutes Servings: 12 |
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Got this from the Great Tasting Wraps cookbook. Have made it a few times and made some modifications to the original. Each empanada is pretty big. Ingredients:
1 (5 -6 ounce) package spanish rice mix (made using package directions) |
1 cup cooked chicken (shredded or chopped) |
1 cup shredded cheddar cheese |
1/2 cup sliced green onion |
1/4 cup chopped black olives |
1 (3 ounce) can chopped green chilies |
1 (15 ounce) package refrigerated pie crusts |
Directions:
1. combine rice, chicken, cheese, onions, olives in a large bowl.
2. Mix well.
3. Lay out pie crusts on cookie sheets.
4. Spoon 1/2 of mixture onto the middle/side of each crust. Stay away from very edges.
5. Fold crust over and crimp edges.
6. Bake on cookie sheet at 400 degrees F for 20-22 minutes until golden brown.
7. Serve with choice of salsa, hotsauce, or a dab of sour cream.
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