Chicken Empanadas

Ingredients:

Left over shredded chicken from chicken tacos

2 cans of Pillsbury biscuits (preferably non-butter kind)

Directions:

 Reheat your shredded chicken (that way you don’t have to cook them so long and risk burning your biscuits.

Roll out each biscuit and place small amounts of shredded chicken, cheese, and anything else you might want to add to half of your empanada (jalapenos, onions, etc)

Fold the dough in half (making a half circle)

Using a fork, press down the edges of your empanada.

Optional – brush on some butter on the outsides of your empanadas for a glossy look.

***be sure and not fill it too full and make the dough of your biscuit too thin.

Bake at 350 for about 10-15 minutes dependant upon the size of your biscuits that you used.  Just monitor and take out when golden brown.  Since your chicken has been heated up prior to making, you won’t have to worry about the insides being cold.