Serves: 12
Total Calories: 194
Yield: 12
Flatten each roll into a 6 to 7-inch circle. Cover with plastic wrap and let rest while making filling. Combine remaining ingredients in a bowl and mix well. Remove plastic wrap from rolls. Place about 1/4 cup filling onto each circle being careful not to let it touch the edges. Wet the edges of each circle with water. Fold dough in half over filling and press the edges together with a fork to seal. Bake at 350°F 15-20 minutes or until nicely browned. Queso Dip: Cut cheese into pieces and place in a microwave safe bowl. Microwave one minute at a time until melted. Add tomatoes and green chiles and stir until well combined.
This Baked Chicken Empanadas recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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