1371584408972

Prep Time15 minsCook Time15 minsTotal Time30 mins 

Yield: 7 Servings (2 empanadas per serving = 5 points for blue, 4 points for purple, 6 points for green)Keyword: freestyle, weight watchers, we

Ingredients

  • 1 refrigerated pie crust
  • 1 boneless, skinless chicken breast, cooked and chopped
  • 1/4 cup fat-free salsa
  • 1/2 cup reduced-fat Mexican cheese
  • 1 tablespoon chopped cilantro
  • 1/8 teaspoon cumin
  • 1/8 teaspoon garlic powder
  • 1 egg
  • 1 tablespoon water

Instructions

  1. Preheat oven to 400 degrees F.
  2. In a medium bowl mix together the chicken breast, salsa, Mexican cheese, cilantro, cumin and garlic powder. Set aside.
  3. Sprinkle a small amount of flour on your work surface. Unroll the pie crust. Go over it with a roller.
  4. Use a 3″ circle cutter to cut out 14 circles. I made 9 circles the first time, then I rolled the scraps into a ball and rolled it out again to get my last 5 circles.
  5. Add a tablespoon of the chicken mixture to the center of the dough, then fold together and pinch the edges. Use a fork to seal the edges together. Repeat with the rest of the ingredients. Place the empanadas on a baking sheet lined with parchment paper.
  6. In a small bowl, whisk together the egg and water. Brush the egg wash over the empanadas.
  7. Bake for 15 minutes or until the empanadas are golden brown.



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