Taco Chicken Empanadas

Campbell's Taco Chicken Empanadas Recipe

Using refrigerated pie crusts make these empanadas easy and tasty...filled with chicken, corn and green chiles, they're perfect for those nights when you need dinner on the go.

At a glance


30 min.


1 hr. 5 min.



Servings: 2 empanadas each

Bake: 20 min.

Stand: 15 min.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

2 packages (about 15 ounces each ) refrigerated refrigerated pie crust
1 1/2 cups chopped cooked chicken
1 medium onion, chopped (about 1/2 cup)
1 can (about 11 ounces) Mexican style corn, drained or 1 1/4 cups frozen whole kernel corn
1 can (about 4 ounces) chopped green chili peppers, drained
1 jar (16 ounces) Pace® Picante Sauce

How to Make It

  • 1

    Heat the oven to 400°F. Let the pie crusts stand at room temperature for 15 minutes.

  • 2

    Stir the chicken, onion, corn, chiles and picante sauce in a medium bowl. Cut 8 (4-inch) rounds from each pie crust, re-rolling the dough as needed. For each empanada, place 2 tablespoons chicken mixture in the center of each round. Pinch the edges together to seal and place on 2 baking sheets.

  • 3

    Bake for 20 minutes or until the empanadas are golden brown.

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  • Easy Substitution: Substitute 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
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