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Easy Chicken Empanadas

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  • 45 minutes
  • Serves 24

INGREDIENTS

1

box refrigerated pie crusts

2 cups

shredded cooked chicken

4 oz

cream cheese, softened

1 cup

shredded Mexican blend cheese

1 4.5 ounce can

diced green chilis

1/2 cup

Tomatoes with green chili, drained (I used Rotel)

1/4 cup

diced green onions

1/2 tsp

salt

1/8 tsp

ground black pepper

1

egg, beaten