Fiesta Chicken Empanada

This was a first time recipe we tried the other day and it turned out pretty yummy so I thought I'd share!














INGREDIENTS:
1 (15 oz) pkg. refrigerated pie crusts, softened
1 tablespoon olive oil
1 medium onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 (10 oz) can chunk white chicken breast in water, drained OR
1/2 lb-1 lb chicken breasts cut into cubes (depending on how much chicken you want)
4 teaspoons dry fajita seasoning
1/2 cup Cheese 'n Salsa dip
1 egg, beaten

*If using non canned chicken, cook first. I just used a skillet and kinda shredded it as it cooked. Then add it when it calls for it in the directions.

1. Heat oven to 400 degrees. Roll out 1 crust, place on ungreased 14 inch pizza pan or cookie sheet.
2. Heat oil in large skillet, add onion and bell peppers. Cook 5 minutes, stirring occasionally. Add chicken and fajita seasoning; mix well.
3. Spoon chicken mixture onto crust to within 1 inch of edge. Spread cheese 'n salsa dip over chicken mixture. Brush edge of crust with water. Place remaining crust over filling. Press edges firmly to seal. Brush top with beaten egg.
4. Bake at 400 for 20-25 minutes or until deep golden brown. Cover edge of crust with strips of foil after 10 minutes of baking to prevent excessive browning. Cut into wedges. Garnish with sour cream and extra cheese 'n salsa dip.

Makes 6 servings.