Chicken empanada

Directions

1. 1
   Preheat oven to 350F
2. 2
   In a bowl, season your chicken however you like.
3. 3
   I use Chipotle and black pepper.
4. 4
   In a pan, heat vegitable oil at medium heat on stovetop.
5. 5
   When oil pops when you sprinkle water in it it's ready.
6. 6
   When pan is hot enough, place seasoned chicken breast in to cook till juices run clear.
7. 7
   In a sauce pan put the undrained can on beans, corn and green pepper in, let it simmer covered on medium heat.
8. 8
   When chicken breast is done cooking let it sit on a plate for a few minutes.
9. 9
   Then I put it in my ninja blender, a food processor will work ok too, you want to shred the chicken.
10. 10
    Put Shedded chicken back in the pan with 2/3 cup of water and the envelope of taco seasoning.
11. 11
    Cook for a few minutes over medium low heat.
12. 12
    String frequently so chicken doesn't stick.
13. 13
    When the water is almost gone, put taco seasoned chicken in a bowl, with the drained bean mix, add the cheese.
14. 14
    Mix with a spoon.
15. 15
    Rolls out the cresant rolls.
16. 16
    Flatten them out, add a heaping teaspoon of the chicken and bean mix to the cresant roll and roll them up.
17. 17
    Be sure to seal the mix in well, you don't want it to open while they are cooking.
18. 18
    Put in the preheated oven for 10 to 13 minutes.
19. 19
    Enjoy with sour cream, salsa, guacamole, whatever the preference.
20. 20
    Very yummy.