BUFFALO CHICKEN EMPANADAS

5/5

Prep time:  20 minsCook time:  26 minsTotal time:  46 mins serves: 6 4SP blue & purple, 5SP green/4PP

Ingredients

  • 1 cup self raising flour
  • 1 cup non fat plain greek yogurt (for best results I like to use just under 1 cup)
  • 1 cup (4oz) cooked shredded chicken
  • 2 oz light cream cheese, softened
  • ¼ cup ranch dressing (I used my zero point recipe linked above in write up)
  • 2 Tbsp Frank’s hot sauce
  • ½ cup reduced fat shredded cheese, I used Trader Joe’s 3 cheese blend
  • Egg whites for brushing
  • Little extra flour for dusting

Instructions

  1. Preheat oven to 375F, line a baking sheet with some parchment paper and lightly spray with cooking spray.
  2. First make your 2 ingredient dough, mix your flour with your greek yogurt, for best results I use just a little less yogurt than flour. Knead dough together and shape into 2 balls, then divide those 2 balls into 3 balls each, I weighed mine out and each ball of dough was 2.2oz (so you need 6 balls weighing approx 2.2oz each)
  3. Now make your filling by mixing together your chicken, cream cheese, ranch, shredded cheese and hot sauce.
  4. Dust your work surface with a little flour and roll each dough ball out, use a rolling pin if needed, I found it best to use it.
  5. Scoop about ¼ cup of filling onto your rolled out dough, fold dough over forming a pocket and then use a fork to seal ends shut, also use the fork to poke some holes in the middle of your finished empanada. Repeat with remaining dough balls
  6. Place empanadas onto the baking sheet and brush with egg whites.
  7. Bake in the oven for 26 minutes or until golden brown, remove from oven and serve warm.
  8. These will freeze well, store any leftovers in the fridge.

NotesFreestyle SP- (blue & purple) 4 using WW recipe builder
Smart Points- (green) 5 using WW recipe builder
Points Plus- 4 using PP calculator
Nutritional info… Calories 168…Fat 3.6g…Sat fat 2g…Carbs 16.8g…Fiber 0.7g…Sugar 1.9g…Protein 13.9g.. Using My Fitness Pal

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