Chicken, Bean and Cheese Empanadas

• chicken legs with thigh↗1 lb
• olive oil↗2 tablespoons
• (1/2 ounce) packet sazon goya1
• oregano↗1 tablespoon
• salt↗1 teaspoon
• cheddar cheese, shredded↗1 cup
• cannellini beans, drained↗15 1⁄2 ounces
• salsa1⁄4 cup
• empanada wrappers (goya discos)↗20

Step-by-step instructions

1. 1

   In a large saute pan, brown chicken in heated olive oil.

2. 2

   Add sazon, oregano and fill with water until chicken in half covered.

3. 3

   Cook Chicken thoroughly, about 30-40 minutes. Drain water.

4. 4

   Let cool until easy to handle.

5. 5

   Remove skin and shred chicken.

6. 6

   Mix into chicken balance of ingredients, except for discos. Let cool.

7. 7

   Preheat oven to 375.

8. 8

   Thaw discos if frozen.

9. 9

   Take mixture and add 1-2 tbsps and put on center of disco.

10. 10

    Fold into half moon and secure edges with fork tongs.

11. 11

    Ley empanadas on a baking sheet and brush top with butter.

12. 12

    Bake for 15-20 minutes, or until top is brown.

13. 13

    Serve warm and enjoy.