Chicken, Bean And Cheese Empanadas

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

1. In a large saute pan, brown chicken in heated olive oil.
2. Add sazon, oregano and fill with water until chicken in half covered.
3. Cook Chicken thoroughly, about 30-40 minutes. Drain water.
4. Let cool until easy to handle.
5. Remove skin and shred chicken.
6. Mix into chicken balance of ingredients, except for discos. Let cool.
7. Preheat oven to 375.
8. Thaw discos if frozen.
9. Take mixture and add 1-2 tbsps and put on center of disco.
10. Fold into half moon and secure edges with fork tongs.
11. Ley empanadas on a baking sheet and brush top with butter.
12. Bake for 15-20 minutes, or until top is brown.
13. Serve warm and enjoy.

chicken, olive oil, sazon goya, oregano, salt, cheddar cheese, beans, salsa, empanada wrappers

Taken from www.food.com/recipe/chicken-bean-and-cheese-empanadas-167293 (may not work)