Ingredients:

- 1 package of pre-made empanada dough (8 count)

- 1 large chicken breast, cooked and shredded

- 1/2 cup diced onion

- 1/2 cup diced bell pepper

- 2 cloves of garlic, minced

- 1 tablespoon olive oil

- 1 teaspoon cumin

- 1/2 teaspoon chili powder

- 1/2 teaspoon garlic powder

- Salt and pepper, to taste

- Optional toppings: salsa, sour cream, guacamole

Direction:

1. Preheat your oven to 375°F (190°C).

2. In a pan, heat the olive oil over medium heat. Add the diced onion, bell pepper, and minced garlic. Cook for 2-3 minutes until vegetables are soft.

3. Add the shredded chicken to the pan and stir to combine with the vegetables. Season with cumin, chili powder, garlic powder, salt, and pepper. Cook for an additional 2-3 minutes until the chicken is heated through and the flavors are well combined.

4. On a lightly floured surface, roll out the pre-made empanada dough. Use a round cookie cutter or a small bowl to cut out circles from the dough.

5. Place a spoonful of the chicken mixture onto one half of the empanada dough circle. Fold the other half over the filling to form a half-moon shape. Use a fork to crimp the edges and seal the empanada closed.

6. Repeat with the remaining dough and filling to make a total of 8 empanadas.

7. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with olive oil and sprinkle with a pinch of salt.

8. Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy.

9. Serve the chicken empanadas with your choice of toppings, such as salsa, sour cream, or guacamole. Enjoy!