1. Heat oven to 375°F. Line large rimmed pan with cooking parchment paper. In medium bowl, mix chicken, green onions, cheese, chiles, cream cheese and taco seasoning mix. In small bowl, mix egg and water.

2.Unroll one of the pie crusts. Using 4 1/2-inch football cookie cutter, cut out 12 footballs from crust, rerolling dough scraps together as necessary. Repeat with second pie crust, to total 24 footballs.

3. Place about 2 tablespoons filling in center of football; spread slightly to create even layer on dough with 1/4-inch border around all sides. Brush egg wash around outer edge of football, then gently stretch second dough football and place over top; using fork, crimp edges to seal together. Repeat with remaining pieces of dough. Place on pan.

4. Using paring knife, score laces into top of each empanada.

5. Brush tops with egg wash. Bake 27 to 30 minutes or until golden brown. Serve with guacamole and salsa.

EXPERT TIPS We used rotisserie chicken for this recipe, but feel free to use leftover chicken breasts or thighs.

Don’t have a football-shaped cutter? Use a pliable 3 1/2-inch round cutter, and bend into the shape of a football.

• 12 g Total Fat
• 40 mg Cholesterol
• 350 mg Sodium
• 18 g Total Carbohydrate
• 0 g Dietary Fiber
• 0 g Sugars
• 5 g Protein