I cannot say it enough: I love my crockpot. I am lazy. Or Busy. Or whatever it's called - all I know is if I can toss it in the crock to save time, I will. So - cook chicken on low in slow-cooker. Once cooked (for me it's about 4 hrs), shred. I make a double batch and use the other half of the chicken for chicken enchiladas.
Add cream cheese, lime juice, and taco seasoning, stir together.
Unroll the pie crust. Roll that a bit thinner and use a glass or bowl to cut circles. (The Ikea kids bowls are perfect.) Add a spoonful of the chicken mixture.
-2 ripe avocados, diced
-juice of one lime (roll the lime before slicing to break open the segments for the most juice)
-cilantro (I use dried seasoning from Costco so that I always have Cilantro on hand)
Stir together in a bowl and top your empanadas (or tacos or sandwiches, etc) with this!