CHICKEN EMPANADAS Recipe
If you’re ready to fall in love with a handheld snack that brings bold flavor and comfort in every bite, these CHICKEN EMPANADAS are about to become your new go-to recipe. Each golden pastry is packed with juicy chicken, aromatic spices, and bright peppers, all wrapped in a flaky crust that’s baked to perfection. Whether you’re looking for a standout appetizer, a satisfying lunch, or a fun party treat, these flavorful empanadas are sure to please everyone at the table—kids and grown-ups alike!
Ingredients You’ll Need
The magic of CHICKEN EMPANADAS happens with just a handful of simple ingredients that each play a starring role. From the savory chicken filling to the buttery dough, every element adds something special to the taste, texture, and irresistible color of these savory pastries.
- Cooked chicken (2 cups, shredded): Rotisserie chicken makes this easy, but any cooked, shredded chicken will soak up the spices beautifully.
- Olive oil (1 tablespoon): Adds richness and helps soften the vegetables for a luscious filling.
- Onion (1 medium, finely chopped): Gives the filling a savory, aromatic base that makes each bite satisfying.
- Garlic (2 cloves, minced): Brings a punch of flavor and depth to the mixture.
- Red bell pepper (1/2 cup, diced): Adds sweetness and a pop of vibrant color.
- Green bell pepper (1/2 cup, diced): Balances out the sweetness with a slightly grassy, fresh note.
- Ground cumin (1 teaspoon): Infuses the filling with a warm, earthy aroma that’s classic in Latin cooking.
- Smoked paprika (1 teaspoon): Lends a subtle smokiness that takes the flavor to the next level.
- Chili powder (1/2 teaspoon): Adds just the right amount of gentle heat.
- Salt (1/2 teaspoon): Enhances all the other flavors—don’t skip it!
- Black pepper (1/4 teaspoon): For a little extra kick and balance.
- Tomato sauce (1/2 cup): Keeps the filling juicy and brings everything together.
- Fresh cilantro (1/4 cup, chopped): Adds a burst of freshness at the end—essential for that final lift.
- Refrigerated empanada dough discs (2 packages): Convenient and reliable, but homemade dough works great too if you’re up for it!
- Egg (1 large, beaten): For brushing on top so your empanadas bake up shiny and golden brown.
How to Make CHICKEN EMPANADAS
Step 1: Sauté the Vegetables
Begin by heating the olive oil in a large skillet over medium heat. Add the finely chopped onion, minced garlic, and both the red and green bell peppers. Cook everything together, stirring frequently, until the vegetables are softened and fragrant—about 5 minutes. This step builds a savory, aromatic base that will flavor the whole filling.
Step 2: Spice It Up
Sprinkle in the ground cumin, smoked paprika, chili powder, salt, and black pepper. Stir well to coat all the vegetables in those gorgeous spices. This quick toss in the pan helps the spices bloom, making the flavors richer and more pronounced.
Step 3: Add Chicken and Tomato Sauce
Next, add your cooked, shredded chicken and pour in the tomato sauce. Mix everything together until the chicken is evenly coated and the filling is heated through. Let it simmer gently for a couple of minutes so all the flavors meld together beautifully.
Step 4: Finish with Fresh Cilantro
Take the skillet off the heat and stir in the chopped cilantro. The fresh herbs will brighten up the filling, adding a lovely pop of color and a burst of herbal freshness that really makes these CHICKEN EMPANADAS sing.
Step 5: Assemble the Empanadas
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Lay out the empanada dough discs and place a generous spoonful of the warm chicken filling in the center of each. Fold the dough over to form a half-moon shape, then use a fork to crimp and seal the edges. This keeps all that delicious filling tucked safely inside.
Step 6: Egg Wash and Bake
Brush the tops of the assembled empanadas with the beaten egg. This gives them a gorgeous, glossy finish once baked. Arrange them on the prepared baking sheet and bake for 20 to 25 minutes, or until the empanadas are golden brown and irresistible. Allow them to cool slightly before serving—they’ll be piping hot and perfect!
How to Serve CHICKEN EMPANADAS
Garnishes
For extra flair and flavor, serve your CHICKEN EMPANADAS with a sprinkle of fresh chopped cilantro or sliced green onions. A side of creamy sour cream, zippy chimichurri, or tangy salsa makes the perfect dipping companion and brings out the best in every bite.
Side Dishes
Pair these empanadas with a crisp green salad, roasted vegetables, or a simple bean salad for a colorful, balanced meal. They’re also fantastic alongside rice and beans or a hearty corn salad if you’re serving them as a main course.
Creative Ways to Present
For parties or gatherings, arrange the CHICKEN EMPANADAS on a large platter with little bowls of sauces for dipping. You can also slice them in half for easy sharing, or create a build-your-own empanada bar with a variety of fillings and toppings for guests to customize their own plates.
Make Ahead and Storage
Storing Leftovers
If you have leftover CHICKEN EMPANADAS, simply let them cool completely, then store them in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days and make a delightful next-day lunch or snack.
Freezing
Empanadas are wonderfully freezer-friendly. Assemble them up to the baking step, then freeze them on a tray until solid. Transfer to a freezer bag and keep for up to 2 months. Bake straight from frozen, adding about 5 extra minutes to the baking time for a quick and tasty treat anytime.
Reheating
To reheat, pop the empanadas in a 350°F oven for about 10 minutes, or until heated through and the pastry is crisp again. Avoid microwaving if possible, as it can make the crust less flaky—but if you’re in a rush, 30 seconds in the microwave will do the trick.
FAQs
Can I use rotisserie chicken for the filling?
Absolutely! Rotisserie chicken is a fantastic shortcut for CHICKEN EMPANADAS, making this recipe even faster while still delivering juicy, flavorful results.
Can I fry the empanadas instead of baking them?
Yes, you can! Frying the empanadas at 350°F for about 3 minutes per side gives them an extra-crispy crust. Just be sure to drain them well on paper towels before serving.
What dipping sauces go best with CHICKEN EMPANADAS?
Chimichurri, salsa verde, avocado crema, or even classic sour cream are all fantastic choices. The bright, tangy flavors play beautifully with the savory filling.
Can I make these empanadas ahead of time for a party?
You sure can! Assemble the empanadas ahead and refrigerate or freeze them, then bake right before serving so they’re fresh, hot, and flaky for your guests.
Is it possible to make this recipe gluten-free?
Yes, just swap the regular empanada dough for your favorite gluten-free pastry or dough. The filling itself is naturally gluten-free, so you’re all set!
Final Thoughts
There’s just something about a warm, savory pastry that brings people together, and these CHICKEN EMPANADAS are no exception. They’re simple, satisfying, and endlessly customizable—so gather your ingredients, invite some friends, and let the baking begin. I can’t wait for you to try them!
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CHICKEN EMPANADAS Recipe
- Total Time: 50 minutes
- Yield: 12 empanadas 1x
- Diet: Non-Vegetarian
Description
Delicious baked chicken empanadas featuring a savory filling of shredded chicken, bell peppers, and spices wrapped in a flaky dough, perfect as an appetizer or main course with a Latin American flair.
Ingredients
Filling
- 2 cups cooked chicken, shredded
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup tomato sauce
- 1/4 cup chopped fresh cilantro
Dough and Topping
- 2 packages refrigerated empanada dough discs (or homemade)
- 1 large egg, beaten (for egg wash)
Instructions
- Prepare the Filling: Heat olive oil in a skillet over medium heat. Add chopped onion, minced garlic, and diced red and green bell peppers. Cook until softened, about 5 minutes, stirring occasionally to prevent burning.
- Season and Combine: Stir in ground cumin, smoked paprika, chili powder, salt, and black pepper into the softened vegetables. Then add shredded chicken and tomato sauce. Mix until everything is well combined and heated through. Remove from heat and stir in fresh chopped cilantro for a burst of freshness.
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Assemble Empanadas: Place a spoonful of the chicken filling in the center of each empanada dough disc. Fold the dough over to form a half-moon shape. Using a fork, crimp the edges firmly to seal the empanadas and prevent the filling from leaking during baking.
- Apply Egg Wash: Lightly brush the top of each empanada with the beaten egg. This step gives the empanadas a beautiful golden and glossy finish once baked.
- Bake: Arrange the empanadas on the prepared baking sheet and bake in the preheated oven for 20 to 25 minutes or until the dough is golden brown and crisp.
- Serve: Allow empanadas to cool slightly to avoid burning your palate. Serve warm with your choice of chimichurri, salsa, or sour cream for dipping.
Notes
- Empanadas can also be fried in hot oil at 350°F for about 3 minutes per side for a crispier texture.
- They freeze well—assemble the empanadas and freeze them before baking. When ready to eat, bake directly from frozen, adding an additional 5 minutes to the baking time.
- Serve these empanadas with chimichurri sauce, salsa, or sour cream for extra flavor.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 220
- Sugar: 2 g
- Sodium: 310 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 45 mg
