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Home · Recipes · Tex-Mex | Mexican Food · Chicken Empanadas

Published: Apr 30, 2020 by Kelly Anthony · 1 CommentThis post may contain affiliate links. Read our disclosure policy.

Chicken Empanadas

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While you could probably cover just about anything in a buttery pastry crust and call it a recipe win, when it comes to the savory side of the spectrum, the gold belongs to the empanada alone. Full-flavored, handheld, and absolutely delicious, baked Chicken Empanadas with a cheesy, green chile filling are perfect for any and every occasion!

The filling comes together with a simple mix of juicy, shredded chicken, green chiles, and Monterey Jack cheese. Fold up the dough (homemade or store-bought) and bake until beautifully puffed and golden brown!

Empanadas on a platter with green chiles and sour cream behind them.

Chicken Empanadas make for an excellent party appetizer or a seriously satisfying snack. Freeze and reheat them for quick-fix lunches or make-ahead Dinners! If you love empanadas, bookmark these cheesy, taco-filled Beef Empanadas for next time!

HOW TO MAKE CHICKEN EMPANADAS

  1. Prep the Chicken - Cut the chicken breasts into slices and then shred it.
  2. Make the Filling - To make the filling, combine the shredded chicken, canned chiles, and grated cheese in a bowl, along with the cumin and salt. Stir to combine and set aside.
  3. Make the Egg Wash - In a small bowl, whisk together an egg and water and set it aside.
  4. Roll Out the Dough - Roll out the dough so that it is just over a ¼" in thickness. Then, use a round biscuit cutter to cut out circles. Then, roll out each circle so that it is just under a ¼" thick. Piece together any dough scraps and repeat, if needed.
  5. Add Filling - Brush the edges of the little circles with the egg wash. This will help to seal in the filling. Place a generous tablespoon of filling in the center of the dough round. Do not overfill.
  6. Seal - Bring the edges of the dough upward toward the center and pinch to seal. Lay the empanada on its side, and either braid over the edges or crimp with a fork to enclose.
  7. Bake - Brush the top of the Chicken Empanadas with the egg wash and transfer them to a baking sheet lined with either parchment paper or a silicone baking mat. Bake for about 20 minutes at 400°F.

NOTE: If you are making the dough from scratch, that should be the first thing you do! You will need to plan ahead by a couple of hours as the dough will need to time chill before you can roll it out. 

A platter of empanadas with a bowl of green chiles behind it.

INGREDIENTS

  • Cooked and Shredded Chicken
  • Monterey Jack Cheese
  • Canned Green Chiles
  • Ground Cumin
  • Salt and Pepper
  • Dough

The filling for these Chicken Empanadas is extremely easy to make, consisting of chicken, cheese, chiles, ground cumin, salt, and pepper. 

As for the dough, you have a few options! If you are in a pinch for time, you can use store-bought pie crust or even puff pastry dough! But, our number one choice for wrapping up any empanada is our homemade empanada dough recipe!

A chicken empanada on a plate with a bite taken out of it.

CHICKEN EMPANADA FILLING

As far as the chicken goes, you can buy chicken breasts and bake them yourself or use store-bought chicken.

We are particularly partial to this recipe for Oven-Baked Chicken Breasts -- it's a very straight-forward recipe that always results in tender, juicy chicken. However, if you have leftover chicken already on hand, these empanadas are a great way to put those leftovers to work for you. And, of course, you could also use store-bought rotisserie chicken! You will need about 2 cups of shredded chicken for this recipe.

Monterey Jack cheese is mild enough in flavor to let the green chiles shine and is an exceptional melting cheese. Freshly grated cheese is always best, but if you are in a pinch for time, you can use a good-quality pre-shredded cheese.

An overhead shot of a platter of chicken empanadas.

THE EMPANADA DOUGH

If you've ever made a homemade pie crust -- surprise! You have simultaneously made empanada dough! The two are pretty much identical in both the way they come together and their ingredient list.

How to make dough for empanadas

For this Homemade Empanada Dough, you will need:

  • Butter and Shortening
  • All-Purpose Flour
  • Salt
  • Ice-Cold Water

The method you'll find in the recipe card below uses a food processor. If you do not have a food processor and still want to make this dough, see this recipe for Flaky Pie Crust and use that instead!

Three chicken empanadas on a plate with a platter of empanadas behind it and a bowl of green chiles off to the side.

HOW TO STORE CHICKEN EMPANADAS

Once your Chicken Empanadas have baked and cooled, you have three options: Consume right away, refrigerate, or freeze! You can keep Beef Empanadas in the refrigerator for 3-4 days. To store them, place in a sealed, airtight container or a gallon-sized ziplock bag. If your family loves Mexican food, bookmark these Tex-Mex Recipes for next time you are craving a homemade Tex-Mex dish! 

YOU CAN FREEZE THEM!

Empanadas freeze very well, and reheat beautifully! To make them in advance, allow them to cool completely, then transfer them to a freezer-safe, airtight container (without too much wiggle room) and seal, or store them in a freezer-safe, gallon-sized ziplock bag and place in the freezer for up to 2-3 months.

5 MORE MEXICAN RECIPES YOU’LL LOVE

  • Fajita Nachos
  • Flautas de Pollo
  • Steak Quesadillas
  • Crispy Potato Tacos
  • Pulled Pork Nachos

 

A platter of empanadas with a bowl of green chiles behind it.
Print Recipe
4.25 from 24 votes

Chicken Empanadas

An easy recipe for baked Chicken Empanadas with a golden crust and a flavorful filling of shredded chicken, canned green chiles, and Monterey Jack cheese.
Prep Time25 minutes mins
Cook Time22 minutes mins
Total Time47 minutes mins
Course: Appetizer, Main Course
Cuisine: Mexican
Keyword: Chicken Empanadas
Servings: 14
Calories: 207kcal
Author: Kelly Anthony

Ingredients

  • 2 store-bought pie crusts or 2 dough rounds of homemade Empanada dough
  • 1 pound cooked boneless, skinless chicken breasts
  • 1 ¼ cup freshly grated Monterey Jack cheese
  • 2 (4.5-ounce) cans diced green chiles
  • 1 ½ teaspoon ground cumin
  • ¾ teaspoon Kosher salt
  • Generous pinch black pepper
  • 1 large egg
  • 1 tablespoon water

Instructions

  • Slice the cooked chicken breasts, cutting against the grain, into strips about 1" thick. Then, shred each strip into bite-sized pieces and transfer to a mixing bowl.
  • Add the cheese, green chiles, cumin, salt, and pepper and stir to combine.
  • Preheat the oven to 400° and have ready 2 baking sheets lined with either parchment paper or a silicone baking mat. Prepare the egg wash by whisking together the egg and the water. Set aside until ready to use.
  • Working with one at a time, roll out the dough so that it is just over a ¼" thick. Use a round biscuit/cookie cutter (about 2 ½" in diameter) and cut out rounds of dough. Roll each round out until it is about 3" in diameter.
  • Dip your finger in the egg wash and run it along the perimeter of empanada dough round and add a generous tablespoon of filling to the center. 
  • Gently bring the edges of empanada upward to meet in the middle, and pinch firmly to seal. Fold the edges over and decoratively crimp with a fork, if desired. Repeat for each empanada.
  • Transfer to the prepared baking sheet, and brush lightly with the egg wash. Bake for 20-22 minutes, until or until golden. Allow to cool slightly, serve and enjoy.

Video

Notes

If you are making the Empanada Dough from scratch, you'll need to add 10-15 minutes to the prep time and allow for two hours of chill time.
Makes 12-14 Chicken Empanadas.

Nutrition

Calories: 207kcal | Carbohydrates: 12g | Protein: 14g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 307mg | Potassium: 123mg | Fiber: 1g | Sugar: 1g | Vitamin A: 101IU | Calcium: 88mg | Iron: 1mg
A platter of empanadas with a bowl of green chiles behind it.
Print Recipe
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Homemade Empanada Dough

A flaky, buttery Empanada Dough that is easy to make and perfect for enclosing any empanada filling.
Prep Time10 minutes mins
Chill Time2 hours hrs
Total Time10 minutes mins
Course: Appetizer, Main Course
Cuisine: Mexican
Keyword: Empanada Dough
Servings: 14
Calories: 211kcal
Author: Kelly Anthony

Ingredients

  • 8 tablespoons cold unsalted butter cut into tiny cubes
  • 8 tablespoons cold shortening cut into tiny cubes
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon fine sea salt
  • ⅔ cup of ice-cold water

Instructions

  • Add flour and salt to a food processor fitted with the blade attachment. Pulse until evenly incorporated.
  • Add the butter and shortening cubes, a few pieces at a time with the motor running, until all fats are incorporated and pea-sized clumps begin to form. Slowly drizzle in a ½ cup of water, pulsing all the while.
  • Transfer the mixture to a mixing bowl and knead until the mixture comes together. (If you do not have a food processor, use a pastry blender and a large mixing bowl to cut in the fats, and a sturdy wooden spoon to stir in the water.)
  • Cut the dough ball in half using a knife or a pastry cutter, and form into two flattened round disks. Wrap in plastic wrap and place in the refrigerator until chilled through, at least 2 hours.

Notes

Makes enough for about 14 empanadas.

Nutrition

Calories: 211kcal | Carbohydrates: 18g | Protein: 2g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 167mg | Potassium: 26mg | Vitamin A: 200IU | Calcium: 6mg | Iron: 1.1mg

 

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Comments

  1. Melanie Wooden says

    July 25, 2021 at 1:35 am

    These were mighty small and a bit difficult to fill. Very tasty though. Would make them larger next time. BTW, the can the green chilies come in make a perfect 2-1/2 inch circle per recipe.

    Reply
4.25 from 24 votes (24 ratings without comment)

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I’m Kelly Anthony — a baker, home chef, and mom with a passion for food and an adoration for entertaining.

Comfort food is my specialty, and it is truly my pleasure to share these recipes with you. If you’d like to get to know me a little better, click here.

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