If you’re searching for a crowd-pleasing finger food that’s comforting, bursting with flavor, and incredibly easy to make, Chicken Empanadas are your new go-to recipe. Picture golden, flaky pastry hugging savory spiced chicken, melty cheese, and a hint of fresh herbs—totally irresistible! Whether you’re hosting a game day party, packing school lunches, or just need a delicious weeknight dinner, these Chicken Empanadas tick every box. Trust me, friends will beg for the recipe!

Ingredients You’ll Need

This lineup of ingredients is simple but powerful; each one plays a starring role in making your Chicken Empanadas utterly unforgettable. Think tender chicken for hearty bites, colorful onions and herbs for freshness, rich cheese for gooey comfort, and a few pantry spices that transform every mouthful.

Cooked chicken, shredded (2 cups): Rotisserie or leftover roast chicken both work marvelously for speedy prep and maximum juiciness.
Onion, finely chopped (1/2 cup): Brings sweetness and depth, sautéing to create an aromatic flavor base.
Garlic, minced (2 cloves): Delivers a hint of pungency that wakes up all the other flavors.
Olive oil (1 tablespoon): Perfect for gently sautéing onions and garlic to golden perfection.
Ground cumin (1/2 teaspoon): Adds earthy warmth and signature Latin flavor.
Smoked paprika (1/2 teaspoon): Lends both color and a gentle, smoky kick.
Chili powder (1/2 teaspoon): Just the right amount for subtle spice without overpowering the filling.
Salt and pepper to taste: Essential for bringing all the ingredients together.
Tomato sauce (1/4 cup): Adds moisture and a slight tang to keep the filling luscious, not dry.
Chopped fresh cilantro (1/4 cup, optional): Brings brightness and a burst of herbaceous flavor—leave it out if you’re not a fan!
Shredded Monterey Jack or cheddar cheese (1/2 cup): Melts into creamy ribbons throughout each empanada.
Refrigerated pie dough or empanada dough rounds (1 package): Takes the fuss out of pastry so you get perfect, golden crust every time.
Egg, beaten (1): Used as an egg wash for creating that irresistible bakery-style sheen.

How to Make Chicken Empanadas

Step 1: Prepare the Flavorful Chicken Filling

Begin by heating olive oil in a skillet over medium heat. Add your finely chopped onion and minced garlic, stirring occasionally for 3 to 4 minutes until they’re soft, fragrant, and just starting to turn golden. Add the shredded chicken, ground cumin, smoked paprika, chili powder, a bit of salt and pepper, and the tomato sauce. Mix well and cook for another 2 to 3 minutes so everything melds and the flavors really shine. Once off the heat, fold in the cheese and chopped cilantro—your kitchen will smell absolutely mouthwatering!

Step 2: Shape the Chicken Empanadas

Unroll your refrigerated pie dough (or empanada rounds) onto a lightly floured work surface. Use a 4- to 5-inch round cutter or an upside-down bowl to cut out circles. Scoop 1 to 1 1/2 tablespoons of your savory chicken filling into the center of each circle. Fold the dough over to create that classic half-moon shape, then use a fork to gently press and seal the edges. Not only does this keep all the deliciousness inside, but it gives a beautiful crimped look!

Step 3: Bake to Golden Perfection

Arrange the filled empanadas on a parchment-lined baking sheet, spacing them a bit so they crisp up nicely. Brush the tops generously with beaten egg to help them bake up glossy and gorgeously brown. Slide the tray into a 400°F (200°C) oven for 18 to 22 minutes—though try not to open the door too often, the aroma will test your patience! When they’re deeply golden, it’s time to take them out and let them cool slightly so the filling settles.

How to Serve Chicken Empanadas

Garnishes

For a final flourish, sprinkle your Chicken Empanadas with minced fresh cilantro or parsley for a pop of color. A squeeze of lime just before eating will brighten the flavors, and a dusting of flaky salt as they come out of the oven makes them utterly crave-worthy.

Side Dishes

Chicken Empanadas are super versatile and pair beautifully with so many sides. Classic choices include tangy salsas, a light green salad, or crispy plantain chips. For a heartier meal, try them with black beans and rice or a cool avocado salad—the empanadas soak up those flavors perfectly!

Creative Ways to Present

Arrange your empanadas on a large platter around bowls of dipping sauces like sour cream, avocado crema, or chimichurri for a festive shareable appetizer. For parties, stick decorative toothpicks in each for easy picking. Or, think outside the box: serve a few warm with a poached egg for the best brunch twist!

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Chicken Empanadas to an airtight container and refrigerate. They’ll keep fresh for up to 3 days, making them ideal for quick snacks or easy packed lunches. The pastry stays surprisingly crisp, and the flavors become even more pronounced after a day.

Freezing

For maximum convenience, you can freeze Chicken Empanadas before or after baking. Place assembled, unbaked empanadas on a tray to freeze until solid, then transfer to a freezer bag. Baked empanadas can be cooled and wrapped tightly before freezing. They’ll keep well for up to 2 months—just thaw and bake or reheat as needed!

Reheating

To keep that signature flaky crust, reheat leftover Chicken Empanadas in a 350°F (175°C) oven for about 10 minutes, or until hot throughout. If you’re in a hurry, a quick zap in the microwave works too, but the oven method preserves the texture best.

FAQs

Can I use rotisserie chicken for the filling?

Absolutely! Rotisserie chicken is a fantastic shortcut and brings loads of flavor and moisture to your Chicken Empanadas. Just be sure to shred it well so each bite is tender.

What other cheeses can I use?

While Monterey Jack and cheddar melt beautifully, you can swap in mozzarella, pepper jack for a spicy kick, or even a little cream cheese for extra indulgence. Mix and match to suit your taste!

How do I prevent the empanadas from leaking?

Make sure you don’t overfill each empanada and press the edges firmly with a fork to seal. For extra insurance, you can run a bit of water along the edge of the dough before sealing to help it stick.

Can I make Chicken Empanadas gluten-free?

Yes! Substitute a gluten-free pie crust or empanada dough, and double-check that your spices and other ingredients are certified gluten-free—everyone should get to enjoy these!

Are Chicken Empanadas good served cold?

They’re arguably at their best warm and fresh from the oven, but Chicken Empanadas also make a tasty on-the-go lunch right from the fridge. The flavors hold up wonderfully, even when chilled.

Final Thoughts

You just can’t go wrong with a batch of these Chicken Empanadas—each bite is packed with comforting goodness, and they’re such fun to make and share. Give them a try and watch the smiles appear around your table. Happy baking!

Chicken Empanadas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 11 reviews

Author: admin
Total Time: 40 minutes
Yield: 12 empanadas 1x
Diet: Non-Vegetarian

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Description

These Chicken Empanadas are a savory Latin treat that can be enjoyed as an appetizer or a main course. Filled with a flavorful mixture of cooked chicken, spices, and cheese, these baked empanadas are crispy on the outside and deliciously gooey on the inside. Perfect for a family dinner or a party snack!

Ingredients

Scale

Filling:

2 cups cooked chicken, shredded
1/2 cup onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
Salt and pepper to taste
1/4 cup tomato sauce
1/4 cup chopped fresh cilantro (optional)
1/2 cup shredded Monterey Jack or cheddar cheese

Other:

1 package refrigerated pie dough (or use empanada dough rounds)
1 egg, beaten (for egg wash)

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Sauté onion and garlic: In a skillet over medium heat, heat olive oil and sauté onion and garlic until softened, about 3–4 minutes.
Prepare filling: Add shredded chicken, cumin, smoked paprika, chili powder, salt, pepper, and tomato sauce. Stir and cook for 2–3 minutes until heated through. Remove from heat and mix in cheese and cilantro, if using.
Fill dough: Unroll the pie dough and cut into circles. Place chicken filling in the center of each circle. Fold over to create a half-moon shape and seal edges with a fork.
Bake: Place empanadas on baking sheet, brush with beaten egg, and bake for 18–22 minutes until golden brown. Cool slightly before serving.