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)
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.
Notes
- Empanadas can be made ahead and frozen before baking.
- Serve with salsa, sour cream, or chimichurri for dipping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer or Main Course
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 190
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 35mg
