If there is one crowd-pleasing snack that never fails to win hearts at any gathering, it’s Baked Chicken Empanadas. These irresistible golden pastries are crisp on the outside, packed with flavorful, juicy chicken and melty cheese inside, and bring just enough spice to keep things interesting. Whether you’re looking for a tasty appetizer, a portable lunch, or simply a new way to enjoy leftover chicken, this recipe will become a kitchen staple you return to again and again.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Baked Chicken Empanadas is how simple, accessible ingredients come together to create something truly special. Each item in the lineup brings its own personality—aroma, flavor, color, or comforting texture—so don’t skip anything! Here’s what you’ll need and why each one matters.
- Cooked shredded chicken (2 cups): Opt for rotisserie or leftover chicken for convenience and depth of flavor—just make sure it’s well-shredded for that perfect filling texture.
- Onion (1/2 cup, diced): Brings sweetness and a subtle crunch to every bite, building a delicious backbone for the filling.
- Red bell pepper (1/2 cup, diced): Adds bright color and a hint of natural sweetness, perfectly balancing the savory and spicy elements.
- Garlic (2 cloves, minced): Nothing beats minced fresh garlic for an aromatic punch that elevates the whole dish.
- Olive oil (1 tablespoon): For sautéing and tying all those delicious veggies and spices together with richness and moisture.
- Ground cumin (1 teaspoon): Gives the filling its classic, earthy warmth and that unmistakable Latin American flavor.
- Smoked paprika (1/2 teaspoon): Introduces a deep smokiness that makes the empanadas extra savory and aromatic.
- Chili powder (1/2 teaspoon): Adds just a gentle kick—enough to keep things lively without overwhelming your taste buds.
- Salt (1/2 teaspoon): Essential for bringing all the flavors forward and ensuring the filling is perfectly seasoned.
- Black pepper (1/4 teaspoon): Brings a subtle, spicy undercurrent that rounds out the flavors.
- Fresh cilantro (1/4 cup, chopped): This bright herb wakes up the filling with color and fresh, slightly citrusy notes.
- Shredded cheddar or Monterey Jack cheese (1/2 cup): Melts beautifully inside the empanadas, adding a creamy richness that keeps you coming back for more.
- Refrigerated pie crusts (2 crusts): A quick shortcut for a perfectly flaky, golden brown pastry every time—no need to fuss with dough from scratch!
- Egg (1, beaten for egg wash): Brushing the tops ensures your empanadas come out glossy and deliciously golden.
How to Make Baked Chicken Empanadas
Step 1: Prep the Baking Sheet and Oven
Start by preheating your oven to 400°F (200°C) and line a baking sheet with parchment paper. This brings peace of mind—nothing will stick, your empanadas will come off the tray flawlessly, and cleanup is a breeze.
Step 2: Sauté the Vegetables
In a medium skillet over medium heat, pour in the olive oil, then toss in your diced onion and red bell pepper. Let them cook for 3 to 4 minutes, stirring occasionally, until they start to soften and become fragrant. The kitchen will already smell amazing at this point!
Step 3: Spice It Up
Add the minced garlic, ground cumin, smoked paprika, chili powder, salt, and black pepper straight into the skillet. Stir for another minute, letting the spices bloom in the oil—this is where a lot of that deep, irresistible flavor starts to develop.
Step 4: Add Chicken, Cilantro, and Cheese
Remove the skillet from the heat and stir in your shredded chicken, chopped cilantro, and shredded cheese. The cheese will begin to melt slightly, making the mixture creamy and cohesive—this is your mouthwatering empanada filling, ready to go!
Step 5: Shape the Empanadas
Roll out the refrigerated pie crusts on a lightly floured surface. Using a 4- to 5-inch round cutter (or an upside-down bowl, if you’re improvising), cut out as many circles as you can. Each circle will soon be a delicious pocket of goodness.
Step 6: Fill and Seal
Place a generous tablespoon of filling right in the center of each pastry round. Fold the dough over to form a half-moon shape, then press the edges tightly with a fork. This classic crimp not only looks great but also ensures that none of that glorious filling escapes while baking.
Step 7: Bake to Golden Perfection
Arrange all your filled empanadas on the prepared baking sheet. Brush each one with the beaten egg for that irresistible golden sheen. Bake for 18 to 20 minutes until crisp and beautifully golden brown. Let them cool for just a minute or two before serving—they’re seriously hard to resist fresh from the oven!
How to Serve Baked Chicken Empanadas
Garnishes
When it comes to the final flourish, Baked Chicken Empanadas shine with a sprinkle of fresh cilantro or a scattering of finely diced red onion. They also love a side of creamy guacamole, tangy sour cream, or vibrant salsa—dip liberally and enjoy an extra pop of flavor with every bite!
Side Dishes
Serve your empanadas with a crisp green salad tossed in citrus vinaigrette, a simple black bean salad, or even fluffy cilantro-lime rice. Each of these sides complements the savory, slightly spicy filling and rounds out your meal perfectly.
Creative Ways to Present
For parties, arrange the empanadas in a circular pattern on a large platter, alternating with small bowls of your favorite dipping sauces in the center. You can even tuck them into paper snack bags for a festival-style treat, or serve Baked Chicken Empanadas atop a wooden board with an assortment of garnish fixings on the side.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Baked Chicken Empanadas (it’s rare, but miracles happen), let them cool completely before storing. Place them in an airtight container and keep them in the fridge, where they’ll stay tasty and tender for up to three days.
Freezing
Baked Chicken Empanadas are perfect freezer heroes. You can freeze them before baking: lay them out on a tray until frozen solid, then pop them in a freezer bag for up to three months. When you’re ready, bake straight from frozen, just adding a few extra minutes to the bake time—no need to thaw!
Reheating
To restore that crispy, golden exterior, reheat Baked Chicken Empanadas in a 350°F (175°C) oven for 8 to 10 minutes. The crust will regain its flakiness and the filling will warm through perfectly—so much more delicious than microwaving.
FAQs
Can I use a different type Appetizer
Absolutely! Feel free to swap in your favorite melting cheese—think mozzarella, pepper jack, or even a blend of Mexican cheeses for a melty, flavorful twist. As long as it melts smoothly, it will taste delicious in this recipe.
Can I make these empanadas ahead of time for a party?
Yes! You can assemble the empanadas a day in advance and keep them covered in the refrigerator until you’re ready to bake. This way you can enjoy your guests and still serve irresistibly fresh Baked Chicken Empanadas straight from the oven.
What can I use instead of pie crust for the dough?
If you want an even flakier bite or don’t have pie dough, try puff pastry for extra puff or even pizza dough for a chewier, breadier pocket. Both make fun alternatives and give your Baked Chicken Empanadas a distinctive twist.
How can I make this recipe spicier?
If you crave more heat, stir some minced jalapeño into the filling or add a pinch of cayenne pepper. You can also serve your empanadas with a spicy dipping sauce to really turn up the temperature!
Are Baked Chicken Empanadas good for meal prepping?
They’re fantastic for meal prep! Since they store and freeze so well, you can make a big batch on the weekend and have quick lunches or snacks ready to go all week long.
Final Thoughts
Whether you’re looking for a comforting snack, a party hit, or a creative way to use up leftover chicken, Baked Chicken Empanadas deliver every single time. Get ready for a flavorful journey—once you try these, you might just find yourself craving them on a regular basis!
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Baked Chicken Empanadas Recipe
- Total Time: 50 minutes
- Yield: 12 empanadas 1x
- Diet: Non-Vegetarian
Description
These Baked Chicken Empanadas are a delicious Latin American appetizer that features a flavorful chicken and vegetable filling encased in a flaky pastry crust. Perfect for parties or as a savory snack!
Ingredients
For the Filling:
- 2 cups cooked shredded chicken
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- 1/2 cup shredded cheddar or Monterey Jack cheese
For the Empanadas:
- 1 package refrigerated pie crusts (2 crusts)
- 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.
- Prepare the Filling: In a skillet, sauté onion, bell pepper, and garlic. Add spices, then mix in chicken, cilantro, and cheese.
- Assemble Empanadas: Roll out pie crusts, cut circles, fill each with the chicken mixture, fold, and seal edges.
- Bake: Brush empanadas with egg wash, bake for 18-20 minutes until golden brown.
- Serve: Let cool slightly before serving.
Notes
- These empanadas can be frozen before baking—just freeze on a tray, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
- Serve with salsa, guacamole, or sour cream for dipping.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 210
- Sugar: 1g
- Sodium: 230mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 40mg
