Baked Chicken Empanadas Recipe
If you’re craving a handheld treat packed with bold flavors and a satisfying crunch, this Baked Chicken Empanadas Recipe is an absolute winner. These golden pockets are filled with juicy shredded chicken, aromatic spices, melted cheddar cheese, and fresh veggies, all wrapped in tender empanada dough and baked to perfection. They’re perfect for sharing at gatherings or enjoying as a cozy weeknight dinner, and best of all, they’re simple to make with easy-to-find ingredients that come together quickly without compromising taste.
Ingredients You’ll Need
The ingredients for this Baked Chicken Empanadas Recipe are straightforward but pack a flavorful punch. Each element plays a key part in creating the perfect balance of texture, taste, and vibrant color that makes these empanadas so irresistible.
- 2 cups cooked chicken, shredded: Using rotisserie chicken adds convenience and juicy tenderness.
- 1 medium onion, chopped: Adds sweetness and a subtle bite, enhancing the savory filling.
- 1 red bell pepper, chopped: Brings a pop of color and gentle sweetness to balance the spices.
- 2 cloves garlic, minced: Infuses the filling with deep, aromatic flavor.
- 1 tbsp olive oil: Perfect for sautéing veggies without overpowering the dish.
- 1 tsp ground cumin: Adds earthiness that complements the chicken beautifully.
- 1 tsp chili powder: Gives a subtle kick that wakes up the palate.
- ½ tsp smoked paprika: Offers smoky depth that elevates this empanada mix.
- Salt and pepper to taste: Essential for seasoning every bite just right.
- 1 cup shredded cheddar cheese: Melts luscious inside, creating creamy pockets of goodness.
- 1 pack refrigerated empanada dough discs: Convenient and perfectly portioned wrappers make assembly a breeze.
- 1 egg, beaten (for egg wash): Ensures a beautiful golden, glossy finish on your empanadas.
- 1 tbsp chopped fresh cilantro (optional): Adds a fresh herbal brightness if you’re a cilantro fan.
How to Make Baked Chicken Empanadas Recipe
Step 1: Prep the Oven and Pan
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. This setup prevents sticking and helps your empanadas bake evenly with that sought-after golden crust.
Step 2: Sauté the Aromatics
In a skillet over medium heat, warm the olive oil and toss in the chopped onion and red bell pepper. Cook for 3 to 4 minutes until softened and fragrant—this is where the base flavor starts to build.
Step 3: Add Garlic and Spices
Stir in the minced garlic, ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 1 to 2 minutes, letting the spices bloom and infuse the veggies with their warm aromas.
Step 4: Mix in the Chicken and Cheese
Add your shredded chicken to the skillet, stirring well to coat every morsel in those seasonings. Cook for an additional 3 to 4 minutes, then remove from heat and fold in the shredded cheddar and fresh cilantro if using. This creates a creamy, flavorful filling that is impossible to resist.
Step 5: Assemble the Empanadas
Lay out your empanada dough discs on a clean surface. Spoon about 2 tablespoons of the chicken mixture onto the center of each disc. Fold the dough over to create a half-moon shape, then seal the edges firmly by pressing with a fork. This little step ensures your filling stays put during baking.
Step 6: Egg Wash and Bake
Place the filled empanadas on your prepared baking sheet and brush the tops with the beaten egg. This simple glaze will give your empanadas a gorgeous golden-brown finish. Bake for 20 to 25 minutes until they’re crisp and beautifully colored.
Step 7: Serve and Enjoy
Once baked, these empanadas are best enjoyed warm alongside your favorite dips. Their crisp exterior and savory, cheesy interior are guaranteed to make any meal feel special.
How to Serve Baked Chicken Empanadas Recipe
Garnishes
Adding fresh garnishes can truly elevate your Baked Chicken Empanadas Recipe. Sprinkle chopped cilantro, a dollop of sour cream, or a squeeze of lime juice to add brightness and fresh contrast to the richness. A spoonful of salsa or guacamole is also fantastic for dipping and layering in more flavor.
Side Dishes
Complement these empanadas with light, vibrant sides to balance out the richness. Consider a crisp mixed green salad, charred corn on the cob, or even a simple black bean salad. These sides add refreshing textures and flavors that pair beautifully.
Creative Ways to Present
For parties, serve your empanadas on a rustic wooden board lined with parchment, alongside small bowls of dipping sauces. You can also thread mini empanadas on skewers for a fun, bite-sized appetizer presentation. The possibilities for making this recipe shine at your table are endless and endlessly delightful.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers from your Baked Chicken Empanadas Recipe, store them in an airtight container in the refrigerator. They’ll stay fresh for 3 to 4 days, making for a perfect next-day snack or quick meal.
Freezing
To freeze, arrange unbaked empanadas on a baking sheet and freeze until firm. Then transfer them to a freezer bag or container. When ready to enjoy, bake from frozen, adding a few extra minutes to the baking time. This way, you always have a tasty treat ready to go!
Reheating
Reheat leftover empanadas in the oven or toaster oven at 350°F (175°C) for about 10 minutes until warmed through and crispy again. Avoid microwaving if you want to retain that delightful flaky crust.
FAQs
Can I use other meats in this Baked Chicken Empanadas Recipe?
Absolutely! Ground beef, pork, or even turkey work well. Just be sure to adjust the seasoning accordingly to keep the filling flavorful and balanced.
Can I make this recipe vegetarian?
Definitely! Substitute the chicken with sautéed vegetables, beans, or even a mix of mushrooms and cheese. The spices and cheese will keep it deliciously satisfying.
Do I have to bake empanadas instead of frying them?
While frying is traditional and yields a crispier crust, baking is a healthier, less messy option that still achieves a beautiful golden crust when brushed with egg wash.
Where can I find empanada dough discs?
Most grocery stores carry refrigerated empanada or pie dough discs in the refrigerated deli or pastry section. You can also use store-bought pie dough and cut it into circles.
Can I prepare the filling ahead of time?
Yes! The filling can be made a day in advance and stored in the fridge. This helps the flavors meld together and makes assembly faster when you’re ready to bake.
Final Thoughts
This Baked Chicken Empanadas Recipe is one of those dishes that feels like a warm hug on a plate. Easy to prepare and utterly delicious, it’s perfect for sharing with family and friends or treating yourself to a satisfying homemade meal. Once you try these, they’re sure to become a treasured favorite in your recipe collection. So go ahead, gather your ingredients, and get baking—deliciousness awaits!
Print
Baked Chicken Empanadas Recipe
- Total Time: 40 minutes
- Yield: 10 servings 1x
Description
Delicious and savory baked chicken empanadas filled with a flavorful mixture of shredded chicken, sautéed onions, bell peppers, and spices, topped with melted cheddar cheese. These golden, crispy hand pies are perfect as a snack or meal and are easy to prepare with refrigerated empanada dough discs.
Ingredients
Filling
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 tbsp chopped fresh cilantro (optional)
Dough and Finish
- 1 pack refrigerated empanada dough discs (or 10–12 discs)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and allow easy cleanup.
- Sauté Vegetables. Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, cooking for 3-4 minutes until they soften and become fragrant.
- Add Aromatics and Spices. Stir in minced garlic, ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for an additional 1-2 minutes until the mixture releases a strong aroma.
- Mix Chicken Filling. Add the shredded chicken to the skillet, stirring well to coat it evenly with the spiced vegetable mixture. Cook for 3-4 minutes to blend flavors. Remove from heat and stir in the shredded cheddar cheese and chopped cilantro if using.
- Prepare Empanadas. Lay out the empanada dough discs on a clean surface. Spoon about 2 tablespoons of the chicken filling into the center of each disc.
- Shape and Seal. Fold each dough disc over the filling to form a half-moon shape. Press the edges together and seal securely by crimping with a fork to prevent the filling from leaking during baking.
- Apply Egg Wash. Arrange the empanadas on the prepared baking sheet. Brush the tops generously with the beaten egg to give them a beautiful golden finish when baked.
- Bake Empanadas. Place the baking sheet in the preheated oven and bake for 20-25 minutes until the empanadas turn golden brown and crispy on the outside.
- Serve. Remove from oven and let cool slightly. Serve warm with your favorite sides such as salsa, sour cream, or guacamole for dipping.
Notes
- Rotisserie chicken is recommended for convenience and flavor, but you can use any cooked chicken.
- For a spicier filling, add a pinch of cayenne pepper or a few dashes of hot sauce to the mixture.
- You can substitute cheddar cheese with Monterey Jack or pepper jack for variation.
- To freeze, assemble empanadas but don’t bake. Freeze on a tray until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
- Ensure empanadas are sealed properly to avoid filling leakage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
