Hello again Somewhat Simple readers! I have such a delicious recipe to share today. These easy chicken empanadas are fantastic, and so simple and quick to make too! They make a perfect snack or light dinner with a little salad. I think they would be an awesome addition to your Cinco de Mayo party next week, or a hit at any summer party!
I really can’t say which part of these empanadas is my favorite… I can’t decide between the buttery pie crust and the warm creamy filling! I used my very favorite (and super easy!) cream cheese pie dough for this recipe, but you could easily use a store-bought pie dough and still have great results. The filling is so tasty and flavorful, and only takes a few minutes to mix together. My whole family loved these (even my picky little ones) and I will definitely be making them again. I can’t guarantee that they are authentic, but I can definitely say that they are super delicious!
Easy Chicken Empanadas
1 recipe (2 crusts) of pie dough (click here for my favorite easy recipe)
2 cups cooked shredded or chopped chicken (I used rotisserie)
8 ounces cream cheese, softened
3/4 cup shredded cheddar cheese
1/4 cup enchilada sauce
1 jalapeño pepper, seeded and finely diced (optional)
1 egg, beaten
Preheat the oven to 350. Line two baking sheets with parchment paper and set aside. Roll out the pie dough and cut it into large circles (I used a 3 7/8 inch biscuit cutter, but you could use a small bowl instead). In a medium bowl, mix together the chicken, cream cheese, shredded cheese, enchilada sauce, and jalapeño. Place a tablespoon-sized scoop of filling on each of the circles of dough, and fold the edges together. Crimp the edges with a fork or twist them together to seal the dough. Place on the prepared baking sheets and cut a slit in the top of each empanada, or pierce each with a fork a few times. Brush each empanada with the beaten egg. Bake in preheated oven 25-30 minutes, or until golden brown. Serve warm.