These chicken empanadas not only taste fantastic, they are also super simple and quick to make! Filled with tender chicken, melted cheese and wrapped in a warm crust, these empanadas are simply irresistible.
We have Cinco de Mayo on our brains and we’re cooking up all things Mexican! Serve these Chicken Empanadas with some Spanish Rice, chips and homemade salsa, and maybe a tall glass of delicious Horchata! (Your Cinco de Mayo celebrations are going to be amazing!)
Easy Chicken Empanadas
I really can’t say which part of these chicken empanadas is my favorite… the buttery pie crust or 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!
What Is An Empanada
Empanadas are a food commonly served throughout Latin America. An empanada is bread dough that is generally filled with meats, cheeses and other fillings and either baked or fried. They are made by placing the filling on top of the dough and folding the dough over the top. In fact, the word empanada is derived from the Spanish word “empanar” which translates in to English as “to enbreaded” which is exactly what you’re doing when you make an empanda.
How To Make Chicken Empanadas
- Preheat the oven to 350 degrees F
- Line 2 baking sheets with parchment paper and then set them aside
- Roll out the pie dough and cut them into large circles
- I used a 3 7/8 inch biscuit cutter but you can use the bottom of a small bowl as well
- Mix together the chicken, cream cheese, shredded cheese, enchilada sauce and optional jalapeno
- Place a tablespoon of filling in the middle of each piece of circular dough that you cut out
- Fold the edges over and crimp them together to seal the dough
- Cut a slit in to the top of each empanada, or pork a fork into the top a few times, and then place them on the baking sheet
- Brush the top of each empanada with a beaten egg
- Bake for 25 – 30 or until the dough is a golden brown
More Empanada Ideas
Chicken empanadas are the perfect dinner because you can customize the ingredients with countless combinations. Here are a few of my favorites to try:
- Cheese empanadas filled with your favorite blend of cheeses
- Seasoned ground beef with onions, a hard boiled egg and an olive (this version is popular in Chile)
- Chicken and potatoes
Can You Freeze Chicken Empanadas
Yes, you can definitely make an extra batch of these chicken empanadas and freeze them for later. Just be sure to place them into an airtight, freezer-safe container before freezing them. They will keep in the freezer for about 2 months before you need to use them. When you’re ready to use them, let them defrost in the freezer overnight and then bake them in the oven until the internal temperature reaches 165 degrees F.
More Latin Recipes
- Easy Chicken Enchiladas
- Baked Tilapia Fish Tacos
- Crock Pot Chicken Tacos
- Alfajores Cookie Recipe
- Tamale Pie Recipe
Chicken Empanadas Recipe
This recipe is a perfect dish to serve at a party or a larger gathering. Let us know how you like these empanadas by leaving us a comment below or tagging us on social media when you serve them, so we can see how great they look!
Easy Chicken Empanadas Recipe
- 2 pie dough crusts store-bought or homemade
- 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.