These Baked Chicken Empanadas are the perfect combination of flavor and texture. With a crispy golden exterior and a warm, savory chicken filling inside, they’re great for dinner, appetizers, or even a snack. The seasoned chicken is combined with sautéed vegetables, melty cheddar cheese, and a touch of cilantro, all wrapped in a flaky empanada dough and baked to perfection.
Why You’ll Love This Recipe
I absolutely love this recipe because it brings together the rich, comforting flavors of seasoned chicken with the satisfying crunch of golden-brown pastry. It’s a versatile dish that works for any occasion—whether it’s a quick weeknight dinner, a party appetizer, or a fun snack to share with friends. Plus, it’s easy to make and doesn’t require a lot of time. The mix of cumin, chili powder, and smoked paprika creates a subtly spicy and smoky filling, while the cheddar cheese adds a creamy texture. The best part? These empanadas are baked, so they’re lighter than fried ones but still satisfy that crispy craving.
Ingredients
1 medium onion, chopped
2 cups cooked chicken, shredded (rotisserie chicken works great)
1 tbsp olive oil
1 red bell pepper, chopped
2 cloves garlic, minced
1 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
1 pack refrigerated empanada dough discs (or 10-12 discs)
1 cup shredded cheddar cheese
Salt and pepper to taste
1 egg, beaten (for egg wash)
1 tbsp chopped fresh cilantro (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, and cook for 3-4 minutes until softened.
Add the minced garlic, cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine and cook for another 1-2 minutes until fragrant.
Stir in the shredded chicken and cook for 3-4 minutes, ensuring the chicken is well-coated with the spices. Remove the skillet from the heat and mix in the shredded cheddar cheese and fresh cilantro (if using).
Lay the empanada dough discs on a clean surface. Place about 2 tablespoons of the chicken mixture in the center of each disc.
Fold the dough over to form a half-moon shape, pressing the edges together with a fork to seal.
Arrange the filled empanadas on the prepared baking sheet. Brush the tops with the beaten egg to give them a golden, shiny finish.
Bake for 20-25 minutes, or until the empanadas are golden brown and crispy.
Serve warm with salsa, sour cream, or guacamole for dipping.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 10 empanadas
Variations
Chicken and Veggie: Add some extra veggies like spinach, zucchini, or mushrooms to the filling for more flavor and nutrition.
Spicy: For an extra kick, mix in some diced jalapeños or add a pinch of cayenne pepper to the filling.
Cheese Variations: Swap the cheddar for other cheeses like Monterey Jack, pepper jack, or even a sharp blue cheese for a different twist.
Meat Substitutes: You can also use ground beef, turkey, or even black beans in place of chicken for a vegetarian option.
Storage/Reheating
Storage: Store leftover empanadas in an airtight container in the fridge for up to 3 days. They’re perfect for meal prep!
Freezing: To freeze, arrange the uncooked empanadas on a baking sheet and place them in the freezer for about 30 minutes. Once frozen, transfer them to a freezer bag or airtight container. Bake from frozen at 375°F (190°C) for about 25-30 minutes, or until golden and crispy.
Reheating: Reheat leftovers in a preheated oven at 350°F (175°C) for 10-15 minutes to crisp them back up. You can also microwave them, but they won’t be as crispy.
Related Recipes:
FAQs
How can I make empanadas without empanada dough discs?
If you can’t find empanada dough discs, you can use store-bought pie crust or make your own dough. Simply roll it out into small circles, fill with the chicken mixture, and proceed with the recipe.
Can I make these ahead of time?
Yes, you can prepare these empanadas ahead of time and store them in the fridge before baking. When you’re ready to bake, simply brush with the egg wash and bake as directed.
Can I bake the empanadas from frozen?
Yes! You can bake frozen empanadas directly from the freezer. Just increase the baking time by 5-10 minutes, or until they are golden and crispy.
Can I make these empanadas in advance and freeze them?
Absolutely! Assemble the empanadas, but don’t bake them. Place them on a baking sheet and freeze them. Once frozen, transfer them to a freezer bag and store them for up to 3 months. When ready, bake directly from the freezer.
What can I serve with baked chicken empanadas?
I like to serve these empanadas with dipping sauces like salsa, sour cream, or guacamole. A side of rice, salad, or even some roasted vegetables would also pair nicely for a more complete meal.
Conclusion
Baked Chicken Empanadas are a delicious and versatile dish that is sure to please everyone. Whether you’re looking for a savory snack, a fun appetizer, or a satisfying meal, these empanadas check all the boxes. They’re easy to make, can be customized to suit your tastes, and are perfect for meal prepping or serving at gatherings. I love how the flaky pastry, seasoned chicken, and melty cheese come together to create a flavorful bite in every mouthful.
📖 Recipe:
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Baked Chicken Empanadas
- Total Time: 40 minutes
- Yield: 10 empanadas
Description
These Baked Chicken Empanadas are the ultimate snack or meal, offering a crispy golden exterior filled with a flavorful combination of seasoned shredded chicken, sautéed vegetables, cheddar cheese, and a touch of cilantro. Perfect for any occasion, these empanadas are baked to perfection, making them a lighter yet satisfying alternative to fried versions. Serve with salsa, sour cream, or guacamole for an irresistible treat that will please your guests and family alike.
Ingredients
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 pack refrigerated empanada dough discs (or 10–12 discs)
1 egg, beaten (for egg wash)
1 tbsp chopped fresh cilantro (optional)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper, cooking for 3-4 minutes until softened.
- Stir in minced garlic, cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 1-2 minutes until fragrant.
- Add shredded chicken to the skillet and cook for 3-4 minutes until well-coated with the spices. Remove from heat and stir in cheddar cheese and cilantro.
- Lay the empanada dough discs on a clean surface and place about 2 tablespoons of the chicken mixture in the center of each.
- Fold the dough over to form a half-moon shape and seal with a fork.
- Arrange the empanadas on the prepared baking sheet. Brush tops with beaten egg.
- Bake for 20-25 minutes, or until golden and crispy.
- Serve warm with salsa, sour cream, or guacamole.
Notes
If you can’t find empanada dough, substitute with pie crust or homemade dough.
Add extra veggies like spinach, zucchini, or mushrooms for more flavor.
Spice it up with jalapeños or a pinch of cayenne pepper.
Freeze uncooked empanadas for up to 3 months. Bake directly from frozen at 375°F for 25-30 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snack, Main Course
- Method: Baking
- Cuisine: Latin, Mexican
Nutrition
- Serving Size: 10 empanadas
- Calories: 280 kcal
