Get ready to fall absolutely in love with Baked Chicken Empanadas! These golden, handheld savory pies feature tender, flavorful chicken, melty cheese, and aromatic spices, all wrapped up in a delightfully crisp pastry shell. Whether you’re looking for a crowd-pleasing appetizer, a quick weeknight main, or a brilliant addition to your next party spread, these empanadas deliver both comfort and a little culinary excitement in every bite.
Ingredients You’ll Need
Each ingredient for Baked Chicken Empanadas plays a starring role; the beauty of this recipe lies in how simple staples transform into something extraordinary. From juicy chicken to a vibrant mix of spices and just the right touch of cheese, each item brings flavor, texture, or color to the finished empanadas.
- Cooked shredded chicken: The heart of the filling, it keeps the empanadas moist and satisfying.
- Diced onion: Brings sweetness and depth, softening beautifully as it cooks.
- Diced bell pepper: Adds color and a mild crunch that livens up the filling.
- Minced garlic: Lends a wonderful aroma and subtle pungency that ties everything together.
- Olive oil: Ensures the vegetables sauté gently and enriches the overall flavor.
- Cumin: Infuses an earthy warmth, giving the filling a Latin-inspired foundation.
- Smoked paprika: Builds a savory, smoky undertone that plays beautifully against the chicken.
- Chili powder: Offers gentle heat and complexity without overwhelming spice.
- Salt: Essential for bringing every flavor in the filling to life.
- Black pepper: Adds a mild bite that highlights the other spices.
- Tomato sauce: Binds the filling and brings just enough acidity for balance.
- Shredded cheese (Monterey Jack or cheddar): Melts into gooey ribbons that make every bite richer.
- Refrigerated pie crusts or empanada dough discs: The shortcut to golden, flaky pockets—easy and foolproof!
- Egg, beaten (for egg wash): Brushed over the tops for a shiny, golden finish after baking.
How to Make Baked Chicken Empanadas
Step 1: Prep Your Baking Station
Start by preheating your oven to 400°F (200°C) and lining a large baking sheet with parchment paper. This ensures your Baked Chicken Empanadas won’t stick and will be easy to transfer once they’re perfectly baked.
Step 2: Sauté Your Veggies
In a skillet over medium heat, drizzle in the olive oil and add the diced onion and bell pepper. Sauté for about 3 to 4 minutes until they start to soften and release their sweet aroma. Add the minced garlic and cook for just another minute—don’t let it brown, as you want it mellow and fragrant.
Step 3: Create the Flavorful Chicken Filling
Add the shredded chicken to the skillet, then sprinkle in the cumin, smoked paprika, chili powder, salt, and pepper. Stir in the tomato sauce and cook everything together for 2 to 3 minutes. The filling should look moist and well seasoned. Remove from the heat and stir in the shredded cheese so it melts just a little and everything comes together in one tempting mixture.
Step 4: Shape the Empanadas
Unroll your pie crusts or empanada dough discs on a lightly floured surface. Cut them into 4 to 5 inch rounds (a bowl or large cup makes a great template). Place about 2 tablespoons of filling in the center of each round, being careful not to overfill. Fold each round over to make a half-moon, then pinch or use a fork to seal the edges securely so nothing escapes during baking.
Step 5: Assemble and Bake
Arrange the empanadas on your prepared baking sheet, leaving a little space between each. Brush the tops with the beaten egg—this is the secret to a glossy, golden color. Bake for 18 to 22 minutes, until the pastry is puffed, crisp, and deeply golden brown. Let them cool for a few minutes before serving, so the filling sets and they’re easy to handle.
How to Serve Baked Chicken Empanadas
Garnishes
Treat your Baked Chicken Empanadas to some festive garnishes! Sprinkle with chopped fresh cilantro or green onions, add a dash of extra chili flakes for heat-lovers, or give them a squeeze of fresh lime juice just before serving.
Side Dishes
Baked Chicken Empanadas shine alongside a fresh side salad, classic black beans, or a vibrant rice dish. They also love company from zesty salsas, cooling sour cream, or a punchy chimichurri—each adds exciting layers to every bite.
Creative Ways to Present
For parties or family gatherings, pile empanadas onto a rustic wooden board with little bowls of various dipping sauces. If you’re thinking fun lunchbox or picnic fare, pack them with fruit, crunchy veggies, and a dollop of your favorite sauce on the side. These empanadas also work beautifully as game-day snacks served straight from the oven.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Baked Chicken Empanadas (lucky you!), simply let them cool to room temperature before refrigerating. Store them in an airtight container, and they’ll keep beautifully for up to 3 days, ready for quick lunches or snack breaks.
Freezing
Want to prep ahead? Assemble your empanadas but skip the baking. Arrange them in a single layer on a baking sheet and freeze until solid; then transfer to a freezer-safe bag or container. Bake straight from frozen, just adding a few extra minutes to your bake time—they’ll emerge golden and delicious.
Reheating
To reheat Baked Chicken Empanadas and keep their crispness, use an oven or toaster oven. Heat at 350°F (175°C) for 8 to 10 minutes, or until warmed through. Microwaving is quick, but for the best texture, the oven is your friend!
FAQs
Can I use rotisserie chicken for these empanadas?
Absolutely! Rotisserie chicken is a fantastic shortcut in Baked Chicken Empanadas. It’s flavorful, moist, and cuts down on prep time, making the whole process even quicker.
Are there any other cheeses that work well in the filling?
Monterey Jack and cheddar are delicious, but you can also try pepper jack for some heat, or even mozzarella for stretchy melt. Just pick a cheese that melts well and complements the spiced chicken.
Can I make these gluten-free?
Yes! Use a gluten-free pie crust or empanada dough and double-check that all filling ingredients are certified gluten-free. The recipe adapts seamlessly for gluten-free diets.
What’s the best way to seal the empanadas so they don’t leak?
Brushing a little water around the dough’s edge before folding helps it stick together. Then crimp with a fork or twist the edges for a classic look—both methods create a sturdy seal for your Baked Chicken Empanadas.
Can I add different vegetables or spices?
Definitely! Feel free to toss in corn, peas, chopped olives, or jalapeños for variety. Adjust the spices to your liking and make each batch your own favorite version.
Final Thoughts
There’s real magic in sharing a tray of freshly baked, crispy Baked Chicken Empanadas—especially when you realize how easy they are to make from scratch. Give this recipe a try, and I promise it’ll become a warm, crowd-pleasing staple in your home too. Enjoy every golden, savory bite!
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Baked Chicken Empanadas Recipe
- Total Time: 40 minutes
- Yield: 12 empanadas 1x
- Diet: Non-Vegetarian
Description
These baked chicken empanadas are a delicious Latin American-inspired dish filled with savory shredded chicken, cheese, and flavorful spices. Perfect for a party appetizer or a satisfying main course!
Ingredients
Filling:
- 2 cups cooked shredded chicken
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup tomato sauce
- 1/2 cup shredded cheese (Monterey Jack or cheddar)
Crust:
- 1 package refrigerated pie crusts or empanada dough discs
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C).
- Sauté Vegetables: Heat olive oil in a skillet, sauté onion and bell pepper until softened. Add garlic and cook for 1 minute.
- Prepare Filling: Stir in shredded chicken, cumin, smoked paprika, chili powder, salt, pepper, and tomato sauce. Simmer for 2–3 minutes. Remove from heat and stir in cheese.
- Assemble Empanadas: Roll out pie crusts or dough, cut into rounds. Place filling in the center, fold over, and seal edges with a fork.
- Bake: Arrange empanadas on a baking sheet, brush with beaten egg. Bake for 18–22 minutes until golden brown.
- Serve: Cool slightly before serving.
Notes
- You can add chopped olives or jalapeños for extra flavor.
- Serve with salsa, sour cream, or chimichurri.
- Empanadas can be made ahead and frozen unbaked; bake from frozen with a few extra minutes added to the baking time.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 210
- Sugar: 2 g
- Sodium: 260 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 40 mg
