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
Scale
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
