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Chicken Empanadas Recipe - emiliarecipes.com Chicken Empanadas Recipe - emiliarecipes.com
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Chicken Empanadas Recipe

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This Chicken Empanadas recipe delivers savory, flavorful pockets of shredded chicken, onions, bell peppers, and spices, all wrapped in a flaky, golden pastry. Easy to make and ideal as an appetizer, snack, or main course, these empanadas are perfect for family gatherings, parties, or quick weeknight meals. The crispy crust and delicious filling make them a crowd-pleaser that can be prepared ahead of time and baked or fried fresh.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 1/2 cup tomato sauce
  • 1/4 cup green olives, chopped (optional)
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1 package empanada dough (store-bought or homemade)
  • 1 egg (for egg wash)

Instructions

  • Preheat oven to 375°F (190°C).
  • Heat olive oil in a pan over medium heat. Sauté onions, garlic, and bell pepper until soft.
  • Add shredded chicken, cumin, paprika, chili powder, salt, and pepper. Stir to combine.
  • Mix in tomato sauce and green olives (if using). Cook for 5-7 minutes, allowing flavors to meld. Remove from heat and let cool slightly.
  • Roll out empanada dough and cut into circles (if not already pre-cut).
  • Place a spoonful of the chicken mixture in the center of each circle. Fold over and crimp the edges with a fork to seal.
  • Brush each empanada with egg wash and place on a baking sheet.
  • Bake for 20-25 minutes until golden brown. Let cool slightly before serving.

Notes

  • For extra crispiness, fry the empanadas in oil instead of baking.
  • You can freeze unbaked empanadas and bake them straight from the freezer when needed.
  • Serve with salsa, guacamole, or sour cream for added flavor.

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