Updated
I think these cheesy baked chicken empanadas are absolutely delicious, and they’re surprisingly easy to make. For me, they’re ideal for Cinco de Mayo, the perfect party food, or a fun, simple dinner option I can get on the table quickly and easily.
Cheesy Baked Chicken Empanadas Recipe
Chicken empanadas are the perfect handheld size for parties, appetizers, and quick meals. I use store-bought pie crust for the dough and fill the empanadas with lots of cheese, chicken, scallions, and some spices for an irresistible flavor. I throw them in the oven with an egg wash and they turn out crispy on the outside with a soft, cheesy, chewy inside.
While fried empanadas will give you the crispiest results, I prefer baked empanadas. I find they’re easier to make, especially when I’m preparing large batches, and they are a little bit healthier as I don’t need to use any oil.
Tips for Beginners
- Make your own dough. You can make your own dough for this recipe if you want to make them fully from scratch, but using store-bought pastry dough really speeds things up.
- Make small slits in the dough. This will allow steam to release while baking (otherwise you’ll end up with messy, exploding empanadas).
- Don’t skip the egg wash. It gives the empanadas a nice color, helps hold the dough together, and leaves you with a crispier finish.
- Don’t overstuff. One tablespoon of filling is the perfect amount for this size of dough. Don’t overfill, or the empanadas might leak.
Baked Cheesy Chicken Empanadas Recipe
Ingredients
- 2 Pillsbury pie crusts store bought or homemade
- 4 oz. cream cheese softened
- 2 oz. queso fresco softened
- 1 tsp chili powder I love Penzey’s Chili 9000
- ½ tsp ground cumin
- ¼ tsp crushed red pepper flakes
- ½ cup shredded Pepper Jack
- 2 scallions thinly sliced
- 1 cups shredded or cubed cooked chicken
- 1 egg
- 1 tsp water
- flake sea salt optional, for topping
- sliced avocadoes optional, for topping
- diced fresh tomatoes optional, for topping
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375°F. Line two large, rimmed baking sheets with parchment paper or aluminum foil and spray lightly with nonstick spray.
- If using store-bought pie dough, set it on the counter 15 minutes before using.2 Pillsbury pie crusts
- In a large bowl, mix together cream cheese, Queso Fresco, chili powder, cumin, red pepper flakes, Pepper Jack and scallions with an electric mixer on medium speed. Add chicken and mix until incorporated; set aside.4 oz. cream cheese, 2 oz. queso fresco, 1 tsp chili powder, ½ tsp ground cumin, ¼ tsp crushed red pepper flakes, ½ cup shredded Pepper Jack, 2 scallions, 1 cups shredded or cubed cooked chicken
- Unroll the dough and use a rolling pin to create a 12” round. With a 4” round cookie cutter, cut the dough into 7 (4-inch) rounds per pie crust.
- Make an egg wash by whisking 1 egg with 1 tsp water.1 egg, 1 tsp water
- Brush the edges of the dough rounds with egg wash.
- Place 1 rounded tbsp of chicken filling in the middle of each pastry round and fold the dough over to form a half-moon empanada. Press the filling down a little to bring the dough together.
- Brush each empanada with egg wash.
- Press the edges of the dough together and then use a table fork, to crimp the edges to seal.
- Lightly sprinkle the empanadas with flake sea salt, if desired.flake sea salt
- Place the empanadas, 1-2 inches apart on the prepared baking sheets.
- Make 3 tiny slits in the top of each empanada to release steam.
- Place a tray on the upper-middle oven rack and the lower-middle oven rack. Bake at 375°F for 20-22 minutes, switching and rotating baking sheets halfway through baking. Cool for a few minutes, then serve with avocado slices and diced tomatoes. Enjoy!sliced avocadoes, diced fresh tomatoes
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Chicken Empanadas Step by Step
Get the oven and pans ready: Adjust the oven racks to upper-middle and lower-middle positions and preheat to 375°F. Line two large, rimmed baking sheets with parchment paper or aluminum foil, spray lightly with nonstick spray, and set aside.
Take out the crust: If using store-bought pie dough, set it on the counter 15 minutes before using so it can soften and come to room temperature.
Make the filling: In a large bowl, combine 4 oz. cream cheese, 2 oz. queso fresco, 1 tsp chili powder, ½ tsp ground cumin, ¼ tsp crushed red pepper flakes, ½ cup shredded Pepper Jack, and 2 scallions. Add 1 cup of shredded or cubed cooked chicken to the bowl.
Shape the dough: Unroll the pie crust dough and use a rolling pin to create a 12” round. With a 4” round cookie cutter, cut the dough into 7 (4-inch) rounds per pie crust.
Make the egg wash: Whisk 1 egg with 1 tsp water.
Make the empanadas: Brush the edges of the pie crust dough rounds with egg wash, place 1 rounded tablespoon of chicken filling in the middle of each pastry round, and fold the dough over to form a half-moon empanada. Press the filling down a little to bring the dough together, and finally brush each empanada with egg wash. Crimp the edges to seal and sprinkle with flake sea salt.
Bake the empanadas: Place the empanadas, 1-2 inches apart, on the prepared baking sheets. Using a sharp knife, make 3 tiny slits in the top of each empanada to release steam. Place the trays in the oven and bake at 375°F for 20-22 minutes, switching and rotating baking sheets halfway through.
Cool and serve: Remove from the oven and let cool for a few minutes, then serve with avocado slices and diced tomatoes. Enjoy!
How to Store
These empanadas can easily be made ahead of time. Follow the instructions right up until bake time, then cover them (uncooked) on the baking sheets with plastic wrap.
Refrigerate until ready to bake, up to 48 hours ahead of time. When ready to bake, add 5-7 minutes to the listed cooking time.
If you want to partially prepare things, you can also cook the chicken, or even make the entire chicken mixture, ahead of time, and store it in the refrigerator up to 2 days.
Any fully prepared leftovers can be stored in the fridge for 2-3 days tightly wrapped in aluminum foil, or in resealable bags, with as much air removed as possible. Reheat in the oven to crisp the dough up again. Flash freeze leftovers on a cookie sheet and store in an airtight container in the fridge for 2 months. Thaw in the fridge overnight before reheating.
Serving Suggestions
If I am making empanadas for dinner, I like to round out the meal with a side of zesty cilantro lime rice and slow-simmered refried beans. For salads, I’ll either make a colorful confetti corn salad or a fresh Peruvian chopped salad.
More Mexican Inspired Recipes To Try
- I love this versatile Street Tacos Recipe because I can use any kind of meat for the filling.
- This Mexican Street Corn Dip turns out hot, cheesy, and delightfully spicy.
- Mexican Tater Tot Casserole is one of my go-to comfort meals; it’s everything I love about tacos and then some.
These look fantastic, and I have most of the ingredients in my kitchen already. Thank you for giving me an excuse to make something fun this weekend. Do you have any recommendations on how to reheat them?
Also, would you share the recipe for the Apple and Jicama Slaw? Thank you!
If you can, it would be best to save ones you know you won’t eat and bake them when you’re ready for the leftovers so they are fresh! I don’t have a recipe for that slaw quite yet!
Becky,
Since there are just two of us, can the empanadas be frozen raw or would they freeze better already baked. Thanks for all your recipes. This one look delish!
I haven’t frozen these yet! You can try baking them a little beforehand!