Name: Baked Chicken Empanadas
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 4 ounces cream cheese (softened); 2 ounces queso fresco (softened); 1 teaspoon chili powder; 1 teaspoon ground cumin; ½ teaspoon crushed red pepper flakes; 1 cup shredded Pepper Jack cheese; 2 scallions (thinly sliced); 1 cup shredded or cubed cooked chicken; 2 Pillsbury Pie Crusts or Homemade; 1 large egg (for egg wash); 1 teaspoon water (to mix with egg for wash); Flake sea salt ((optional))

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If you’re on the lookout for a delicious, crowd-pleasing snack or appetizer, look no further than these Baked Chicken Empanadas. These little pockets of goodness are filled with a savory chicken mixture that’s bursting with flavor. With a crispy golden crust and a creamy filling, they are perfect for any occasion — from game day gatherings to cozy family dinners. Plus, they’re easy to make and can be customized to your liking!

Why You’ll Love This Recipe

These Baked Chicken Empanadas are not only a feast for the taste buds but are also incredibly versatile. Whether you’re serving them as a main dish or a snack, they are sure to impress. They are filled with a creamy mixture of chicken, cheese, and spices that create a delightful contrast to the flaky, buttery crust. Plus, they can be made ahead of time and frozen, making them a convenient option for busy nights. With a touch of heat and a hint of zest, these empanadas are bound to become a favorite in your household!

Ingredient Breakdown

To make these scrumptious Baked Chicken Empanadas, gather the following ingredients:

4 ounces cream cheese, softened – This adds a rich creaminess to the filling.
2 ounces queso fresco, softened – A crumbly cheese that adds texture and flavor.
1 teaspoon chili powder – For a lovely warmth; I love using Penzeys Chili 9000.
1 teaspoon ground cumin – Adds an earthy flavor that enhances the filling.
½ teaspoon crushed red pepper flakes – For a kick of heat.
1 cup shredded Pepper Jack cheese – For a melty, spicy layer of flavor.
2 scallions, thinly sliced – Freshness and a mild onion flavor.
1 cup shredded or cubed cooked chicken – The star of the filling!
2 Pillsbury Pie Crusts or Homemade – The flaky outer layer.
1 egg – For egg wash to give a golden finish.
1 teaspoon water – To mix with the egg for the wash.
Flake sea salt (optional) – For an extra touch of flavor.

Must-Have Equipment

Before you get started, make sure you have the following kitchen essentials:

Mixing bowl – For combining your filling ingredients.
Rolling pin – If making homemade pie crusts, this is essential.
Cookie sheet – To bake the empanadas on.
Parchment paper – For easy cleanup and to prevent sticking.
Pastry brush – For applying the egg wash.

Cook Baked Chicken Empanadas Like This

Now that you have your ingredients and equipment ready, let’s dive into the cooking process!

Step 1: Preheat Your Oven

Preheat your oven to 400°F (200°C). This ensures that your empanadas will bake to a perfect golden brown.

Step 2: Prepare the Filling

In a mixing bowl, combine the softened cream cheese, queso fresco, chili powder, ground cumin, crushed red pepper flakes, Pepper Jack cheese, scallions, and shredded or cubed cooked chicken. Stir until everything is well mixed and creamy.

Step 3: Roll Out the Pie Crusts

If you are using homemade pie crust, roll out your dough on a lightly floured surface until it’s about 1/8 inch thick. If using store-bought, simply unroll the pie crusts.

Step 4: Cut the Dough

Using a round cutter or a small bowl, cut out circles from the dough. Each circle should be about 4-5 inches in diameter.

Step 5: Fill the Empanadas

Place about 2 tablespoons of the chicken filling in the center of each dough circle. Be careful not to overfill, or they may burst while baking.

Step 6: Seal the Empanadas

Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, then use a fork to crimp the edges for added security.

Step 7: Apply Egg Wash

In a small bowl, whisk together the egg and water to create an egg wash. Brush the tops of each empanada with the egg wash to ensure a golden crust.

Step 8: Bake the Empanadas

Place the empanadas on a parchment-lined cookie sheet. Bake in the preheated oven for 20-25 minutes, or until they are golden brown and crispy.

Step 9: Let Them Cool

Once baked, remove the empanadas from the oven and let them cool slightly before serving. This will help the filling set a bit.

Smart Substitutions

Feel free to customize your empanadas with these substitutions:

Use shredded rotisserie chicken for a time-saver.
Substitute Monterey Jack cheese if you can’t find Pepper Jack.
Replace the chili powder with smoked paprika for a smoky flavor.
For a vegetarian option, use black beans or vegetables in place of chicken.

Flavor Logic

The beauty of these Baked Chicken Empanadas lies in their harmonious blend of flavors. The creaminess of the cheeses pairs perfectly with the savory chicken, while the spices add depth and warmth. The flaky pie crust provides a delightful contrast to the rich filling, making each bite a satisfying experience. When served with a refreshing side like Apple Jicama Slaw or creamy avocado, these empanadas become a well-rounded dish that’s as delicious as it is beautiful.

Store, Freeze & Reheat

These empanadas are perfect for meal prep! Here’s how to store and reheat them:

Store: Keep leftover empanadas in an airtight container in the refrigerator for up to 3 days.
Freeze: Allow empanadas to cool completely, then place them in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag. They can be frozen for up to 3 months.
Reheat: Bake frozen empanadas directly from the freezer at 375°F (190°C) for about 25-30 minutes until heated through.

Quick Q&A

Can I make the filling ahead of time?

Absolutely! You can prepare the filling a day in advance and store it in the refrigerator. Just assemble the empanadas when you’re ready to bake.

What can I serve with Baked Chicken Empanadas?

These empanadas pair wonderfully with a fresh Apple Jicama Slaw, sliced avocados, or diced tomatoes for some extra freshness.

Can I use a different type of meat?

Yes! Feel free to use ground turkey, beef, or even shredded pork as a substitute for the chicken.

Is it possible to bake these empanadas instead of frying?

Definitely! This recipe is designed for baking, which keeps them lighter and healthier while still achieving that crispy texture.

Try These Next

If you enjoyed these Baked Chicken Empanadas, you might also love:

Vegetable Samosas – A delightful vegetarian option.
Spinach and Feta Puffs – Flaky pastries filled with delicious greens.
Beef Empanadas – A classic twist on the traditional recipe.
Mexican Street Corn Salad – A fresh and flavorful side dish.

Time to Try It

Now that you have everything you need to create your own batch of Baked Chicken Empanadas, it’s time to roll up your sleeves and get cooking! These delicious pockets of joy are waiting to be savored, and I promise they’ll become a staple in your kitchen. Whether enjoyed as a snack, an appetizer, or part of a meal, these empanadas are sure to delight. Happy baking!