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If you are craving a delicious handheld treat that bursts with flavor, our Baked Chicken Empanadas Recipe is just what you need. These golden pockets of joy are filled with tender shredded chicken, vibrant bell peppers, aromatic spices, and melty cheddar cheese, all wrapped in perfectly crisp dough. Whether you are looking for a crowd-pleasing appetizer or a satisfying dinner option, these empanadas bring a delightful mix of textures and bold tastes that will have everyone coming back for seconds. The best part is that they are baked to perfection, offering a lighter yet irresistibly savory experience without sacrificing any of the charm of traditional empanadas.
Ingredients You’ll Need
Getting this recipe right is as simple as gathering a handful of thoughtfully chosen ingredients. Each one plays an important role, from the warm spices that create depth to the fresh vegetables that provide color and crunch. Together, they build a well-rounded filling that transforms ordinary empanada dough into something spectacular.
- 2 cups cooked chicken, shredded: Rotisserie chicken is a quick shortcut that keeps this recipe easy and full of flavor.
- 1 medium onion, chopped: Adds a subtle sweetness and helps soften the filling texture.
- 1 red bell pepper, chopped: Brings bright color and a slight crunch for balance.
- 2 cloves garlic, minced: Packs a punch of aroma that instantly makes the filling irresistible.
- 1 tbsp olive oil: Used to sauté the veggies and develop deep, rich flavors.
- 1 tsp ground cumin: Provides a warm earthiness vital to the authentic taste.
- 1 tsp chili powder: Adds a mild heat that complements the other spices perfectly.
- ½ tsp smoked paprika: Infuses a subtle smoky note for complexity.
- Salt and pepper to taste: Essential for seasoning and bringing out all the flavors.
- 1 cup shredded cheddar cheese: Melts into the mix for a creamy, gooey surprise.
- 1 pack refrigerated empanada dough discs (or 10-12 discs): Convenient and perfect for wrapping the filling.
- 1 egg, beaten (for egg wash): Creates a beautiful golden finish on the baked empanadas.
- 1 tbsp chopped fresh cilantro (optional): Adds a fresh, zesty touch if you want a little brightness.
How to Make Baked Chicken Empanadas Recipe
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 375°F (190°C), which is just right to get that empanada dough perfectly golden and crispy without drying out the filling. Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
Step 2: Sauté the Aromatics
Heat the olive oil in a large skillet over medium heat, then toss in the chopped onion and red bell pepper. Cook these for 3 to 4 minutes until they soften and release their natural sweetness, which makes the filling extra flavorful and inviting.
Step 3: Build the Flavor Base
Add minced garlic, cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Stir everything together and let the spices bloom for 1 to 2 minutes, filling your kitchen with that warm, mouthwatering aroma that signals something special is cooking.
Step 4: Mix in the Chicken and Cheese
Next, add the shredded chicken to your skillet, stirring to make sure all the meat is thoroughly coated in the spice mixture. Cook for another 3 to 4 minutes, then remove from heat and fold in the shredded cheddar and optional cilantro. This step is where the filling gets irresistibly creamy and flavorful.
Step 5: Assemble the Empanadas
Place your empanada dough discs on a clean surface and spoon about 2 tablespoons of the chicken mixture into the center of each. Folding the dough over to form a half-moon shape, seal the edges tightly using a fork. This not only secures the filling inside but creates a charming decorative edge.
Step 6: Bake to Golden Perfection
Arrange your empanadas on the prepared baking sheet and brush them with the beaten egg wash. This little trick will give your empanadas a shiny, inviting crust. Bake in your preheated oven for 20 to 25 minutes until they turn golden brown and crispy, signaling they are ready to be devoured.
Step 7: Serve and Enjoy
Once out of the oven, let your baked chicken empanadas cool slightly before serving. These tasty treats are best enjoyed warm and fresh for that perfect meld of textures and flavors.
How to Serve Baked Chicken Empanadas Recipe
Garnishes
A sprinkle of freshly chopped cilantro or a dollop of cool sour cream can elevate your empanadas. These garnishes add a fresh, creamy contrast that pairs beautifully with the spicy, cheesy filling.
Side Dishes
Consider serving your empanadas with simple sides like a bright salsa, guacamole, or even a crisp salad. These accompaniments add freshness and balance, making the meal feel complete and satisfying.
Creative Ways to Present
For parties or special occasions, line a rustic wooden board with parchment paper and arrange your empanadas in a circle with small bowls of various dips in the center. This creates an inviting display that encourages sharing and conversation.
Make Ahead and Storage
Storing Leftovers
Place any leftover empanadas in an airtight container and refrigerate. They will stay fresh and tasty for up to 3 days, making for perfect next-day snacks or quick lunches.
Freezing
If you want to keep these delightful Baked Chicken Empanadas Recipe gems longer, freeze them on a baking sheet first so they don’t stick together, then transfer to a freezer-safe bag or container. They can be stored for up to 2 months without losing flavor or texture.
Reheating
To enjoy your empanadas again, reheat them in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. This method will help maintain the crispiness of the crust far better than microwaving.
FAQs
Can I use a different type of meat in this recipe?
Absolutely! While this Baked Chicken Empanadas Recipe calls for shredded chicken, you can easily substitute beef, pork, or even a mix of vegetables if you prefer a vegetarian version. Just adjust the cooking times as needed.
Is it possible to make the dough from scratch?
Yes, making your own empanada dough can be rewarding and delicious. However, refrigerated dough discs save a lot of time and effort while still producing great results, which is why this recipe chooses convenience without compromising taste.
Can these empanadas be made spicier?
Definitely! Feel free to increase the chili powder or add a pinch of cayenne pepper if you like a little more heat. You can also add chopped jalapeños to the filling for an extra kick.
How do I prevent the dough from getting soggy?
Using cooked, well-seasoned filling rather than raw helps keep moisture levels in check. Also, ensuring that the filling isn’t too wet and baking at the right temperature will keep your empanadas crisp and delightful.
What are some good dips to serve with these empanadas?
Salsa, guacamole, sour cream, or even a creamy avocado-lime sauce all pair beautifully with these empanadas. Choose whatever suits your preference or try a few for a fun flavor variety.
Final Thoughts
There is something truly special about biting into a warm, golden empanada filled with tender chicken and bold spices. This Baked Chicken Empanadas Recipe is easy enough for a weeknight dinner but impressive enough to serve guests. I hope you give it a try soon because sharing this kind of homemade goodness always brings a little joy to the table.
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Baked Chicken Empanadas Recipe
- Total Time: 40 minutes
- Yield: 10–12 empanadas (serves 10) 1x
Description
These baked chicken empanadas are a delicious and savory pastry filled with spiced shredded chicken, sautéed vegetables, and melted cheddar cheese. Perfect as a snack or appetizer, they are baked to golden perfection offering a crispy crust with a flavorful and cheesy filling.
Ingredients
Filling
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 tbsp chopped fresh cilantro (optional)
Dough and Topping
- 1 pack refrigerated empanada dough discs (or 10–12 discs)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Sauté vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper, cooking for 3-4 minutes until softened and fragrant.
- Add spices and garlic: Stir in the minced garlic, ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 1-2 minutes to release the aromas of the spices.
- Combine chicken and cheese: Add the shredded chicken to the skillet, mixing well with the spiced vegetables and cooking for 3-4 minutes to meld the flavors. Remove from heat and stir in the shredded cheddar cheese and cilantro if using.
- Fill dough discs: Lay the empanada dough discs flat on a clean surface. Spoon about 2 tablespoons of the chicken mixture into the center of each disc.
- Seal empanadas: Fold the dough over to create a half-moon shape and press the edges together firmly. Use a fork to crimp and seal the edges to prevent any filling from leaking during baking.
- Prepare for baking: Arrange the empanadas on the prepared baking sheet, spacing them to allow air circulation. Brush the tops with beaten egg to create a beautiful golden brown finish.
- Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the empanadas are golden and crispy on the outside.
- Serve: Remove from oven and let cool slightly. Serve warm with your favorite salsa, sour cream, or guacamole for dipping.
Notes
- You can substitute shredded rotisserie chicken with leftover cooked chicken or turkey.
- To make the empanadas spicier, add a pinch of cayenne pepper or chopped jalapeños to the filling.
- If you don’t have empanada dough discs, use refrigerated pie dough and cut into circles.
- These empanadas can be frozen uncooked; freeze on a baking sheet then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the cooking time.
- For a dairy-free option, omit the cheddar cheese or use a plant-based cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
