Baked Chicken Empanadas

Common Questions

Should empanadas be baked or fried?

Many restaurants serve empanadas fried, but I prefer to bake them. They’re a little healthier that way, I can bake them while I do other things, and they’re just as delicious.

What do you serve with empanadas?

You can serve empanadas with dipping sauces like Cilantro Lime Sauce, and sides like Spanish Rice & Beans, or along a salad like Chili Mango Zesty Quinoa Salad!

Can I make my own empanada dough?

Of course! Follow this recipe (opens in a new tab) for perfect homemade empanada dough.

How do I get the leftovers crispy?

I highly suggest reheating the empanadas in the oven or in an air fryer for the best crispy crust!

This Chicken Empanadas Recipe is quick, easy, and so yummy, making it perfect for those of us who want to put a hearty meal on the table without spending hours in the kitchen! You will love the healthy twist on the classic filling and the crispy, flaky baked crust of the empanada. Even my kids love this recipe!

Quick and Easy Shredded Chicken Empanadas

Who knew you could make Chicken Empanadas in just 40 minutes at home? I grew up eating empanadas for dinner, so knowing that I can share this childhood recipe with my own kids with a quick and healthy twist is truly the best!

Whether you’re a seasoned cook or a kitchen newbie, you’ll be whipping up these perfect empanadas in no time. They’re a hit for kids and adults alike, making them a great choice for family dinners, snacks, or lunchboxes.

Serve them alongside The BEST Easy Salsa Recipe and Roasted Sweet Potato Black Bean Salad!

Chicken Empanada Ingredients

The filling of these empanadas is so flavorful and tasty! It has the perfect amount of moisture and is full of healthy ingredients. Here’s what you’ll need:

• Oil – I love using avocado oil (opens in a new tab) for just about everything. It works so well, and it’s healthy! You can substitute it with the neutral oil of your choice.
• Onion and Bell Peppers – The mildly sweet flavors of yellow or white onions and colored bell peppers, like yellow, orange, and red bell peppers, are so good in the filling. Other options would be red onions and green bell peppers.
• Minced Garlic – You need 2 Tablespoons for the recipe so you can mince about 4 cloves yourself, or scoop from prepared minced garlic (opens in a new tab) to save time!
• Plain Greek Yogurt – Thick, creamy, and tangy, the Greek yogurt binds the filling together and adds flavor, too! You can use sour cream or dairy-free Greek yogurt as a sub.
• Chicken – I love using store-bought rotisserie chicken, leftovers, or even organic canned chicken (opens in a new tab) in this recipe.
• Smoked Paprika (opens in a new tab), Cumin, and Salt – The seasonings really take the filling to the next level! Spice things up with a dash of cayenne pepper, or add a teaspoon of chili powder or a dash of black pepper for even more flavor.
• Spinach – Fresh spinach is added to the filling for extra veggies and nutrients. Feel free to substitute with your favorite green like kale!
• Cilantro – Fresh cilantro adds a bright flavor to the meat filling. Use 1 teaspoon of dried cilantro as a substitute.
• Empanada Dough – Many grocery stores now carry premade empanada dough in the refrigerated pastry section! If your store doesn’t have it, you can use puff pastry or pie dough instead! Roll the dough out, and cut 5-inch circles. Follow the directions as normal.
• Egg – The egg is used for the egg wash on the outside of the empanadas. This helps the crust from a brown and shiny top.

How to Make Chicken Empanadas

You will love how easy it is to put these Homemade Chicken Empanadas or Empanada de Pollo together and how quickly they get in the oven. Follow these steps:

1. Preheat the oven and heat the oil in a large skillet.
2. Sauté the veggies over medium heat, and stir them into the remaining empanada filling ingredients.
3. Add 2-3 Tablespoons of the chicken mixture to each empanada dough circle, and seal the edges.
4. Brush on the egg wash and bake them in the oven for 30 minutes.
5. Allow them to cool slightly and serve!

TIP: Make perfect empanadas every time with this Empanada Press! (opens in a new tab)

Tips For Folding Shredded Chicken Empanadas

Folding these shredded chicken empanadas is easier than it seems! With these easy tips, you’ll get perfectly sealed and golden-brown empanadas every time:

• Avoid Overfilling: Use 2-3 tablespoons of the shredded chicken mixture to prevent the dough from opening during baking.
• Gently Fold: Carefully fold the dough over the filling to create a half-moon shape.
• Seal the Edges: Use a lightly greased and floured fork to crimp the edges, ensuring the empanadas stay closed during baking.
• Brush with Egg Wash: Lightly brush the tops with beaten egg for a golden, crispy finish! It’s optional, but SO good.

Storing Chicken Empanadas

• Refrigerate – Allow the empanadas to cool completely, place them in an airtight container, and refrigerate for up to 3 days.
• Freeze – Allow them to cool completely, wrap them individually, and place them in an airtight container. Freeze for up to 3 months.
• Reheat – From Fridge: Heat in a 350 degrees F oven for 10-15 minutes, or in the microwave for 1-2 minutes. From Freezer: Heat in a 375 degrees F oven for 20-25 minutes, or in the microwave for 4-5 minutes flipping halfway through.

What to Pair with Baked Empanadas

• Cilantro Lime Rice
• Refried Beans
• Yuca Fries
• Spanish Rice & Beans
• Plantain Chips
• Almond Flour Tortillas
• Tortilla Chips
• Chipotle Corn Salsa Recipe

FAQ’s

More Healthy Latin American Recipes

• Chili Lime Steak Tacos w/ Mango Salsa
• Easy Ground Beef Tacos
• Healthier Rotel Dip
• Chicken Al Pastor Bowls
• Taco Pasta Casserole

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