Baked Chicken Empanadas

Baked Chicken Empanadas are an absolute favorite in my household. Whenever I make them, it feels like a warm hug from the inside out. The first time I prepared these delightful little pockets, it was during a family gathering. Everyone was gathered around, and as I pulled them out of the oven, the warm aroma of baked dough and savory chicken filled the kitchen. I remember the excitement on everyone’s faces as they took their first bites. It became a tradition to make them for every family celebration. They’re perfect for sharing, and the joy of biting into a crispy, golden empanada with a flavorful filling is unparalleled. Every single time I make Baked Chicken Empanadas, it brings back those joyful memories, and I love creating new ones with each batch!

What to Buy for Baked Chicken Empanadas

Choosing the right ingredients is essential for the best Baked Chicken Empanadas. Each component plays a vital role in creating those delicious flavors and perfect textures. From the buttery crust to the savory filling, each ingredient complements the others beautifully, making for a delightful dish.

• 4 ounces cream cheese, softened – This adds a creamy texture to the filling, making it rich and satisfying.
• 2 ounces Queso Fresco, softened – Provides a subtle flavor and crumbly texture that pairs well with the creaminess.
• 1 teaspoon chili powder – Adds a warm kick to the filling, enhancing its overall flavor.
• ½ teaspoon ground cumin – Offers earthy notes that elevate the taste profile.
• ¼ teaspoon crushed red pepper flakes – A touch of heat that brings the filling to life.
• ½ cup shredded Pepper Jack – Melts beautifully and adds a spicy flavor to the empanadas.
• 2 scallions, thinly sliced – Freshness and crunch that balances the creaminess of the filling.
• 1 cup shredded or cubed cooked chicken – The star of the filling, providing protein and richness.
• 2 Pillsbury Pie Crusts or Homemade – The flaky pastry that holds all the delicious filling inside.
• 1 egg – For the egg wash, giving the empanadas a beautiful golden color.
• 1 teaspoon water – Helps create the egg wash consistency.
• Flake Sea Salt (optional) – A sprinkle adds an extra touch of flavor and texture.
• Serve with:
  • Apple Jicama Slaw with Honey-Chipotle Vinaigrette – A fresh, crunchy side that complements the empanadas.
  • Sliced avocados – Creamy and rich, they are perfect for topping the empanadas.
  • Diced fresh tomatoes – Adds freshness and acidity that balances the richness of the filling.

The Process for Making Baked Chicken Empanadas

Now that you have your ingredients ready, let’s dive into making your own Baked Chicken Empanadas. This process is straightforward and enjoyable, especially when shared with loved ones. Follow these steps to create delicious empanadas that are bound to impress.

1. Adjust the oven racks to the upper-middle and lower-middle positions, then preheat the oven to 375°F. It’s important to get that oven nice and hot, ensuring even cooking for the empanadas.
2. Line two large, rimmed baking sheets with parchment paper or aluminum foil. This will prevent the empanadas from sticking and make cleanup a breeze. Lightly spray the lined sheets with nonstick spray for added assurance.
3. If you’re using store-bought pie dough, let it sit on the counter for about 15 minutes before rolling it out. This resting time ensures the dough is easier to work with and won’t crack.
4. In a large mixing bowl, combine cream cheese, Queso Fresco, chili powder, ground cumin, crushed red pepper flakes, shredded Pepper Jack, and scallions. Using an electric mixer on medium speed, mix until everything is well incorporated and creamy.
5. Next, add the shredded or cubed cooked chicken into the mixture. Gently fold it in until it’s evenly distributed throughout the filling. Set this aside as you prepare the dough.
6. Unroll the dough on a lightly floured surface and use a rolling pin to create a 12-inch round. If the dough cracks, gently press it back together. With a 4-inch round cookie cutter, cut the dough into 7 (4-inch) rounds per pie crust. This will give you the perfect size for your empanadas.
7. Make an egg wash by whisking together 1 egg with 1 teaspoon of water. This mixture will help achieve that beautiful golden crust.
8. Brush the edges of each dough round with the egg wash. This step ensures that the halves will seal nicely, keeping all that delicious filling inside.
9. Place 1 rounded tablespoon of the chicken filling in the center of each pastry round. Carefully fold the dough over to form a half-moon shape. Gently press the filling down a little to help seal the edges.
10. Brush the top of each empanada with the egg wash. This not only enhances the color but also adds a bit of richness.
11. Using a table fork, press down on the edges to crimp them securely. This will ensure that the empanadas stay sealed while baking.
12. If desired, lightly sprinkle the empanadas with flake sea salt. This adds a lovely touch of flavor and makes them even more inviting.
13. Place the empanadas on the prepared baking sheets, ensuring they are spaced 1-2 inches apart. This allows them to bake evenly without touching each other.
14. Make three tiny slits in the top of each empanada to release steam during baking. This prevents them from bursting while they cook.
15. Now, it’s time to bake! Place one tray on the upper-middle and the other on the lower-middle rack. Bake at 375°F for 20 to 22 minutes, switching and rotating the baking sheets halfway through. You’ll know they’re ready when they’re golden brown and lovely.
16. Once baked, let the empanadas cool for a few minutes. Serve warm with slices of avocado and the refreshing Apple-Jicama Slaw or a drizzle of Honey-Chipotle Vinaigrette.
17. Enjoy the delightful flavors and the smiles from family and friends as they dig into your homemade Baked Chicken Empanadas!

Recipe Tips about Baked Chicken Empanadas

To get the most out of your Baked Chicken Empanadas, here are some excellent tips that can elevate your cooking experience!

• Storage: Store any leftovers in an airtight container in the fridge. They will keep for up to three days.
• Freezing: You can freeze uncooked empanadas. Just ensure they are well-wrapped in plastic wrap and stored in a freezer bag. Bake them straight from frozen; just add a few extra minutes to the cooking time.
• Pairing: These empanadas pair beautifully with a side salad or a light soup for a complete meal.
• Seasonal Variations: Feel free to add seasonal ingredients like spinach or roasted peppers, depending on what’s fresh and available.
• Serving Style: Serve with a variety of dipping sauces like salsa, ranch, or a zesty cilantro sauce for added flavor.

How to Serve Baked Chicken Empanadas

Serving Baked Chicken Empanadas can be just as enjoyable as making them! Here’s how you can add flair and creativity to your presentation:

• As an Appetizer: Arrange the empanadas on a large platter with toothpicks for easy serving at parties or gatherings.
• Family Style: Serve the empanadas on a large board with a variety of dips and fresh toppings, such as diced tomatoes and sliced avocados.
• For Lunch: Pack them in lunchboxes, alongside fresh fruit or a small salad. They make for a filling and satisfying meal.
• On Special Occasions: Garnish with fresh herbs or edible flowers for a festive touch during holidays or family celebrations.
• With Dips: Offer an array of dips like guacamole, salsas, or even a creamy ranch dressing to complement the flavors of the empanadas.
• Seasonal Pairings: These empanadas can be served with a light summer salad or warm soup during colder months for a comforting meal.

FAQ

Conclusion

Baked Chicken Empanadas are truly special, combining comforting flavors with a flaky, golden crust. They not only satisfy your cravings but also bring joy to any gathering. I encourage you to try making these empanadas at home; they might just become a new family favorite. Enjoy the process and the delightful results of your hard work in the kitchen!

Baked Chicken Empanadas

The ultimate comfort food, Baked Chicken Empanadas are crispy on the outside and deliciously savory on the inside. Packed with creamy chicken and spices, these empanadas make for an easy weeknight dinner or a perfect party appetizer. Enjoy them warm, right out of the oven!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Course Dinner

Cuisine Mexican

Servings 14 empanadas

Calories 250 kcal

Equipment

• Mixing Bowl
• Frying Pan
• Chef's Knife
• Whisk
• Cutting Board
• Baking Sheet
• Oven

Ingredients

  

• 4 ounces cream cheese softened
• 2 ounces Queso Fresco softened
• 1 teaspoon chili powder I love Penzey’s Chili 9000
• ½ teaspoon ground cumin
• ¼ teaspoon crushed red pepper flakes
• ½ cup shredded Pepper Jack
• 2 scallions thinly sliced
• 1 cup shredded or cubed cooked chicken
• 2 Pillsbury Pie Crusts or Homemade
• 1 egg
• 1 teaspoon water
• Flake Sea Salt optional
• Serve with:
• Apple Jicama Slaw with Honey-Chipotle Vinaigrette
• Sliced avocadoes
• Diced fresh tomatoes

Instructions

 

• Adjust the oven racks to the upper-middle and lower-middle positions, then preheat the oven to 375°F. It's important to get that oven nice and hot, ensuring even cooking for the empanadas.
• Line two large, rimmed baking sheets with parchment paper or aluminum foil. This will prevent the empanadas from sticking and make cleanup a breeze. Lightly spray the lined sheets with nonstick spray for added assurance.
• If you’re using store-bought pie dough, let it sit on the counter for about 15 minutes before rolling it out. This resting time ensures the dough is easier to work with and won’t crack.
• In a large mixing bowl, combine cream cheese, Queso Fresco, chili powder, ground cumin, crushed red pepper flakes, shredded Pepper Jack, and scallions. Using an electric mixer on medium speed, mix until everything is well incorporated and creamy.
• Next, add the shredded or cubed cooked chicken into the mixture. Gently fold it in until it's evenly distributed throughout the filling. Set this aside as you prepare the dough.
• Unroll the dough on a lightly floured surface and use a rolling pin to create a 12-inch round. If the dough cracks, gently press it back together. With a 4-inch round cookie cutter, cut the dough into 7 (4-inch) rounds per pie crust. This will give you the perfect size for your empanadas.
• Make an egg wash by whisking together 1 egg with 1 teaspoon of water. This mixture will help achieve that beautiful golden crust.
• Brush the edges of each dough round with the egg wash. This step ensures that the halves will seal nicely, keeping all that delicious filling inside.
• Place 1 rounded tablespoon of the chicken filling in the center of each pastry round. Carefully fold the dough over to form a half-moon shape. Gently press the filling down a little to help seal the edges.
• Brush the top of each empanada with the egg wash. This not only enhances the color but also adds a bit of richness.
• Using a table fork, press down on the edges to crimp them securely. This will ensure that the empanadas stay sealed while baking.
• If desired, lightly sprinkle the empanadas with flake sea salt. This adds a lovely touch of flavor and makes them even more inviting.
• Place the empanadas on the prepared baking sheets, ensuring they are spaced 1-2 inches apart. This allows them to bake evenly without touching each other.
• Make three tiny slits in the top of each empanada to release steam during baking. This prevents them from bursting while they cook.
• Now, it’s time to bake! Place one tray on the upper-middle and the other on the lower-middle rack. Bake at 375°F for 20 to 22 minutes, switching and rotating the baking sheets halfway through. You'll know they're ready when they're golden brown and lovely.
• Once baked, let the empanadas cool for a few minutes. Serve warm with slices of avocado and the refreshing Apple-Jicama Slaw or a drizzle of Honey-Chipotle Vinaigrette.
• Enjoy the delightful flavors and the smiles from family and friends as they dig into your homemade Baked Chicken Empanadas!

Notes

• Tip 1: Store any leftovers in an airtight container in the fridge. They will keep for up to three days.
• Tip 2: You can freeze uncooked empanadas. Just ensure they are well-wrapped in plastic wrap and stored in a freezer bag. Bake them straight from frozen; just add a few extra minutes to the cooking time.
• Tip 3: These empanadas pair beautifully with a side salad or a light soup for a complete meal.
• Tip 4: Feel free to add seasonal ingredients like spinach or roasted peppers, depending on what’s fresh and available.
• Tip 5: Serve with a variety of dipping sauces like salsa, ranch, or a zesty cilantro sauce for added flavor.

Keyword Baked Empanadas Recipe, Chicken Empanadas, easy chicken recipe, Mexican Pastry