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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!
Why You’ll Love This Chicken Empanadas Recipe
- Easy – Using store-bought dough, pre-cooked chicken, and easy-to-follow steps, these Chicken Empanadas are in the oven with very little effort. I find that it’s a fun recipe to get the kids involved in!
- Quick – Filling the empanada dough doesn’t take long, so you’ll love how fast you can make them!
- Convenience – Veggies, protein, and carbs are balanced in one tasty pocket! They’re perfect for a weeknight dinner, a snack by the pool, or a handheld meal on the way to soccer practice. You can eat them anywhere, who doesn’t love that?
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 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 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 in this recipe.
- Smoked Paprika, 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:
- Preheat the oven and heat the oil in a large skillet.
- Sauté the veggies over medium heat, and stir them into the remaining empanada filling ingredients.
- Add 2-3 Tablespoons of the chicken mixture to each empanada dough circle, and seal the edges.
- Brush on the egg wash and bake them in the oven for 30 minutes.
- Allow them to cool slightly and serve!
TIP: Make perfect empanadas every time with this Empanada Press!
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
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.
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!
Of course! Follow this recipe for perfect homemade empanada dough.
I highly suggest reheating the empanadas in the oven or in an air fryer for the best crispy crust!
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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Shredded Chicken Empanadas
Equipment
Ingredients
- 2 Tablespoons oil
- 1/2 medium white or yellow onion (diced)
- 1 medium orange pepper (diced)
- 1 medium red pepper (diced)
- 2 Tablespoons minced garlic
- 1/4 cup plain Greek yogurt
- 2 cups shredded cooked chicken
- 2 teaspoons smoked paprika
- 1 1/4 teaspoons cumin
- 1/2 teaspoon salt
- 1/2 cup finely chopped spinach
- 1/4 cup fresh cilantro
- 12 empanada dough shells (or 5” circles cut from store-bought puff pastry)
- 1 large egg
Instructions
- Preheat the oven to 350 degrees F.
- Heat the oil in a skillet and sauté the diced onions and peppers. Sauté for about 5 minutes.
- Add in the minced garlic and sauté for an additional 1-2 minutes.
- Transfer the sautéed veggies to a bowl and combine with all remaining ingredients. Mix well.
- Add about 2-3 Tablespoons of the mixture to each empanada dough circle.
- Fold over the top and use a fork to seal the edges. It helps to lightly grease and flour your fork to prevent sticking.
- Whisk up the egg and brush on top of each empanada.
- Bake for 30 minutes or until golden brown.
- Let the empanadas cool for a few minutes, then serve with your favorite dipping sauce!
Jj says:
These were so good and pretty quick to throw together, the kids loved them too!
Lathiya says:
These chicken empanadas tasted amazing. It made a great lunch for my kids lunch box.
Jar Of Lemons replied:
Thanks so much, Lathiya! I’m glad it works well for you.
Missie says:
These were so delicious and disappeared so fast!
JOL Team replied:
So glad you loved them!
Swathi says:
These homemade chicken empanadas are so good, filling, and easy to put together.
JOL Team replied:
Thank you Swathi! So glad you enjoyed them!
Lora says:
These chicken empanadas look so easy and satisfying. Love the healthy twist and that crispy, flaky crust.
JOL Team replied:
They’re so good. I could have them every week and never get sick of them.
thuc says:
Tastes great but I had a little trouble with the puff pastry sheet without a rolling pin. ♀️ any thoughts on what to do with the leftover filling with no more sheets left?
JOL Team replied:
You could enjoy the extra filling over your favorite rice, as a filling in your favorite tortilla with as a quesadilla, or even in an omelet.
Wendy says:
I used frozen pie pastry and the empanadas turned out great.
Jar Of Lemons replied:
Great to hear, Wendy! Thanks for the review.
Lily says:
Sorry, I stand corrected, you did provide the tem. for the Empanadas, my mistake! 🙁
Monica says:
I am going to love all your recipes