Chicken Empanadas
These baked chicken empanadas are a classic Tex-Mex appetizer! They're easy to make with flaky empanada dough stuffed with juicy, seasoned chicken, veggies, and cheese.
Servings: 12 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion finely diced
- 1 red bell pepper finely diced
- 3 garlic cloves minced
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes optional
- 2 cups chopped or shredded cooked chicken
- ½ cup shredded Monterey Jack cheese
- ⅓ cup pitted and chopped green olives
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lime juice
- salt and freshly ground black pepper to taste
- 1-2 tablespoons chicken broth optional
Dough:
- 12 store-bought empanada dough discs about 5 inches, thawed if frozen
Egg Wash:
- 1 large egg
- 1 tablespoon water
Instructions
- Prep. Preheat the oven to 400ºF. Line a baking sheet with parchment paper and set aside.
- Cook the veggies. Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 5–6 minutes until softened. Stir in the garlic and cook for 20 seconds or until fragrant.
- Add seasonings. Add the tomato paste, smoked paprika, cumin, oregano, and red pepper flakes. Cook for 1 minute or until fragrant.
- Combine. Stir in the shredded, precooked chicken and cook for 2–3 minutes, or until heated through. Remove from the heat and let the filling cool for about 10 minutes.
- Add the cheese. Fold in the shredded Monterey Jack, chopped green olives, parsley, and lime juice. Season with salt and pepper to taste.
- Shape the empanadas. Place about 2½ tablespoons of filling in the center of each dough disc. Lightly moisten the edges with water, fold over, and press to seal. Crimp the edges with a fork or twist them with your fingers.
- Make the egg wash. Whisk together the egg and water, and brush over the tops of the empanadas.
- Bake. Bake for 22–25 minutes, or until golden brown.
- Cool, then serve. Allow the chicken empanadas to cool for about 5 minutes before serving.
Notes
- Look for empanada dough discs in the refrigerated or frozen section. You can find them at most major grocery stores. I use 5-inch discs. If using frozen dough, thaw it according to the package directions before filling.
- The filling should be moist enough to hold together, but not wet. If needed, add 1-2 tablespoons chicken broth.
- Use chopped or shredded precooked chicken.
- Taste the filling before adding extra salt, since the olives and cheese already add saltiness.
- Monterey Jack can be substituted with mozzarella for a milder flavor.
Nutrition
Calories: 102kcal | Carbohydrates: 3g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 35mg | Sodium: 138mg | Potassium: 143mg | Fiber: 1g | Sugar: 1g | Vitamin A: 586IU | Vitamin C: 15mg | Calcium: 52mg | Iron: 1mg
