Are you ready to create the ultimate handheld meal that is absolutely bursting with savory, creamy, and completely irresistible flavor? These incredible, super-easy Baked Shredded Chicken Empanadas are your new go-to for a fun weeknight dinner, a perfect party appetizer, or a delicious and portable lunch! We’re talking a flaky, golden-brown pastry pocket, absolutely stuffed with a rich and creamy, smoky shredded chicken and vegetable filling. And the best part? They’re baked, not fried, for a healthier, easier, and less messy result!
This isn’t just another empanada recipe; it’s a guide to your new favorite comfort food, made incredibly simple. We’ll show you how to use a few smart shortcuts to create stunning, from-scratch-tasting empanadas that are perfect for any occasion. Get ready to fall in love with these cheesy, chicken-filled pockets of perfection.
Recipe Overview: The Ultimate Easy & Delicious Handheld Meal
What makes these Baked Chicken Empanadas so spectacularly delicious is their incredible combination of a super-creamy filling and a super-crispy shell. The filling is a masterpiece of simple, savory flavor. A rich and tangy base of plain Greek yogurt is combined with tender, shredded chicken, a colorful sauté of sweet bell peppers and onions, and a smoky spice blend. This luscious mixture is then sealed inside a convenient, pre-made empanada dough disc. The final, brilliant step is to bake the empanadas in a hot oven until they are a beautiful golden brown and unbelievably crispy.
| Metric | Time / Level |
| Total Time | 50 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 12 empanadas |
The Essential Ingredients for This Tex-Mex Classic
This iconic dish uses a handful of smart shortcuts and pantry staples to create its signature comforting and cheesy flavor.
- The Empanada Dough (The Ultimate Shortcut!):
- Pre-made Empanada Discs: This is the key to an incredibly easy and impressive meal! You can find pre-made empanada dough discs (or discos) in the freezer aisle of most major grocery stores, usually in the international or Latin foods section. They are the perfect size and create a wonderfully flaky and tender pastry.
- The Creamy Chicken Filling:
- Shredded Cooked Chicken: The ultimate time-saver for a quick weeknight meal is to use pre-cooked, shredded chicken. A store-bought rotisserie chicken is a fantastic and convenient choice that is already moist, tender, and flavorful.
- The “Creaminess” (Greek Yogurt Hack!): This is a brilliant and healthy secret! A dollop of full-fat plain Greek yogurt (or sour cream) adds a wonderful, tangy flavor and a rich, creamy texture to the filling without the need for a heavy sauce or a ton of cheese.
- The Egg Wash: A simple beaten egg, brushed over the pastry before baking, is the professional secret to a beautiful, deep golden-brown color and a lovely, shiny finish.
Step-by-Step to the Best Baked Empanadas
This delicious meal comes together in just a few simple stages.
Step 1: Make the Creamy Chicken Filling
Step 1: First, preheat your oven to 350°F (175°C).
Step 2: In a large skillet, heat the 2 tablespoons of olive oil over a medium heat. Add your diced onions and peppers and sauté for about 5 minutes. Add in the 2 tablespoons of minced garlic and sauté for an additional 1 to 2 minutes, until fragrant.
Step 3: Transfer your sautéed vegetables to a large bowl. To the bowl, add your 2 cups of shredded chicken, the 1/4 cup of plain Greek yogurt, the 2 teaspoons of smoked paprika, the 1 1/4 teaspoons of cumin, the 1/2 teaspoon of salt, your 1/2 cup of finely chopped spinach, and the 1/4 cup of fresh cilantro. Mix everything together until it is well combined.
Part 2: Assemble and Bake to Golden, Crispy Perfection
Step 1: Add about 2 to 3 tablespoons of your prepared filling to the center of each of your empanada dough circles.
Step 2: Fold the top of the dough circle over the filling to create a half-moon shape.
Step 3 (The Most Important Step!): Use the tines of a fork to firmly press down and crimp the edges of the empanada to seal it shut. This is the key that will prevent your delicious filling from leaking out in the oven.
Pro Tip: It helps to lightly grease and flour your fork to prevent it from sticking to the dough.
Step 4: Place your sealed empanadas on a parchment-lined baking sheet. In a small bowl, whisk up your 1 large egg. Use a pastry brush to brush the tops of each empanada with the egg wash.
Step 5: Bake for about 30 minutes, until the empanadas are a deep golden brown and wonderfully crispy.
Let the empanadas cool for a few minutes before you serve them with your favorite dipping sauces.
Chicken Empanadas (Crispy & Creamy!)
An easy recipe for delicious baked empanadas with a creamy shredded chicken filling. This dish uses convenient, store-bought empanada dough circles. The savory filling is made by combining pre-cooked shredded chicken with sautéed onions and bell peppers, Greek yogurt for creaminess, fresh spinach, and a blend of Southwestern spices like smoked paprika and cumin. The filled pastries are sealed, brushed with an egg wash, and baked until golden brown and puffed.
Ingredients
- 2 Tablespoons oil
- 1/2 medium white or yellow onion, diced
- 1 medium orange bell pepper, diced
- 1 medium red bell 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
- 1 large egg, for egg wash
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Heat the oil in a skillet over medium heat. Sauté the diced onions and peppers for about 5 minutes until they begin to soften.
- Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- In a large bowl, combine the sautéed vegetables with the shredded chicken, Greek yogurt, paprika, cumin, salt, chopped spinach, and cilantro. Mix well.
- Place about 2-3 tablespoons of the chicken mixture onto the center of each empanada dough circle.
- Fold the dough over to create a half-moon shape. Use a fork (dipped in flour to prevent sticking) to press and seal the edges.
- Place the assembled empanadas on the prepared baking sheet.
- In a small bowl, whisk the egg with a splash of water to create an egg wash. Brush the top of each empanada with the egg wash.
- Bake for 30 minutes, or until the empanadas are golden brown.
- Let them cool for a few minutes before serving with your favorite dipping sauce.
Notes
- This recipe is made quick and easy by using pre-cooked shredded chicken (like from a rotisserie chicken) and store-bought empanada dough.
- Using Greek yogurt is a simple way to create a creamy, tangy filling with a boost of protein.
- Brushing the empanadas with an egg wash before baking is a key step that gives them a beautiful, shiny golden-brown finish.
The Ultimate Dipping Bar
A platter of hot, crispy empanadas is the perfect vehicle for all sorts of delicious dips!
- Cool & Creamy: A classic sour cream or a plain Greek yogurt, a fresh and zesty guacamole, or a simple cilantro-lime crema.
- Spicy & Fresh: Your favorite store-bought salsa or a fresh pico de gallo.
- Herbaceous & Tangy: A vibrant, green chimichurri sauce.
Storage and Make-Ahead Tips
These Baked Chicken Empanadas are the ultimate make-ahead and freezer-friendly meal.
- Make-Ahead: You can prepare the entire creamy chicken filling up to 3 days in advance. You can also fully assemble the unbaked empanadas and store them, covered, in the refrigerator for up to 24 hours.
- Storage: Store any leftover baked empanadas in an airtight container in the refrigerator for up to 4 days.
- Freezing: This is a fantastic freezer meal! You can freeze the empanadas either before or after baking. Lay them in a single layer on a baking sheet and freeze until solid. Then, you can transfer them to a freezer-safe, resealable bag. They will keep in the freezer for up to 3 months. You can bake them directly from frozen, just be sure to add 10-15 minutes to the baking time.
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Creative Recipe Variations
- Add a Cheesy Kick: For an even more decadent and gooey result, you can mix about 1/2 cup of your favorite shredded cheese, like a sharp cheddar or a spicy pepper jack, into your chicken filling mixture.
- Use a Different Protein: If you’re not a fan of shredded chicken, this delicious and versatile recipe is also absolutely fantastic with an equal amount of leftover, shredded pulled pork, some seasoned and browned ground beef, or even a can of drained and rinsed black beans for a delicious vegetarian version.
- Use a Different Dough: If you can’t find pre-made empanada dough discs, you can easily use sheets of store-bought pie crust or even puff pastry, cut into 5-inch circles.
Enjoy The Ultimate Easy & Delicious Handheld Meal!
You’ve just created a truly special dish that is a perfect harmony of wholesome, classic ingredients and delicious, satisfying flavors. These classic Baked Chicken Empanadas are a testament to the power of a simple, from-scratch-tasting meal to be both incredibly fast and wonderfully delicious. It’s a rewarding and deeply satisfying recipe that is sure to become a new, much-requested family favorite for parties and busy weeknights.
We hope you enjoy every last, perfect, cheesy, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves an easy and impressive meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to truly crispy baked empanadas that taste like they were fried?
The secret is an egg wash and a hot oven. Brushing the outside of your empanadas with a simple beaten egg is the key that helps the pastry to become beautifully shiny and a deep, golden brown. Baking them in a properly preheated oven ensures that the pastry cooks quickly and becomes wonderfully crisp and flaky, not soggy.
Q2: Can I make these empanadas ahead of time and freeze them?
Yes, this is a perfect freezer meal! The best method is to assemble the unbaked empanadas completely. Then, you can lay them in a single layer on a baking sheet and freeze them until they are solid. Once they are frozen, you can transfer them to a freezer-safe, resealable bag. When you are ready to eat, you can bake them directly from frozen, just be sure to add about 10-15 extra minutes to the total baking time.
Q3: What is the best way to seal empanadas so that the filling doesn’t leak out in the oven?
The most important trick is to not overfill them. A good rule of thumb is to only place your filling on one half of the dough circle. After you have folded the dough over, use the tines of a fork to press down firmly and crimp the edges all the way around. This will create a beautiful, decorative edge and a strong seal.
Q4: Can I make these in an air fryer?
Yes, an air fryer is a fantastic way to make these empanadas extra crispy! Simply preheat your air fryer to 375°F (190°C). Place the assembled empanadas in a single layer in your air fryer basket. You will likely need to work in batches. Cook for about 8-10 minutes, flipping them halfway through, until they are a deep golden brown and crispy.
Q5: What is the difference between empanada dough and pie crust?
They are very similar! A traditional empanada dough is often a bit sturdier and less flaky than a classic American pie crust, which makes it perfect for holding a savory filling. However, in a pinch, a store-bought pie crust is a fantastic and delicious substitute.