Homemade chicken empanadas are one of my favorite easy appetizers. I make these with refrigerated empanada dough stuffed with juicy shredded chicken, diced bell peppers, olives, and shredded cheese. They’re baked, not fried, but crispy and flaky as ever!
Crispy Baked Chicken Empanadas
Just like my beef empanadas, which are great for using up leftover taco meat, this chicken empanada recipe makes the best use of my leftover air fryer rotisserie chicken! All I did was shred the cooked chicken and then combine it with a mix of seasoned veggies, tomato paste, and olives to make the picadillo-like empanada filling.
I prefer to bake my empanadas rather than fry them. They come out crisp and flaky outside and flavorful and steamy inside. Perfect with a glass of sangria!
Why Homemade Chicken Empanadas Are Always Better
- Filling and folding empanadas is simple, and store-bought dough is a great weeknight shortcut.
- These are baked instead of fried, so my homemade empanadas are golden and crispy without excess oil.
- You can customize the filling with different proteins and ingredients you have in the fridge.
- Chicken empanadas make a delicious appetizer. Add them to a snack platter with Southwest egg rolls and crispy chicken flautas.
When I’m looking for more fun appetizers to serve next to these crispy empanadas, I’ll make sheet pan tacos, taco pizza, or these pulled pork sliders on game day.
Ingredients You’ll Need
Below are the ingredients needed to make your homemade empanadas. See the recipe card for the full recipe amounts.
- Olive Oil – Or your choice of cooking oil.
- Onion – Yellow onion or white onion, finely diced so you don’t end up with large chunks of onion in the empanada filling.
- Bell Pepper – I use red pepper, but any color of bell pepper works. For a spicier filling, you could add in finely diced chili pepper, like jalapeño.
- Garlic – Freshly minced. Or substitute ¼ teaspoon of garlic powder per fresh clove.
- Tomato Paste – Tomato sauce will work here, too, but the flavor just isn’t as concentrated.
- Spices – Paprika, cumin, dried oregano, and red chili flakes. You can also replace these individual spices with taco seasoning or fajita seasoning. For a milder flavor, leave out the chili flakes.
- Chicken – Cooked chicken breasts or thighs will work, or you can buy a rotisserie chicken and shred it. This recipe is also a great way to use up leftover pulled chicken.
- Shredded Cheese – I use Monterey Jack, but mild shredded mozzarella, cheddar, or Asiago cheese are also good options. For the meltiest results, shred the cheese right from the block instead of buying pre-shredded cheese.
- Green Olives – I love pitted and chopped green olives in my empanada filling. Black or Kalamata olives also work well. You can omit the olives altogether if you aren’t a fan.
- Parsley – Freshly chopped. Substitute parsley with fresh cilantro if you’d like.
- Lime Juice – I prefer freshly squeezed lime, but a spoonful of bottled juice is fine to use, too.
- Chicken Broth – This is optional, and you can add it if you find that the filling is a bit dry.
- Empanada Dough – You’ll find empanada dough discs in the refrigerated or frozen section at most major grocery stores. I buy the 5-inch ones. If you’re using frozen dough, be sure to thaw it.
- Egg – To mix with water for an egg wash before baking. It gives the chicken empanadas a golden, glossy finish.
Tips for the Best Empanadas
- Puff pastry dough makes a good substitute for empanada dough if you need it. Use a 5-inch biscuit cutter to cut it into rounds.
- To fix chicken filling that’s too dry, add a tablespoon or two of chicken broth. It should be wet enough to hold together, but not too loose.
- Taste the filling before adding salt, as the olives and cheese are already quite salty.
- Spice it how you like it by adapting the seasonings or mixing in fresh jalapeños, chili flakes, or even enchilada sauce or hot sauce for more heat.
- Any cooked, shredded chicken will work. Replace the empanada filling with Mexican night leftovers, including chicken birria or chicken mole.
- Substitute chicken with another protein, like carne asada or pork carnitas.
What to Serve With Chicken Empanadas
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Prep. Preheat the oven to 400ºF. Line a baking sheet with parchment paper and set aside.
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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.
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Add seasonings. Add the tomato paste, smoked paprika, cumin, oregano, and red pepper flakes. Cook for 1 minute or until fragrant.
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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.
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Add the cheese. Fold in the shredded Monterey Jack, chopped green olives, parsley, and lime juice. Season with salt and pepper to taste.
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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.
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Make the egg wash. Whisk together the egg and water, and brush over the tops of the empanadas.
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Bake. Bake for 22–25 minutes, or until golden brown.
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Cool, then serve. Allow the chicken empanadas to cool for about 5 minutes before serving.
- 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.
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
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Chicken Empanadas
Spanish-style empanadas are a cinch to make, and here’s all you’ll need to do!
- Cook the chicken filling. First, sauté the onion and bell pepper in a large skillet with oil. Cook for 5-6 minutes, until softened, then stir in the garlic. Add the tomato paste and spices, then stir in the shredded chicken and cook for 2-3 minutes to heat it through.
- Finish the filling. Afterward, allow the filling to cool for 10 minutes. Then, fold in the shredded cheese, chopped olives, parsley, and lime juice. Season the filling with salt and pepper to taste.
- Fill and shape the empanadas. Next, lay out the empanada dough discs. Add about 2½ tablespoons of filling to the center of your first disc. Lightly brush the edges with water, and fold the dough over the filling in a half-moon shape. Seal the edges and crimp them closed with a fork or by twisting. Repeat with the remaining dough and filling.
- Bake. Arrange the finished empanadas on a lined baking sheet. Brush the tops with an egg wash, then bake the empanadas at 400ºF for 22-25 minutes, until golden. Cool them for a few minutes before serving.
Storage and Reheating
- Refrigerate. These are crispiest when eaten right away, but if you have leftovers, you can store the cooled chicken empanadas in an airtight container in the fridge for up to 3 days.
- Reheat. The best way to reheat empanadas is in the oven (or an air fryer works well if you have one). It helps the outside crisp up again.
- To freeze, flash-freeze the cooled chicken empanadas on a baking sheet and then transfer them to a freezer bag. Freeze for up to 3 months. Reheat from frozen in a 350ºF oven until hot throughout.
