Description
These Easy Chipotle Chicken Empanadas are filled with shredded chicken, chipotle peppers, and melty cheese, all tucked into a flaky crust. Perfect for a spicy appetizer, quick dinner, or make-ahead freezer snack. This chicken empanadas recipe is flavorful, easy to make, and great for entertaining or meal prep.
Ingredients
1 ½ cups cooked shredded chicken
2 chipotle peppers in adobo sauce, chopped
1 tablespoon adobo sauce
4 ounces cream cheese, softened
1 cup shredded cheese (cheddar or Mexican blend)
2 green onions, chopped
½ teaspoon garlic powder
1 package empanada dough or 2 pie crusts
1 egg, beaten (for egg wash)
Instructions
1. In a large bowl, combine the shredded chicken, chopped chipotle peppers, adobo sauce, cream cheese, shredded cheese, green onions, and garlic powder. Mix until creamy and well blended.
2. Roll out the dough and cut into 4–5 inch circles. Add a spoonful of the chicken filling to the center of each.
3. Fold the dough over to form a half-moon, sealing the edges by pressing with a fork.
4. Place the empanadas on a baking sheet lined with parchment paper.
5. Brush the tops with the beaten egg for a golden finish.
6. Bake in a preheated oven at 375°F (190°C) for 20–25 minutes until golden brown.
7. Let cool for a few minutes before serving.
Notes
For extra flavor, add a sprinkle of smoked paprika to the filling.
You can swap the cream cheese with sour cream or Greek yogurt.
Freeze unbaked empanadas on a tray, then transfer to a freezer bag for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Latin-inspired
Nutrition
- Serving Size: 1 empanada
- Calories: 220
- Sugar: 1g
- Sodium: 360mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 40mg