Description
These delicious Baked Chicken Empanadas are a flavorful Latin American dish that is perfect for a weeknight dinner. The crispy, golden crust is filled with a savory mixture of shredded chicken, aromatic spices, and fresh herbs, making it a crowd-pleaser for all ages.
Ingredients
Scale
Filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 red bell pepper, finely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 2 cups cooked and shredded chicken breast
- 1/4 cup tomato sauce
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Assembly:
- 1 package refrigerated pie crusts or empanada dough rounds
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Sauté vegetables: In a skillet over medium heat, sauté the onion, garlic, and red bell pepper in olive oil until softened.
- Add spices and chicken: Stir in cumin, smoked paprika, chili powder, salt, and pepper. Add shredded chicken and tomato sauce; cook until heated through.
- Prepare filling: Remove from heat and mix in chopped cilantro.
- Assemble empanadas: Roll out pie crusts, cut into circles, place filling in center, fold over, and seal edges.
- Bake: Brush empanadas with beaten egg, bake for 18–22 minutes until golden brown.
- Serve: Let cool slightly before serving.
Notes
- You can substitute rotisserie chicken for quicker prep.
- Add shredded cheese to the filling for a richer flavor.
- Freeze unbaked empanadas for later—bake from frozen, adding extra minutes.
Nutrition
- Serving Size: 1 empanada
- Calories: 185
- Sugar: 1 g
- Sodium: 240 mg
- Fat: 9 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 35 mg
