Baked Chicken Empanadas always seemed like one of those foods you only get at a street fair. Or maybe at that little café you pass by a hundred times on vacation. Making them at home? I mean – come on, who has time for that, right? Well, turns out, you don’t need hours or special skills. These things are way easier than you’d think, and way tastier too. Let me walk you through how to whip these up in your own kitchen. Heads up, you might find yourself making a double batch next time. 
Why You’ll Love This Chicken Empanadas Recipe
So here’s the deal. I used to buy the frozen ones – judge me if you want – but homemade baked chicken empanadas knock them out of the park. The dough gets golden and crisp, but not all heavy and greasy. And that simple spiced chicken filling? Hello, comfort food.
I once made a batch for game night and nobody could keep their hands off them. Even my picky eater cousin, who usually turns her nose up at anything not pizza, asked for seconds. These empanadas somehow taste like something from a five-star restaurant but actually just came outta your oven.
Now, if you’re nervous about folding those half-moon shapes, don’t sweat it. I’ve got a nifty trick for you down below. For real, everybody loves these. Even leftover, they’re pretty awesome (I may have eaten one cold for breakfast, don’t tell anyone). 
How to Make Chicken Empanadas
Honestly, some recipes make it look way more complicated than it is. You cook up some shredded chicken (I’ll admit, sometimes I use rotisserie), mix in a few spices, and sauté with onions and peppers. Lay out some ready-made dough circles (yes, you can totally cheat with store-bought, and no, the food police won’t arrive), fill with your chicken blend, then fold and crimp. Don’t be afraid to go rustic – perfect edges are overrated.
Pop those babies onto a lined baking sheet. Brush ’em with a little beaten egg for shine, then into the oven they go. Watch them turn that lovely golden color, maybe sneak a peek through the oven window because you’re impatient like me. That’s it. Zero deep frying, barely any mess. Before you know it, you’re biting into a crispy shell with juicy chicken inside. It’s magic, really.
“These chicken empanadas were a total game-changer for our family dinner. My nine-year-old says they’re his new favorite!” – Sarah, Indiana
Chicken Empanada Ingredients
Let’s keep it simple here. I like to use things I already have kicking around in the fridge. For the chicken, you can poach breasts, roast thighs, or honestly just shred whatever cooked chicken you’ve got. Onion and bell pepper give it sweetness, a little garlic for oomph, and some paprika (or cumin, or both) keeps it interesting.
If I’ve got some leftover cheese, yep, I sprinkle a bit in the mix. Dough can be homemade, but you know what? Store-bought empanada discs or even pie crust work great for busy nights. Need it spicier? Add jalapeños. No rules here except tasty ones.
When in doubt, go “fridge diving” – I once threw in leftover beans and it was still totally delicious. Don’t be afraid to riff!
Tips For Folding Shredded Chicken Empanadas
Folding empanadas is seriously the only part folks get nervous about. So here’s my down-to-earth advice:
- Don’t overstuff them, or everything will squish out the sides (learned this the hard way!).
- Wet your finger and run it round the edge of the dough for a good seal.
- Pinch, twist, or mash the edges with a fork – honestly, it all works.
- And if they look lopsided? Own it. Every empanada is its own little masterpiece.
Let’s be real, nobody will care how pretty they are once you bring out a tray of golden empanadas, trust me!
Storing Chicken Empanadas
If (and that’s a big IF) you have leftovers, you’re in luck. These things store like a dream. Let them cool, then stick them in an airtight container in the fridge. They’re good for up to three days. Reheat in the oven for crispiness, or zap in the microwave if you’re extra hungry.
Want to keep them even longer? Freeze before you bake them! Lay ‘em flat so they don’t stick, then pop straight from freezer to oven when you want. That’s future-you thanking current-you right there.
Common Questions
Can I use leftover chicken?
Absolutely – rotisserie chicken works great, saves time, and the flavor is awesome.
What if I don’t have empanada dough?
Pie crust or even crescent roll dough will do the trick in a pinch.
Can I make these ahead of time?
You bet! Assemble, freeze, and bake later. Or store the filling and dough separately in the fridge.
How do I keep the edges sealed?
A dab of water plus a good crimp with a fork usually does it. If you lose a little filling, call it rustic.
Are baked empanadas healthier than fried ones?
Yep – way less oil, still get that craveable crunch.
Ready to Bake the Best Empanadas Ever?
There you have it – everything you need to know about baking up a batch of chicken empanadas that’ll wow just about anyone. Don’t be surprised if folks ask for the recipe (or just for seconds). Want to see another twist? Check out the American Diabetes Association’s Baked Chicken Empanadas, or maybe the Easy Baked Chicken Empanadas Recipe from Jar Of Lemons for extra ideas. Honestly, you’ve just unlocked weeknight dinner magic. Go make some chicken empanadas and let yourself be impressed! 
Chicken Empanadas
Ingredients
Method
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a skillet, sauté the chopped onion and bell pepper until soft. Add garlic and cook for another minute.
- Stir in the shredded chicken, paprika, and optional jalapeños and cheese. Mix well and remove from heat.
- Lay out the empanada discs on a clean surface.
- Spoon an appropriate amount of the chicken filling into the center of each disc.
- Moisten the edges with water, fold the dough over the filling, and crimp with a fork to seal.
- Place the filled empanadas on the lined baking sheet.
- Brush each empanada with a beaten egg for a golden finish.
- Bake in the preheated oven for about 25 minutes or until golden brown.