Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip

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We made these this weekend for a day of football watching. They were wonderful. The whole family couldn't get enough of them. I did add a can of diced tomatoes. I also used the Goya Empanada Shells instead of pie crust. Going to make more up and put in the freezer.

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Pretty good...instead of pie crusts, I bought and thawed frozen Goya empanada shells, which were delicious. The filling was a little dry and the recipe made WAY too much filling (probably could have filled 20 shells with just the original serving, instead of doubling it like I did, but if there was more cheese or a cheese sauce in the filling it might have been a little creamier. Still tasted great though, especially dipped in salsa!

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Great recipe. I fixed for my daughter's graduation party and they were a huge hit. Not one was left at the end of the night - people wanted more. Thanks Paula.

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i really expected more from paula. the chicken mixture was almost too mushy and the cheese dip is rotel and velveeta

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I've only made these a couple times and they are great! I do use a different dough though, actually from Emeril Lagasse's Spinach Empanadas and this combination together is perfect! They are filling and always a major hit!!

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These are wonderful. I however used the empanada wraps rather than the pie crust to simplify, and am thankful that I did. I also added onion to my second batch.... and would recommend if you like onions.

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This recipe takes a LONG time to make because you make the chicken first and then have to roll up the empanadas. If you have the time, definitely try this! They were delicious! I also had too much filling left, I would recommend buying 3-4 refridgerated pie crusts. I baked it at 375 for about 20 minutes, used the egg wash that was recommended, and made the dip. DELICIOUS!

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Made this last night for a themed Mexican dinner with friends. Read reviews and made recipe exactly as listed except for two things: 1. I used Goya frozen pre-made empanada shells. I bought two packages of ten in the frozen food section of my grocery, and left them on the counter to thaw out for a while when I got home. After I made the filling, I rolled out the shells just slightly with a rolling pin and put a heaping teaspoon of filling as directed. I sealed the shells with water and pressed with fork. The filling amount was just right! It made 20 empanadas with leftover filling for MAYBE one more. 2- The second change I made was to bake them instead of fry them. I just wasn't up for the mess last night so I put them on two cookie sheets and brushed them with an egg wash made from one egg and a bit of water beat well. I baked them at 350 degrees for 30 minutes. They get golden brown and only one or two oozed a bit of the filling- most likely because I overfilled or didn't seal well enough.
They were a hit! Everyone liked them. I didn't make the cheese sauce but think they could have used something to dip in and/or a little heat in the recipe. Some people dipped in sour cream and that was tasty, and some in salsa. Just some options. Overall GREAT recipe- pretty easy and something different! Will definitely make again one day!

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These were a HUGE hit at our Super Bowl party. But I used an empanada dough recipe from Tyler Florence and that put them over the top. Got as many compliments on the flaky delicious dough as I did the filling!

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This is a great recipe! Only problem is that it makes too much of the chicken mixture. I cut the recipe in half and it still used two refrigerated pie crusts and I have a whole bowl of mix left! I'm going to buy some other grocery items like biscuits and puffed pastry to see how they work. An experiment in progress. They are great little sandwiches that can be easily served to a crowd. I purchased the queso in a jar. I am planning on adding a little more heat to the meat mix next time...and there WILL be a next time.