Chicken Empanadas

Total Time:
55 min
40 min
15 min

12 to 15 empanadas

  • 3 cups chopped, cooked chicken
  • 1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
  • 4 ounces cream cheese, softened
  • 1/4 cup chopped red bell pepper
  • 1 jalapeno, seeded and chopped
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 (15-ounce) package refrigerated pie crusts
  • Water

Preheat oven to 400 degrees F.

Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.

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    249 Reviews
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    I did have too much filling but the flavor was good. Serve with Salsa and it'll taste even better!
    As someone from Argentina, where empanadas are much more common thing, I give you ladies and men, a tip: Add some tomato purée to the filling, it won't only "un-dry" it, but it'll taste even better.
    Thanks! My husband is also from Argentina and I always put tomato paste in my beef empanadas.
    Dry and bland.. I'm going to try to remake with some other Ingredients in it
    Disappointed. Paula's ingredients & directions didn't make sense in this one. Please note 3 CUPS of chicken PLUS other 7 ingredients, but 1 package of only 2 pie crusts? I had too much chicken filling for only 2 pie crusts. Also, dryness was present obviously. When I took a bite of these empanadas, I definitely needed a glass of water or dipping sauce on the side for redemption! I would recommend a real Spanish recipe of empanadas that is more authentic.
    Amazing!!! i just added a green bell pepper too, and the consistency was much better!!! iv made them more times then Paula her self!!! ;
    These were Amazing! I did a few different things though. I bought 2 packages of the goya empanada precut frozen rounds so it would be easier. I shredded a rotisserie chicken, and added garlic, onion, taco seasoning (only a little and diced up green olives and put a few in each one! The olives were a nice touch! too much taco seasoning may make it taste less traditional. The cumin, salt and pepper with the Extra ingredients I added would have been just fine!
    A little on the dry side when prepared as the recipe suggests. I will definitely look at some of the other suggestions made by users next time! Dry, but still delicious! The inside just needs a little something extra..
    These were awesome! I did add a few ingredients as well as a dipping sauce. They are a little bland alone. I added 1 tablespoon of taco seasoning, a tablespoon of cilantro, 1/4 cup of onion and 1 chopped jalapeño to the mix. I made a jalapeño cream sauce made from 2 seeded jalapeños, 1 cup cilantro, 1/2 cup mayo, 1 garlic clove, juice of one lime, 1 tablespoon olive oil. Blend all together.  
    As another review mentioned, you will need two packages of pie crust.
    Perfect as is. I did need to use additional pie crust as others have said.
    These are always a big hit when I make them. My family and friends all love them!
    These were excellent! I served them with a home made mango apple chutney and received raving reviews!
    Excellent...I did add some red onion, taco seasoning, and about 2 oz. more creame cheese. 
    as suggested by previous reviewer. I used an egg wash as shown in Paula's video, 
    which produced a golden color. Also, I made a dipping sauce, also suggested by 
    another reviewer made up of 1C sour cream, 4oz. cream cheese, and 1/2C medium this I added 1/4 t fresh chopped jalapeno (I like it hot. Served with simpl 
    salad of mixed greens, walnuts, and craisins with simple vinagrette of white basamic  
    vinegar & olive oil, dry mustard, salt & pepper. Perfect with cold beer as we watched 
    "I'll Have Another" win the 2012 Kentucky Derby. 
    p.s. You actually have to use an additional 15oz package of pie crusts as the volume 
    of Paula's recipe actually requires additional pastry...if you want to use only 1 package of  
    pastry, then 1/2 her recipe, except for pastry. 
    This was delish! After reading the reviews and having a lack of items in fridge, I made some changes but it was delish. I flavored the chicken much like I do for chicken taco's, I added, onion to my chicken, and cooked it with a bit of taco seasoning, and some chicken rub. I did not have any jalapenos or red bell pepper, so instead I added a can of rotell tomatoes to the chicken while it cooked, (half the juices drained Once all cooked and flavor right (tasted chicken before adding to cheese I mixed everything together, then layered into the small rounds of crust, brushed on some egg whites and sprinkled with a garlic herb seasoning from mcormicks special blends. This is will be a keeper the family loved it, there was none left, and I used three pie crust. It does give you a large amount of filling, I froze what I had left. :0
    Absolutely amazing! I made this for my boyfriend's family and they loved it. Seeing how many people said that it was dried, I added salsa to it so I did not have that problem. I also used the Pillsbury pie crust! I also topped it with lettuce, tomato, crumbled mexican cheese, and salsa verde! Thanks Paula for this recipe. I have been craving empanadas for awhile now and this just fulfilled it!
    I saw Paula and I knew cream cheese would be involved in this empanada recipe, and I was right!
    about a three-and-a-half. great if you add taco seasoning
    This was plain boring!!! Not to mention dry and bland. The recipe calls for all these tasty wonderful ingredients and once you eat it you taste nothing at all, except the pie crust. I enjoy my food spicy and flavorful. The next time I attempt to make these I'm adding taco seasoning mix, more cream cheese and chopped red onions. I'll probably make a dipping sauce to go with it too. Also the recipe makes a lot of filling; you'll need a second package of pie crusts to use it all up.
    I love the flavors, I didn't have chicken so I made them with ground beef, I just cooked the ground beef with the red bell pepper and add some spices, and when it was done I added the rest of the ingredients, I also made my own pie crust. Everybody love them!
    This is a great recipe. Simple and delicious! It is my daughter's favorite!
    We had an empanada making contest at work and one of the girls made this recipe and they were delicious! I will be making them. Does anyone know if they would freeze well?
    Too dry, not very good.
    I've made this recipe a couple of times and it's very good.
    This is absolutely delicious! One of my all-time favorite recipes. If they weren't so time consuming, I would make them much more often!! But in the end, all of the preparation is definitely worth it.
    I made this recipe for a party last night and they were a hit! I had read the reviews that they were a little dry so I also made a dipping sauce out of 1 cup sour cream, 4 oz cream cheese softened and 1/2 cup med store bought salsa. (excellent by the way and they were soooo good! I personally did not think they were too dry but the dip was an added bonus and everyone loved it and wanted the recipe! Thanks Paula
    This recipe was the first time I tried making empanadas. Very good! I fixed a meal for my mom and dad. They loved it! I think I will fry them next time. Overall, very tasty dish.
    My kids (15 & 9) love these! They are the perfect blend of good flavor, but not too spicy. They can be a bit time-consuming to put together, so I usually make at least 2 or 3 batches at once and freeze them. Super easy to pop in the oven on a school-night! We usually serve them with mexican or spanish rice.
    I put all ingredients in a saucepan with a touch of olive oil and sauteed the peppers with the chicken and spices. I added a red onion and some mushrooms to the peppers. Then, took it off the heat and added the cheeses. WOW! This was phenomenal. I didn't have any premade pie crusts, so I made my own. Everyone at my house (even the picky 8 year old) devoured them! I will make more crusts tomorrow and freeze them for a quick, easy snack.
    Recipe was great. Really enjoyed the filling. The pie crust threw me off a little, i enjoyed this better when i used the extra filling for quesodillas. Next time im going to try it with a pizza crust instead
    i can't get enough of them OMG......
    This recipe is my new favorite! I have never made empanadas before and this was an easy and delish recipe!
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