Easy Chicken Empanadas

Easy Chicken Empanadas are a touch cheesy, spicy, and delicious, making them the right party food. 

Empanadas are stuffed breads either baked or fried. they're made by folding dough over a stuffing.

Easy Chicken Empanadas
Easy Chicken Empanadas

These little guys are simple to form . I begin with a box of the refrigerated pie crusts you'll find within the refrigerated biscuit section of the grocery. Roll the crusts out on a floured surface and with a 3 inch kitchen utensil , cut out a bunch of rounds. I can get around 15 per pie shell .

Yes! Place a bit of parchment paper on a cooking utensil . Lay unbaked empanadas on the sheet then freeze until solid. Place them during a freezer bag and store for up to three months.

Easy Chicken Empanadas

INGREDIENTS :

  • 1 box refrigerated pie crusts
  • 2 cups shredded cooked chicken
  • 4 oz cream cheese, softened
  • 1 cup shredded Mexican blend cheese
  • 1 4.5 oz can diced green chilis
  • 1/4 cup diced green onions
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 egg, beaten
  • 1/2 cup Tomatoes with green chili, drained I used Rotel

INSTRUCTIONS :

  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with parchment paper or spray with non-stick cooking spray.
  3. In a large bowl, combine chicken, cream cheese, shredded cheese, green chilies, tomatoes with green chilies, green onions, salt and pepper. Stir until well combined.
  4. Unroll one pie crust on a lightly floured surface. 
  5. Using a 3-inch biscuit or cookie cutter, cut out rounds. Re-roll dough as needed.
  6. Repeat using both pie crusts in package.
  7. Lightly brush the outer edge of each round with water. 
  8. Place one heaping teaspoon of chicken mixture in the center of each round. 
  9. Fold dough over the filling and press edges together with a fork to seal.
  10. Repeat with remaining rounds and mixture.
  11. Place the empanadas on baking sheet and light brush the tops with beaten egg. 
  12. Bake for 12-15 minutes. 

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