Chicken and Cheese Empanadas
Delight your taste buds with these irresistible Chicken and Cheese Empanadas, a handheld comfort food perfect for any occasion. Packed with a savory filling of tender shredded chicken, sharp cheddar cheese, creamy cream cheese, and aromatic sautéed onions, these golden-brown empanadas are baked to perfection for a flaky, crisp shell. A blend of garlic, paprika, and optional fresh cilantro adds a burst of bold flavor to every bite. Whether you're serving them as a snack, appetizer, or main dish, these empanadas come together quickly with store-bought or homemade dough and a simple egg wash for that perfect golden hue. Ready in under an hour, they're an easy and satisfying treat that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 medium Onion, finely chopped
- 1 cup Sharp cheddar cheese, shredded
- 0.5 cup Cream cheese, softened
- 2 tablespoons Fresh cilantro, chopped (optional)
- 12 pieces Empanada dough discs (store-bought or homemade)
- 1 large Egg, beaten (for egg wash)
- 1 tablespoon Water
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Season the chicken breasts with 1/2 teaspoon of salt, 1/4 teaspoon of pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of paprika. Cook the chicken for about 6-7 minutes per side, or until fully cooked. Remove from heat and let the chicken cool for a few minutes.
Shred the cooked chicken using two forks or a stand mixer with a paddle attachment.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
In a mixing bowl, combine the shredded chicken, sautéed onions, shredded cheddar cheese, cream cheese, chopped cilantro (if using), and the remaining salt, pepper, garlic powder, and paprika. Mix until all ingredients are evenly combined.
Place an empanada dough disc on a clean surface. Add 2-3 tablespoons of the chicken and cheese filling to the center of the disc. Be careful not to overfill.
Dip your finger in water and lightly wet the edges of the dough. Fold the dough over the filling to create a half-moon shape. Press the edges together and crimp them with a fork to seal securely. Repeat with the remaining dough discs and filling.
In a small bowl, whisk together the beaten egg and 1 tablespoon of water to make an egg wash. Brush the top of each empanada with the egg wash for a golden finish.
Place the empanadas on the prepared baking sheet, leaving space between them. Bake for 20-25 minutes, or until golden brown and crisp.
Allow the empanadas to cool for 5 minutes before serving. Enjoy warm!
Nutrition Facts
Calories |
241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 402 mg | 17% | |
| Total Carbohydrate | 14.1 g | 5% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.3 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 93 mg | 7% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 140 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
