Chicken Bean and Cheese Empanadas
Packed with savory flavor and effortless charm, these Chicken Bean and Cheese Empanadas are a must-try for your next snack or meal. Featuring a mouthwatering filling of tender shredded chicken, hearty black beans, and gooey melted cheese, these hand-held delights are further enhanced by a hint of green chilies and bold spices like cumin and chili powder. Wrapped in flaky empanada dough and baked to golden perfection, this recipe is a convenient option whether you use store-bought or homemade dough. Perfect for parties, weeknight dinners, or meal prep, these empanadas are ready in under an hour and pair beautifully with sour cream or salsa for dipping. Get ready to create this irresistible fusion of textures and flavors that will have everyone coming back for more!
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Recipe Information
Ingredients
- 2 cups Cooked shredded chicken
- 1 cup Black beans, drained and rinsed
- 1.5 cups Shredded cheese (cheddar, Monterey Jack, or a blend)
- 0.25 cup Green chilies, diced (optional)
- 1 teaspoon Ground cumin
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 10 pieces Empanada dough discs (store-bought or homemade)
- 1 piece Egg, beaten
- 1 tablespoon Olive oil or cooking spray
- 0.5 cup Sour cream (optional, for serving)
- 0.5 cup Salsa (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray or olive oil.
In a large mixing bowl, combine the shredded chicken, black beans, shredded cheese, diced green chilies (if using), ground cumin, chili powder, garlic powder, salt, and black pepper. Mix well until evenly combined.
Take one empanada dough disc and place it on a clean, flat surface. Spoon about 2 tablespoons of the chicken filling into the center of the disc.
Fold the dough over the filling to create a half-moon shape. Press the edges together firmly, then crimp them with a fork to seal the empanada. Repeat with the remaining dough discs and filling.
Place the assembled empanadas on the prepared baking sheet, leaving about an inch of space between each one.
Brush the tops of the empanadas with the beaten egg to create a shiny, golden finish when baked.
Bake the empanadas in the preheated oven for 20-25 minutes, or until the dough is cooked through and golden brown.
Remove the empanadas from the oven and let them cool slightly on the baking sheet for 5 minutes before serving.
Serve warm with sour cream and salsa on the side for dipping, if desired. Enjoy!
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 911 mg | 40% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 4.3 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 320 mg | 25% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 545 mg | 12% | |
*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.
