Mexican Chicken Empanadas
User Reviews
4.5
Mexican Chicken Empanadas
Description
The filling mixes cooked, diced chicken with sautéed red bell peppers and black beans, seasoned with taco mix and enchilada sauce to infuse a mildly spicy, savory profile. Sharp cheddar cheese adds richness and melts during baking, binding the filling textures.
Puff pastry sheets are rolled and cut into circles, then filled and sealed to create empanadas that bake into golden, flaky turnover pockets. Baking at 400 degrees F crisps the pastry while cooking the filling through.
This dish is suitable for appetizers, snacks, or light meals and can be baked fresh or pre-frozen. The versatility of chicken cuts—breast, thighs, or rotisserie—allows adaptation based on preference or convenience.
For freezing, empanadas can be frozen unbaked on trays before transfer to bags, allowing for convenient make-ahead baking. Reheat by baking until golden and thoroughly cooked.
Ingredients
- ½ tablespoon olive oil
- ½ cup black beans rinsed and drained, canned
- ½ cup red bell pepper seed and diced
- 1 ½ cups chicken diced, cooked
- 1 ounce taco seasoning (1 packet)
- ½ cup enchilada sauce mild red
- 2 heets puff pastry thawed
- 1 ⅓ cup cheddar cheese shredded, sharp
- 1 large egg
- 1 tablespoon water
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the bell peppers and black beans and sauté for 2 minutes. Add the chicken, taco seasonings, and enchilada sauce. Stir to combine and cook until heated through. Check the seasoning and add salt and pepper to taste. Set aside.
- Preheat your oven to 400 degrees F. Line a large baking sheet with parchment paper or nonstick baking mats.
- Lay out 1 sheet of puff pastry on a lightly floured work surface. Lightly flour the top of the dough and roll it out into a rectangle that's 12 x 18 inches. Cut 2 rows of 4-inch circles (using a cookie or biscuit cutter) from the dough for 8 circles total. Repeat with the other sheet of puff pastry. Gather dough scraps and roll them out big enough to cut 4 more circles. You should have a total of 20 dough circles.
- Place 1 1/2 tablespoons of the chicken mixture in the center of each circle and top with 1 tablespoon of cheese. Check each empanada to ensure there is about a finger's width of space between the filling and the edge. Lightly brush the edge of half of a circle with egg wash and fold the dough over the filling to make a half circle. Crimp the edges together with a fork to seal.
- Place the empanadas on the baking sheet so they are not touching. Then pierce each empanada two times with a fork so steam can escape while baking. Brush the tops and sides evenly with egg wash.
- Bake for 20-25 minutes or until golden brown.
- Remove from the oven and let cool on a wire rack for 5-10 miuntes. Serve warm with your favorite dip, if desired.
Notes
- Bake empanadas at 400°F for 30-35 minutes until golden and cooked through.
- Use any cooked chicken—breast, thighs, or rotisserie—for the filling.
- Freeze unbaked empanadas arranged on a baking sheet; once solid, store in freezer bags for later baking.
- Bake frozen empanadas on a parchment-lined sheet directly from the freezer until golden.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20empanadas
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Serving | 1empanada | |
| Calories | 199kcal | 10% |
| Carbohydrates | 13g | 4% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 25mg | 8% |
| Sodium | 282mg | 12% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 343IU | 7% |
| Vitamin C | 6mg | 7% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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