4.5 from 444 votes
Mexican Chicken Empanadas
Mexican Chicken Empanadas feature a seasoned chicken filling with black beans, red bell pepper, and cheddar cheese, all enclosed in crisp puff pastry. The filling is cooked with taco seasoning and enchilada sauce for balanced flavor. These handheld pastries bake golden and flaky, offering a combination of savory chicken, melted cheese, and flavorful spices wrapped in a buttery crust.
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings:
20
empanadas
Calories:
199 kcal
Course:
Appetizer
Cuisine:
Mexican, Tex-Mex
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 20 empanadas
Amount Per Serving
Calories 199
% 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.