Best Baked Chicken Empanadas Recipes

BAKED CHICKEN EMPANADAS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Combine chicken, Neufchatel cheese, and salsa in a saucepan over medium heat until cheese melts, 3 to 5 minutes. Season with salt and stir until well combined.
• Lay out empanada discs and place 1 tablespoons of chicken filling onto each disc. Fold dough over filling to close. Wet fingers with water and run them along the edges to help seal. Press edges together using the tines of a fork. Place empanadas on the prepared baking sheet and brush with heavy whipping cream.
• Bake in the preheated oven until golden brown, 20 to 25 minutes.

BAKED CHICKEN EMPANADAS WITH HATCH CHILE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium-high heat. Add onion and saute until softened, about 5 minutes. Add chicken, corn, Hatch chile, and adobo seasoning. Cook until mixture is warmed through, about 5 minutes. Remove filling from heat.
• Set out empanada discs and place 2 tablespoons filling onto each disc. Sprinkle with 1 1/2 tablespoons Oaxacan cheese. Brush edge of discs with water and fold over to create half circles. Crimp to seal. Arrange on a baking sheet.
• Bake in the preheated oven for 20 minutes. Remove empanadas and sprinkle Cheddar cheese on top. Continue baking until cheese is melted and golden brown, about 5 more minutes.

BAKED GREEN CHILE CHICKEN EMPANADAS - FLAVOR MOSAIC

Steps:

• Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
• In a medium bowl, add two cups of shredded chicken. Sprinkle with taco seasoning and stir so chicken is evenly covered with taco seasoning.
• In the bowl with the chicken, add the green chiles, sour cream, and ½ cup of shredded cheese.
• Stir all ingredients together until all are evenly distributed.
• In a small bowl, add one egg and a tablespoon water and stir.
• Lay the flour tortillas out flat on the parchment paper on the sheet pan. (You may have to do this in 2 batches.)
• Brush the edges of each tortilla with the egg wash.
• Using an ice cream scooper or large spoon, spoon ¼ cup of the chicken mixture onto each tortilla.
• Sprinkle 1 tablespoon shredded cheese over the top of the chicken on each tortilla. Repeat for each tortilla.
• Fold the other half of the tortilla over the top of the chicken and cheese. Repeat for each empanada.
• Brush each empanada with the egg wash.
• Make 3 slits in the top of each empanada.
• Bake in a preheated oven for 15 minutes. Remove from oven and serve hot.

BAKED CHICKEN EMPANADAS

Steps:

• Flatten each roll into a 6 to 7-inch circle. Cover with plastic wrap and let rest while making filling. Combine remaining ingredients in a bowl and mix well. Remove plastic wrap from rolls. Place about 1/4 cup filling onto each circle being careful not to let it touch the edges. Wet the edges of each circle with water. Fold dough in half over filling and press the edges together with a fork to seal. Bake at 350°F 15-20 minutes or until nicely browned. Queso Dip: Cut cheese into pieces and place in a microwave safe bowl. Microwave one minute at a time until melted. Add tomatoes and green chiles and stir until well combined.

BAKED CHICKEN EMPANADAS

Steps:

• Flatten each roll into a 6 to 7-inch circle. Cover with plastic wrap and let rest while making filling. Combine remaining ingredients in a bowl and mix well. Remove plastic wrap from rolls. Place about 1/4 cup filling onto each circle being careful not to let it touch the edges. Wet the edges of each circle with water. Fold dough in half over filling and press the edges together with a fork to seal. Bake at 350°F 15-20 minutes or until nicely browned. Queso Dip: Cut cheese into pieces and place in a microwave safe bowl. Microwave one minute at a time until melted. Add tomatoes and green chiles and stir until well combined.