Chicken empanadas are easy game day snacks that you can either bake or fry. This chicken empanadas recipe is filled with a creamy, spicy chicken and cheese mixture that's sure to be a hit with your favorite football fans!
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For this recipe you'll need: Cooked chicken breast, Cream of chicken soup, cheddar cheese, chicken broth, onion, poblano, cilantro, cumin, butter, and Cheddar cheese biscuit dough or your favorite unbaked biscuits
What is an empanada?
So, you may be wondering what in the world I am going on about when I say empanadas, especially if you aren't from Texas or one of the Southwestern areas of the United States.
Popular in Latin American countries, the empanada comes from Spain. The name is derived from a Spanish word, empanar, which means to wrap in bread. Empanadas of all kinds have been around since Medieval times.
Simply put, empanadas are pastry pockets filled with a spicy mixture and then usually deep fried. The filling can be any meat, cheese, bean, or vegetable and really is only limited by your imagination. They are super easy and you can even put them together, flash freeze them unbaked, and then bake them fresh right before your party!
How to make chicken empandas
Wondering how to make authentic empanadas?
Ok - here's the thing. Everyone makes empanadas differently. Remember I said that the fillings could be any one of a variety of ingredients?
Well, same with the dough. Empanadas can be made with:
- Puff pastry
- Pie dough
- Biscuit dough
- Crescent roll dough
- Yeast dough
It's really up to you. For this chicken empanada recipe I've decided on my favorite cheese biscuit dough (link in the recipe) to add an extra layer of cheesy flavor.
Once you've decided on your dough you'll cut it in your desired size and place a little filling in the center. Fold the dough over to encase the filling and pinch to seal. That's really all there is to it!
See, I told you these were easy!
Can empanadas be baked in an oven?
Although the traditional empanada is deep fried I prefer to bake mine. It's quicker, easier, and less messy. Plus it saves a few calories, right?
To Bake Empanadas in an Oven:
- Preheat the oven to 425F.
- Brush empanadas with melted butter.
- Bake for 10 to 15 minutes depending on the size of the empanadas.
- Brush with melted butter and bake 5 minutes more, until golden.
- Serve hot.
To Fry Empanadas
- Heat oil in a deep fryer to 375.
- Gently drop empanadas into the oil, a few at a time.
- Fry until crispy and golden.
- Drain on absorbent paper.
Game's over - what to do with the leftovers
If you have leftover chicken empanadas (unlikely) just cover them and refrigerate them. I have a shelf in the fridge dedicated to the stuff my kids can eat for snacks -- all the leftover bits and pieces. Chicken empanadas microwave just fine and my kids eat them for breakfast on the way out the door if they're available.
I like to add leftover empanadas to school lunches as a fun finger food. It's a nice change from peanut butter and jelly!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Easy Chicken Empanadas
Print Add to CollectionIngredients
- 1/4 cup butter, , melted - divided use
- 1/4 cup poblano pepper, , diced
- 1/2 cup onion, , diced
- 1 teaspoon cumin
- 1/4 cup cilantro, chopped
- 1 can condensed cream of chicken soup
- 1 cup shredded Cheddar , , or Pepper Jack Cheese
- 1-1/2 pounds chicken breast, , cooked and shredded
- 1 recipe Cheddar Cheese Biscuits, , unbaked
Instructions
- Add a little of the butter to a pan and heat until sizzling.
- Saute the poblano peppers and onion in the butter until tender and onion is translucent. Add the remaining ingredients, except the biscuit dough, and simmer until well blended and the cheese is melted.
- Pulse in a food processor until chicken is cut small.
- Set aside.
- Roll the biscuit dough out about 1/4-inch thick.
- Cut with a small biscuit cutter.
- Add a teaspoon or so of the filling to the middle of the biscuit.
- Fold half the dough over the filling and pinch edges to seal.
To Bake
- You may flash freeze at this point then store in a freezer container. When ready to bake continue as directed.
- Preheat the oven to 425F.
- Brush with melted butter.
- Bake for 10 minutes.
- Brush with more melted butter.
- Bake for 5 to 10 minutes more, or until golden.
- Serve hot.
To Fry
- Heat oil in a deep fryer to 375F.
- Gently drop in a few chicken empanadas at a time being careful not to overcrowd.
- Fry until golden.
- Drain on paper towel.
- Serve hot.
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