Easy Chicken Empanadas are a little cheesy, spicy, and delicious, making them the perfect party food.
Easy Chicken Empanadas are on my must make list for Cinco de Mayo. I want to share these little pockets full of fiesta flavors; chicken, cheese, green chilies, and Rotel tomatoes. Finger size food makes me happy and we deserve a little happiness this first week of May. Not to mention May is my birthday month so it’s kinda the best month ever. 🙂
These little guys are simple to make. I start off with a box of the refrigerated pie crusts you can find in the refrigerated biscuit section of the grocery store. Roll the crusts out on a floured surface and with a 3 inch cookie cutter, cut out a bunch of rounds. I can get about 15 per pie crust.
In a large bowl, mix chicken (I took the easy way out and used rotisserie), green chilies, Rotel, cream cheese, green onion, shredded cheese and salt and pepper. Mix it up and place a teaspoon of the filling in the center of each round. Brush a little water around each round and then fold pie crust over the mixture and then pinch together with the back of a fork. Brush with a little of the beaten egg and pop in the oven. See, told ya it was easy.
I usually serve the empanadas with some salsa, sour cream and guacamole for people to dip or spread on top of the empanadas. Hope you enjoy!
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Easy Chicken Empanadas
Easy Chicken Empanadas are a little cheesy, spicy, and delicious, making them the perfect party food.
Ingredients
- 1 box refrigerated pie crusts
- 2 cups shredded cooked chicken
- 4 oz cream cheese, softened
- 1 cup shredded Mexican blend cheese
- 1 4.5 oz can diced green chilis
- 1/2 cup Tomatoes with green chili, drained I used Rotel
- 1/4 cup diced green onions
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 egg, beaten
Instructions
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Preheat oven to 400 degrees F.
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Line a baking sheet with parchment paper or spray with non-stick cooking spray.
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In a large bowl, combine chicken, cream cheese, shredded cheese, green chilies, tomatoes with green chilies, green onions, salt and pepper. Stir until well combined.
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Unroll one pie crust on a lightly floured surface.
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Using a 3-inch biscuit or cookie cutter, cut out rounds. Re-roll dough as needed.
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Repeat using both pie crusts in package.
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Lightly brush the outer edge of each round with water.
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Place one heaping teaspoon of chicken mixture in the center of each round.
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Fold dough over the filling and press edges together with a fork to seal.
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Repeat with remaining rounds and mixture.
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Place the empanadas on baking sheet and light brush the tops with beaten egg.
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Bake for 12-15 minutes.
Recipe Notes
These can be frozen.
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They look great. Empanadas are always a treat, thanks for sharing
Thanks Keith! Hope you enjoy them.
Yum! I just love these flavors! I make a southwest eggroll with similar ingredients. These empanadas would be a great alternative and easier to bake these instead of fry eggrolls!
And Happy Birthday month to you! 🙂
Thanks Erin. I need to try your southwest eggrolls 🙂
These look wonderful. I am spoiled and use rotisserie chicken in a lot of recipes. It is so easy and always moist. I love finger foods and pinned this to make. We are hosting a big party in a few weeks and will add this to the appetizers. Just discovered your blog and so many awesome looking recipes! I will come back and spend more time here.
Thank you Pamela. Hope you have fun at your party 🙂
Such an easy recipe, and yet so impressive to serve…my family and I love Southwestern style comfort food like this! Pinned, and thanks!
–G
http://gingerwroot.com
Thank you Ginger. We love southwestern flavors too. Hope you enjoy 🙂