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Chicken empanadas on a plate with guacamole.
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4 from 15 votes

Easy Chicken Empanadas

Easy Chicken Empanadas are a little cheesy, spicy, and delicious, making them the perfect party food. 
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Appetizer
Cuisine: Mexican
Keyword: appetizer, mexican, party food
Servings: 24 Empanadas
Calories: 51kcal
Author: Heather


  • 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


  • Preheat oven to 400 degrees F.
  • Line a baking sheet with parchment paper or spray with non-stick cooking spray.
  • 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.
  • Unroll one pie crust on a lightly floured surface. 
  • Using a 3-inch biscuit or cookie cutter, cut out rounds. Re-roll dough as needed.
  • Repeat using both pie crusts in package.
  • Lightly brush the outer edge of each round with water. 
  • Place one heaping teaspoon of chicken mixture in the center of each round. 
  • Fold dough over the filling and press edges together with a fork to seal.
  • Repeat with remaining rounds and mixture.
  • Place the empanadas on baking sheet and light brush the tops with beaten egg. 
  • Bake for 12-15 minutes. 


These can be frozen. 


Calories: 51kcal | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 25mg | Sodium: 86mg | Potassium: 50mg | Vitamin A: 125IU | Vitamin C: 0.7mg | Calcium: 63mg | Iron: 0.2mg