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overhead view of a split empanada revealing the chicken filling.
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Shredded Chicken Empanadas Recipe

These oven-baked chicken empanadas are stuffed with juicy shredded chicken and tender veggies. The perfect handheld meal or party food!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Appetizer, Main Course
Cuisine: Mexican, Spanish
Servings: 10 empanadas
Calories: 200kcal
Author: Becky Hardin

Equipment

  • Baking Sheet

Ingredients

  • 2 tablespoons neutral oil vegetable or canola oil
  • ½ yellow onion diced
  • 2 bell peppers any color, diced
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 cups shredded cooked chicken *
  • 1 cup water
  • 10 frozen empanada dough rounds such as Goya, thawed
  • 1 large egg lightly beaten

Instructions

Make the Filling:

  • Heat the oil in a large skillet set over medium heat. Once the oil is hot, add in the onion, red bell pepper, and yellow bell pepper. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Add in the garlic and cook for another 30-60 seconds or until fragrant.
    2 tablespoons neutral oil, ½ yellow onion, 2 bell peppers, 4 cloves garlic
    sautéed diced vegetables in a cast iron skillet.
  • Stir in the tomato paste, cumin, oregano, salt, and pepper. Cook, stirring, until the tomato paste darkens and the spices are fragrant, about 2 minutes.
    2 tablespoons tomato paste, 2 teaspoons ground cumin, 1 teaspoon dried oregano, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
    seasoned diced vegetables in a cast iron skillet.
  • Stir in the chicken and water. Simmer until the liquid has mostly evaporated and the chicken is warm and juicy. Remove from the heat and let cool slightly. At this point, you can chill the filling for later use or continue with assembling the empanadas.
    2 cups shredded cooked chicken, 1 cup water
    shredded chicken empanada filling in a cast iron skillet.
  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Assemble Empanadas:

  • Place the thawed dough rounds on your work surface. Top each circle with 2 tablespoons of the filling.
    10 frozen empanada dough rounds
    a portion of shredded chicken and veggies on an empanada dough round.
  • Use water to moisten the edges of the dough. Fold one half over the other to make a half-moon shape.
    an empanada folded into a half-moon.
  • Use a fork to crimp and seal the edges shut.
    a sealed empanada crimped with a fork.

Bake:

  • Place the sealed empanadas on the prepared baking sheet.
    10 uncooked empanadas on a parchment-lined baking sheet.
  • Brush the tops with the beaten egg.
    1 large egg
    brushing 10 uncooked empanadas with egg wash.
  • Bake in the preheated oven for 25-30 minutes, or until golden brown.
    10 baked empanadas on a baking sheet.

Notes

*Cook your own chicken or use a store-bought rotisserie chicken for ease. Any leftover, cooked chicken will do.
Tips:
  • Be careful not to overstuff each dough round. I found that 2 tablespoons is just right. If they are too full, the filling will leak out of the crust in the oven.
  • Using just a little bit of water to moisten the edges of the dough will help seal it shut. Crimping also helps.
  • A lightly beaten egg brushed on top of the dough helps it get brown and crispy.
  • For an extra step of precaution, create vents in the top of each empanada. This will allow steam to escape and prevent them from bursting while baking. I don't usually have this issue, but it can be helpful!
Make Ahead: The filling can be prepped and cooked up to 48 hours ahead of time. Store in the fridge until ready to fill and bake the empanadas.
Storage: Store chicken empanadas in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months.

Nutrition

Serving: 1empanada | Calories: 200kcal | Carbohydrates: 23g | Protein: 11g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 40mg | Sodium: 348mg | Potassium: 177mg | Fiber: 2g | Sugar: 2g | Vitamin A: 841IU | Vitamin C: 32mg | Calcium: 20mg | Iron: 2mg