Why You’ll Love This Chicken Empanada Recipe
When you take your first bite of these chicken empanadas, you’ll quickly understand why they’re a favorite in my kitchen. The flaky crust gives way to a savory filling that’s bursting with flavor.
I love how easy they’re to make; perfect for a weeknight dinner or a weekend gathering. Plus, they’re customizable—add your favorite spices or veggies to the mix!
Each empanada is a little pocket of joy, and they pair wonderfully with salsa or sour cream. Trust me, once you try them, you’ll be hooked and want to whip them up again and again!
Ingredients of Chicken Empanada
When it comes to making Chicken Empanadas, the ingredients are key to creating that delicious combination of flavors. You’ve got a mix of savory chicken, cheesy goodness, and a touch of spice—all wrapped in a flaky crust. It’s like a fiesta in your mouth, and trust me, you’ll want to keep this recipe handy.
Plus, the best part? You probably already have most of these ingredients in your kitchen, making it a great option for a last-minute dinner. So, let’s explore what you’ll need to whip up this delightful dish.
Ingredients for Chicken Empanada:
- 1 (5-6 ounce) package Spanish rice mix (made using package directions)
- 1 cup cooked chicken (shredded or chopped)
- 1 cup shredded cheddar cheese
- 1/2 cup sliced green onion
- 1/4 cup chopped black olives
- 1 (3 ounce) can chopped green chilies
- 1 (15 ounce) package refrigerated pie crusts
Now, before you start gathering your ingredients, it’s worth noting a few things. Depending on your flavor preferences, you can easily swap out the cheddar cheese for something a little more adventurous, like pepper jack for a spicy kick, or even a blend of cheeses for that melty goodness.
And if you’re not a fan of green chilies, feel free to leave them out or replace them with something milder. The beauty of this recipe is its versatility. Want to add some corn or diced bell peppers? Go for it!
Just remember, the more you play with the ingredients, the more unique your empanadas will be. And who doesn’t love a personal twist on a classic dish?
How to Make Chicken Empanada
Making Chicken Empanadas is a fun and rewarding experience, and it all starts with that delicious filling. First off, grab 1 (5-6 ounce) package of Spanish rice mix and whip it up according to the package directions. You know, just follow those trusty instructions that are probably printed in tiny font—because who doesn’t love squinting at a label while cooking?
Once your rice is ready, toss it into a large mixing bowl and add in 1 cup of cooked chicken, which you can shred or chop, depending on how aggressive you’re feeling with your knife skills. Add 1 cup of shredded cheddar cheese because, let’s be honest, everything is better with cheese, right? Then sprinkle in 1/2 cup of sliced green onions, 1/4 cup of chopped black olives, and a 3-ounce can of chopped green chilies. Give it a good mix until everything is beautifully combined and you can practically smell the flavors dancing together.
Now that your filling is ready, it’s time to assemble those empanadas. Preheat your oven to 400 degrees F—trust me, you want to get that heat going so your empanadas can bake to golden perfection.
Lay out 1 (15-ounce) package of refrigerated pie crusts on a cookie sheet. Now, here comes the fun part: spoon about half of the mixture onto the middle or slightly to the side of each crust. Just be careful not to go too close to the edges; we don’t want any spilling out during baking.
Once you’ve got the filling in, fold the crust over like you’re tucking in a burrito, and then crimp the edges to seal them tight. Think of it like giving your empanadas a cozy little blanket.
Pop them in the oven and bake for about 20 to 22 minutes, or until they turn a lovely golden brown. Just imagine the aroma filling your kitchen—it’s like a warm hug from the inside out.
When they’re done, serve them up with your favorite salsa, hot sauce, or a dab of sour cream. Your taste buds will thank you for this culinary adventure.
Chicken Empanada Substitutions & Variations
While traditional chicken empanadas are a delicious treat, there’s plenty of room to get creative with substitutions and variations.
I love swapping out the chicken for shredded beef or even sautéed vegetables for a vegetarian option. Instead of cheddar cheese, try pepper jack for a spicy kick or feta for a Mediterranean twist. You can also play with the spices—add cumin and paprika for a bolder flavor.
For the crust, consider using puff pastry or even phyllo dough for a flakier texture. These tweaks keep things exciting while still delivering that comforting, hand-held goodness we all love.
Additional Tips & Notes
Experimenting with substitutions and variations can lead to delightful outcomes, but having a few tips in your back pocket can elevate your chicken empanadas even further.
First, don’t skip the crimping; it seals in the filling and looks beautiful. I also recommend chilling the empanadas before baking; it helps them hold their shape.
For added flavor, brush the tops with an egg wash for a golden finish. If you want a crunch, try adding crushed tortilla chips to the filling.
Finally, serve them hot with your favorite salsa or a zesty dipping sauce for the perfect bite. Enjoy!