Homemade Shredded Chicken Empanadas

These juicy homemade shredded chicken empanadas with cheese, a flaky crust, and cheesy chicken filling are perfect for picnics, backyard gatherings, and spring or summer get-togethers.

They come together in less than an hour and don’t require any complicated baking skills or special tools. Simple, comforting, and always a crowd-pleaser, these empanadas are a regular favorite at our house and even the picky eaters love them.

Kitchen Equipment Needed :

• Large skillet or frying pan
• Wooden spoon or spatula
• Cutting board
• Knife
• Mixing bowl
• Baking sheet if baking
• Parchment paper
• Fork
• Pastry brush

Tips for Shredded Chicken Empanadas

– One easy shortcut is using rotisserie chicken from the store. It saves time and adds great flavor.

– You can also prepare the filling a day ahead and store it in the fridge, which makes assembly super quick the next day.

– If sealing empanadas feels tricky, don’t worry. A little water brushed along the edges of the dough helps them stick better. Also, remember that less filling is better than too much.

What to Eat with Shredded Chicken Empanadas??

Shredded chicken empanadas with cheese are crispy, cheesy, and perfect for family dinners or casual gatherings. I love serving them with fresh, lighter sides to balance the richness, like my Cucumber Radish Salad, which adds crunch and brightness. For drinks, something fun and refreshing like my Blue Raspberry Lemonade or a citrusy cooler is always a hit, especially when feeding a crowd.

When we’re making a full empanada night, I’ll add tortilla chips with guacamole or a simple rice side to keep things easy and family-friendly. My kids love dipping their empanadas into mild sauces, while my husband enjoys his with extra heat and a refreshing drink on the side for a relaxed, flavorful meal.

Ingredients :

– Shredded chicken is the star of these empanadas and makes the filling hearty and satisfying.

– Empanada dough or pastry discs create that flaky, golden crust that holds the filling perfectly.

– Cheese brings creaminess and that irresistible melt.

– Onion adds sweetness and depth as it cooks into the filling.

– Garlic enhances the savory flavor and adds warmth.

– Bell peppers add color, mild sweetness, and extra texture.

– Spices like cumin and paprika add warmth and boost the flavor.

– Egg wash gives the empanadas a beautiful golden finish when baked.

• Optional
  Fresh herbs like cilantro or parsley add freshness.
• Dipping sauce like salsa, chipotle mayo, or sour cream completes the empanadas beautifully.

How to Make Shredded Chicken Empanadas :

Step 1

Begin the process by heating a little olive oil in a pan over medium heat. Add the chopped onion and cook it slowly until it becomes soft and slightly golden. This step helps build flavor, so don’t rush it. Add the minced garlic and cook for a few seconds until it smells good, but be careful not to burn it.

Step 2

Once prepared add the shredded chicken to the pan. Sprinkle in salt, black pepper, paprika, and cumin if you like a little extra warmth. Stir everything together so the chicken gets coated with the seasoning. Let it cook for a few minutes so the flavors come together nicely. Turn off the heat and let the mixture cool slightly. Once it’s warm but not hot, mix in the shredded cheese so it doesn’t melt too fast.

Step 3

Now it’s time to fill the empanadas. Lay an empanada dough disc flat on a clean surface. Spoon a small amount of the chicken and cheese mixture into the center. Be careful not to overfill, because that makes sealing harder. Fold the dough over to create a half-moon shape. Press the edges together with your fingers, then seal with a fork for a classic look.

Step 4

At the same time place the empanadas on a lined baking sheet. Brush the tops lightly with beaten egg for a golden finish. Bake in a preheated oven at 375°F (190°C) until they are golden brown and crisp.

Let them cool slightly before serving, because the filling will be very hot.

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