Chicken Empanadas
 These Chicken Empanadas are filled with shredded chicken, Hiland Dairy Cream Cheese, cheddar, and green chiles, then baked or fried until golden.
Recipe and image compliments of Brit from Whisked Away Kitchen
Chicken Empanadas
Ingredients
- 12 5-inch empanada wrappers (for baking or frying)
- 2 cups cooked and shredded chicken
- 4 ounces Hiland Dairy Cream Cheese softened
- 4 ounces cheddar cheese shredded
- 4 ounces (1 can) mild green chiles drained well
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- kosher salt to taste
- Vegetable oil for frying
- 1 large egg beaten (for egg wash if baking)
- Hiland Dairy Sour Cream for serving
Instructions
- Preheat oven to 400°F if baking, and line a baking sheet with parchment paper. (Skip this step if you’re frying.)
- Make the filling. In a large bowl, combine the shredded chicken, softened cream cheese, cheddar cheese, and drained green chiles. Add the paprika, cumin, and garlic powder, then season with kosher salt to taste. Mix until everything is evenly combined and the cream cheese has coated the chicken.
- Fill the wrappers. Lay out your empanada wrappers on a clean surface. Roll each wrapper out slightly with a rolling pin. Spoon about 3 tablespoons of filling onto the center of each wrapper, being careful not to overfill.
- Dip a finger in water and run it along the edge of each wrapper. Fold the wrapper over into a half-moon shape and press the edges together firmly. Crimp with a fork or fold in a rope pattern to seal well.
Bake or fry.
- To bake: Arrange empanadas on the prepared baking sheet, brush the tops lightly with a beaten egg for color, and bake for 20-25 minutes, until golden brown.
- To fry: Heat about 2 inches of oil in a heavy pot to 350°F. Fry empanadas in batches for 3-4 minutes per side, until golden and crisp. Drain on paper towels.
- Serve warm with sour cream.
 Make a double batch—they freeze well and disappear just as quickly every time
 Creamy cheese, tender chicken, and mild green chiles come together in flaky empanadas that are perfect for dinner, snacks, or parties.
Why We Love This Recipe
- Hiland Dairy Cream Cheese melts as the filling cooks, so every bite stays creamy.
- You get to pick baking or frying. Bake them if you want less mess and cleanup. Fry them if you want a deliciously crispy shell. Both turn out well.
- They make a great grab-and-go lunch! Pack baked empanadas for lunch, no reheating required, and they hold up fine at room temperature by midday.
Ingredient Notes
Hiland Dairy Cream Cheese: Let it sit out and soften before you mix, or it stays lumpy instead of blending in. If you forgot, about 20-30 seconds in the microwave at 50% power will get you there.
Shredded chicken: I often use rotisserie chicken because it’s already cooked and seasoned, and it shreds with two forks in a couple minutes. Leftover grilled or poached chicken works too!
Empanada wrappers: These are usually in the frozen or refrigerated aisle. Thaw them all the way before you start or they crack instead of folding. Check the package before you buy, since some wrappers are made specifically for baking and others for frying.
Green chiles: The recipe calls for mild, but swap in diced jalapeño or hot chiles if your people like heat. Whatever you use, drain it well or the filling gets watery.
Cheddar cheese: Block cheese you shred yourself melts smoother than the pre-shredded bags, which are coated to keep them from clumping. Worth the extra two minutes if you have them.
Step by Step Instructions
- Mix the filling until it’s fully combined. If you rush it, the cream cheese stays in clumps instead of coating the chicken. Taste it here and adjust the salt as needed. How much you need will depend on how seasoned your chicken is.
- Roll each wrapper out a little before filling it. They come thicker and stiffer than you’d expect straight from the package. A few passes with a rolling pin thins them so they seal properly and cook through evenly, instead of staying doughy in the middle.
- Add the filling. Don’t spread filling all the way to the edge. Leave about half an inch so you have clean dough to press together when you seal.
- Wet the edge before you fold. That’s what makes the dough stick to itself instead of popping open once it hits heat. Press all the way around, then crimp with a fork so there’s no gap for air or filling to escape.
- Pick baking or frying based on the texture you want. Frying gets you a crisp, blistered shell because the wrapper cooks in oil instead of dry heat. Baking is lower effort and a little lighter. I recommend brushing the tops with egg wash first so they get nice and golden.
Expert Tips and Tricks
- Keep the wrappers covered. Keep the ones you’re not using under a damp towel so they don’t dry out and crack while you’re filling the others.
- Chill sealed empanadas for 10 minutes before cooking. This firms up the cream cheese filling and helps the seal hold.
- Fry a test one first. If it browns too fast, the oil’s too hot and the inside won’t catch up in time. Drop the temp and try again.
Make Ahead and Storage Instructions
Cooked empanadas keep in the fridge in an airtight container for up to 3 days. Reheat in the oven at 350°F to bring the crispiness back. The microwave will work as well, but it turns the shell soft. For longer storage, freeze cooked empanadas for up to 2 months and reheat straight from frozen.
 Golden, cheesy, and freezer-friendly—these empanadas are always a family favorite!
Serving Ideas
- Make them into an entire meal by serving them with black beans and a simple corn salad.
- Set out a small empanada bar with sour cream, salsa, and lime wedges so everyone can choose their favorite toppings.
- Bring them to a potluck or game day spread. They’re easy to eat standing up and travel well.
- Pack them cold for a picnic or lunchbox. They hold their shape and flavor even at room temperature.
For more delicious recipes, visit Hiland Dairy’s recipe page.
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