Chicken Empanadas
These Chicken Empanadas are packed with a creamy, cheesy filling made with shredded chicken, Hiland Dairy Cream Cheese, cheddar, and mild green chiles. Bake them until golden or fry them for an extra crispy bite, then serve warm with Hiland Dairy Sour Cream for a crowd-pleasing appetizer, snack, or easy meal.
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Print Recipe-
Prep Time
35 Minutes -
Cook Time
25 Minutes -
Servings
12
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
Directions
- 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.
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