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Spicy Mexican Chicken Empanadas
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Spicy Mexican Chicken Empanadas
Indulge in these crispy and flavorful Spicy Mexican Chicken Empanadas, filled with tender shredded chicken cooked in a spicy tomato-based sauce, wrapped in a flaky pastry crust and served with a side of creamy avocado salsa and fresh cilantro. Perfect for a festive dinner party or a quick and easy weeknight meal. With a delightful balance of spicy and savory flavors, these empanadas are sure to become a new favorite.
Time Cook
30
Level
Intermediate
Calories
420
Allergens
Gluten, Dairy, Eggs
Ingredients
1 pound
Boneless, skinless chicken breasts
350 Calories
2 cups
All-purpose flour
100 Calories
1/2 cup
Cold unsalted butter
100 Calories
1 cup
Spicy tomato sauce
50 Calories
1/2 cup
Onion, diced
25 Calories
2 cloves
Garlic, minced
10 Calories
1/2 teaspoon
Cumin, ground
5 Calories
1/4 teaspoon
Paprika, smoked
5 Calories
Salt and pepper, to taste
0 Calories
1 egg
Egg, beaten
70 Calories
Avocado salsa, for serving
100 Calories
Fresh cilantro, for garnish
20 Calories
Step-by-Step Instructions
1
Preheat the oven to 400°F (200°C). In a large bowl, whisk together the flour and salt. Add the cold butter and use a pastry blender or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
2
Gradually add the beaten egg to the flour mixture, stirring with a fork until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3
On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Use a cookie cutter or the rim of a glass to cut out circles of dough. Gather the scraps, re-roll the dough, and cut out additional circles.
4
In a large skillet, heat the spicy tomato sauce over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
5
Add the shredded chicken to the skillet and stir to combine with the sauce. Season with cumin, smoked paprika, salt, and pepper to taste.
6
Place a tablespoon of the chicken mixture in the center of each dough circle. Brush the edges of the dough with a little water and fold the dough in half to enclose the filling. Press the edges together to seal the empanada.
7
Place the empanadas on a baking sheet lined with parchment paper and brush the tops with a little water. Bake for 20-25 minutes, or until the pastry is golden brown and crispy.
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Where cooking meets life and technology.
© 2025 Cooklaif