Baked Chicken Empanadas
Baked Chicken Empanadas deliver flaky pastry pockets filled with a tangy, salsa-laced chicken and soft Neufchâtel mixture, finished with a touch of cream for a rich bite. They’re golden and satisfying, perfect for game day spreads, casual dinners, or passing around at parties when you want something warm, handheld, and crowd-friendly.
- Prep20 min
- Cook25 min
- Serves12
- DifficultyEasy
- 1
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- 2
Combine the chicken, Neufchatel cheese, and salsa in a saucepan over medium heat until the cheese melts, 3 to 5 minutes; season with salt and stir until well mixed.
- 3
Place 1 tablespoon of the chicken filling onto each empanada disc; fold the dough over the filling to seal it. Moisten your fingers with water; run them along the dough edges to help seal. Crimp the edges with the tines of a fork. Arrange the empanadas on the prepared baking sheet; brush them with heavy cream.
- 4
Bake in the preheated oven until golden brown, 20 to 25 minutes.
- Calories 213.59 kcal Moderate
- Protein 6.35 g Moderate
- Carbs 22.56 g Moderate
- Total Fat 10.8 g Moderate
- Saturated Fat 4.68 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 60.44 mg High
- Sodium 226.08 mg Moderate
- Fiber 0.71 g Low Source
- Sugar 12.57 g High
- Added Sugar 4.25 g Moderate
- Calcium 22.86 mg Low Source
- Iron 1.42 mg Low Source
- Potassium 97.74 mg Low Source
- Vitamin A 25.58 mcg_rae Low Source
- Vitamin C 0.62 mg Low Source
- Vitamin D 0.07 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
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