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 mins
- Cook25 mins
- 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 1185.57 kcal High
- Protein 81.21 g Good Source
- Carbs 1.28 g Moderate
- Total Fat 92.16 g High
- Saturated Fat 38.35 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 339.48 mg High
- Sodium 449.51 mg Moderate
- Fiber 0.0 g Low Source
- Sugar 0.49 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 96.78 mg Low Source
- Iron 7.32 mg Good Source
- Potassium 62.26 mg Low Source
- Vitamin A 25.58 mcg_rae Low Source
- Vitamin C 0.64 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten