Cheesy Chicken Empanadas: Golden, Flaky, and Stuffed with Bold, Savory Flavor

The Ultimate Handheld Comfort Food That Delivers Big on Flavor Cheesy Chicken Empanadas are the kind of savory snack that becomes the star of the show no matter when or how you serve them. With their buttery, golden-brown crust and rich, flavorful filling of tender shredded chicken, sautéed onions and garlic, melty cheese, and perfectly balanced spices, they’re everything you want in a comforting bite wrapped up in a crispy pastry shell. Whether you bake them, air fry them, or go all-in with a deep-fried version, the result is a flaky, cheesy, satisfying pocket of deliciousness that’s perfect for dinner, lunchboxes, game day spreads, or freezing for later.

Each bite hits you with warm, creamy filling balanced by a golden crust that crumbles just slightly at the edges and holds all that savory goodness inside. These empanadas feel nostalgic and familiar while still offering room for creativity in every batch. Once you make them from scratch and bite into that crispy edge with gooey, cheesy chicken tucked inside, you’ll never go back to store-bought.

What You’ll Need for the Perfect Cheesy Chicken Empanadas To make the filling, you’ll need 2 cups of cooked, shredded chicken (leftover rotisserie chicken works perfectly), 1 tablespoon olive oil, ½ cup diced onion, 2 cloves of garlic (minced), ½ teaspoon cumin, ½ teaspoon smoked paprika, ¼ teaspoon chili powder, salt and pepper to taste, ¼ cup tomato sauce or salsa (for moisture and flavor), and 1½ cups shredded cheese (cheddar, Monterey Jack, mozzarella, or a blend). For the dough, use 10–12 store-bought empanada wrappers for ease or make your own using 2½ cups all-purpose flour, 1 teaspoon salt, ½ cup unsalted butter (cold and cubed), 1 large egg, and about ½ cup cold water. You’ll also need 1 beaten egg for sealing and brushing the tops. Optional add-ins include chopped cilantro, diced jalapeños, cream cheese for richness, black beans, or a dash of hot sauce to kick up the spice.

How to Build a Filling That’s Cheesy, Juicy, and Packed with Flavor In a skillet over medium heat, add olive oil and sauté the onions until they’re soft and fragrant, about 4 minutes. Add in the garlic and cook for another 30 seconds. Stir in the shredded chicken, tomato sauce or salsa, cumin, paprika, chili powder, salt, and pepper. Mix until everything is coated and heated through. Remove from the heat and stir in the shredded cheese until melted and fully combined. Let the filling cool slightly—warm filling is fine, but you don’t want it so hot that it melts the dough or leaks through the seal. If you’re adding extra ingredients like chopped cilantro or diced jalapeños, fold them in now.

Rolling, Filling, and Folding for Picture-Perfect Empanadas If using store-bought dough, make sure it’s fully thawed before using. If making homemade dough, combine the flour and salt in a large bowl, cut in the butter until the mixture resembles coarse crumbs, then add the egg and cold water. Mix until a soft dough forms, knead just a few times, then chill for 30 minutes before rolling. Roll the dough out to about ⅛ inch thick and cut into 5–6 inch rounds using a bowl or cutter. Spoon 2 tablespoons of filling into the center of each circle, then fold the dough over to form a half-moon. Press the edges with your fingers, then crimp with a fork or twist for that classic empanada seal. Place the empanadas on a parchment-lined baking sheet, brush the tops with egg wash, and bake at 375°F for 20–25 minutes, or until golden brown. For air frying, preheat to 370°F and cook for 10–12 minutes, flipping halfway. For deep frying, heat oil to 350°F and fry for 3–4 minutes per side until bubbly and golden.

Tips for Making Your Empanadas Irresistibly Good Always let the filling cool slightly before stuffing the dough to prevent tearing. Don’t overfill—it’s tempting, but too much filling can lead to leaks and poor sealing. Use a sharp fork to crimp and seal the edges, and don’t skip the egg wash, which helps them bake up beautifully golden and crisp. If you’re freezing them, lay them flat on a tray first, freeze until solid, then store in a freezer bag. You can bake directly from frozen—just add a few extra minutes to the cook time.

Flavor Variations and Add-Ins to Make It Your Own Add cooked bacon or crumbled sausage for a meatier filling. Mix in black beans, corn, or chopped spinach to sneak in some veggies. Use pepper jack or chipotle cheddar for a spicy twist, or add a dollop of cream cheese for an ultra-creamy filling. Want a smoky BBQ flavor? Stir a spoonful of barbecue sauce into the chicken mixture. You can even make a sweet and spicy version with a touch of honey or hot honey added to the filling before baking.

Serving and Pairing Ideas for the Full Experience Serve your empanadas with classic sides like sour cream, guacamole, salsa verde, chipotle mayo, or a simple lime crema for dipping. They pair perfectly with a crunchy slaw, cilantro-lime rice, or a big bowl of tortilla soup. For parties, serve them mini-sized and offer a trio of sauces for dipping. For lunchboxes, wrap them in foil and they’ll stay warm for hours.

Final Thoughts Cheesy Chicken Empanadas are the kind of food that makes people happy. They’re warm, satisfying, and packed with bold flavor inside a flaky, golden crust. From weeknight dinners to weekend snacks, they’re versatile, freezer-friendly, and endlessly customizable. One bite of that crispy edge followed by rich, cheesy chicken filling, and you’ll wonder how something this simple can taste so good. Whether you’re feeding a crowd, planning meals ahead, or just in the mood for something cheesy and golden, these empanadas belong in your regular rotation.