Easy Chicken Empanadas

Created by: Danelle McCollum of the Let's Dish blog.

For a special make-ahead meal even on the most hectic night, simply stock these homemade empanadas in your freezer and some PeakFection® Salsa and Guacamole in your fridge.

15 min | Prep time: 15 min | Serves: 6-8 | Yields: 6-8 servings
Ingredients: Empanadas
  • 1 1/2 cups cooked, shredded chicken
  • 1 cup shredded Colby Monterey Jack cheese blend
  • 3 oz. cream cheese, softened
  • 1/8 cup PeakFection® Red Salsa
  • 1 clove garlic, minced
  • 1/4 tsp. salt
  • 1/4 tsp. chili powder
  • 1/2 tsp. cumin
  • Pinch of cayenne pepper
  • 1 (15 oz.) package refrigerated pie crusts
Ingredients: Salsa Ranch Dip
  • 1/2 cup PeakFection® Red Salsa
  • 1/2 cup sour cream
  • 1 Tbsp. ranch dressing mix
  1. Preheat oven to 400°F. In a medium bowl, combine all ingredients for empanadas, except pie crusts, until well blended.
  2. Unroll one pie crust onto parchment paper, or a lightly floured surface. Use a 3-inch round cookie cutter to cut rounds from dough. Re-roll dough as needed.
  3. Place 1 generous tsp. filling in the center of the rounds. Brush edges of dough with water and fold over to cover filling. Press edges with a fork to seal.
  4. Repeat with remaining pie crust and filling. (If desired, the recipe can be made up to this point and frozen).
  5. Bake for 12-15 minutes, or until golden brown.
  6. To make the Salsa Ranch Dip, combine all ingredients in a medium bowl and mix well. Serve with empanadas.

View Party Plan: Fiesta Dinner