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Open-Faced Chicken Empanadas

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Gimme Some Oven
Updated Nov 28, 2014
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These quick and easy chicken empanadas are MUY delicioso!

More About This Recipe

  • This tasty and easy twist on traditional empanadas is MUY delicioso!

    Ok, I love traditional empanadas.  But I have to admit that these quick and easy “open-faced” empanadas are pretty ridiculously cute!  And delicious!!!

    The pleated empanada “bowls” are a breeze to make and literally come together in minutes.  Then once they are filled with gooey cheese, seasoned chicken and tomatoes, and topped with lots of fresh cilantro, these little empanadas make the perfect little appetizers…or dinner!

    Add in your favorite taco toppings, or keep it simple.  However you make them, I guarantee you won’t be able to have just one.  :)

    Here’s the how to:

    Start by seasoning a chicken breast with lots of zesty taco seasoning.

    Then cook the chicken in a sauté pan, then add in some chopped green chiles, and then shred the chicken into bite sized pieces once it is cooked through.

    While the chicken cooks, get started making your empanada “bowls”!  Simple press together small pleats around the edges of the empanada shells until they form small bowls.  Lay them out on a baking sheet covered in parchment.

    Then get your chicken and your other toppings (look, they form a Mexican flag!) ready to go for assembly.

    First, add in a layer of your shredded chicken.

    Then layer in your cheese and tomatoes.  And then cook them at 425 for about 15 minutes, or until that cheese is nice and melted.

    Finally top with some fresh cilantro, and dive in!

    Ali loves music and fun food! Check out her great stuff at her blog site, Gimme Some Oven, and her Tablespoon profile — and keep watching Quick Dish to see what colorful, nommy recipes she dreams up next!

Open-Faced Chicken Empanadas

  • Prep Time 20 min
  • Total 15 min
  • Servings 10
  • Ingredients 8
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Ingredients

  • 1 large boneless skinless chicken breast, pounded to 1/2-inch thickness
  • 1 tablespoon from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 tablespoon olive oil
  • 1 (4 oz.) can chopped green chiles
  • 10 empanada shells, thawed
  • 1 cup diced tomatoes
  • 8 ounces monterrey jack cheese, cut into 1/4-inch cubes
  • 1 cup chopped fresh cilantro

Instructions

  • Step 
    1
    Preheat oven to 425°F. Line a baking sheet with parchment paper.
  • Step 
    2
    Sprinkle both sides of the chicken breast with the taco seasoning until evenly coated.
  • Step 
    3
    Heat olive oil in a large saute pan over medium heat until shimmering. Add chicken to the pan, and cook for 4 minutes per side, or until the center is no longer pink and the juices run clear. Add in the chopped green chiles and cook for an additional minute.
  • Step 
    4
    Remove the chicken and chile mixture from heat. Use a fork to shred the chicken.
  • Step 
    5
    While the chicken cools, create the open-faced empanada bowls by gently pinching together small pleats every half inch along the side of the empanada shells. Place each bowl on the baking sheet, then cover with a slightly dampened dish towel. Repeat the shaping process with the rest of the empanada shells.
  • Step 
    6
    Once the shells are ready, portion the shredded chicken evenly into the bottom of the shells. Then layer in the tomatoes and then cheese.
  • Step 
    7
    Bake for 12-15 minutes, or until the cheese is melted and the shells begin to turn slightly golden. Remove and top with chopped cilantro. Serve with extra salsa if desired.

Nutrition

No nutrition information available for this recipe
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