These shredded chicken empanadas are crispy, golden, and packed with juicy, flavorful chicken. And that fresh chimichurri sauce?
It takes them over the top! Whether you’re making these for a family dinner or a fun snack, everyone will love them. Plus, they’re easier to make than you think!
What You’ll Need
For the Empanadas:
- 2 cups cooked shredded chicken
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped green onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 12 empanada dough discs (store-bought or homemade)
- 1 egg (for egg wash)
For the Chimichurri Sauce:
- 1/2 cup fresh parsley (chopped)
- 1/4 cup fresh cilantro (chopped)
- 2 cloves garlic (minced)
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1 tablespoon red wine vinegar
- 1/3 cup olive oil
Pro Tips
✅ Use rotisserie chicken to save time! It’s already cooked and seasoned.
✅ Don’t overstuff the empanadas—too much filling makes them hard to seal.
✅ Chill the empanadas before baking for an even crispier crust.
✅ Bake or fry? Baking is easier and less messy, but frying gives extra crunch!
✅ Let the chimichurri sit for at least 10 minutes so the flavors blend beautifully.
Tools You’ll Need
✔ Mixing bowls
✔ Fork
✔ Baking sheet
✔ Pastry brush
✔ Knife
✔ Cutting board
Substitutions & Variations
- No empanada dough? Use pie dough or even flour tortillas.
- Cheese swap? Try cheddar or Monterey Jack.
- Spicy version? Add diced jalapeños to the filling.
- No red wine vinegar? Use lemon juice instead.
Make-Ahead Tips
- You can make the filling a day in advance and store it in the fridge.
- Assemble the empanadas and freeze them before baking. Just bake straight from frozen—add a few extra minutes!
How to Make Shredded Chicken Empanadas with Chimichurri
1️⃣ Make the Chimichurri Sauce
In a bowl, mix chopped parsley, cilantro, minced garlic, red pepper flakes, salt, black pepper, oregano, red wine vinegar, and olive oil. Stir well and let sit for at least 10 minutes.
2️⃣ Make the Chicken Filling
In a bowl, combine shredded chicken, mozzarella, chopped green onions, garlic powder, cumin, paprika, salt, black pepper, and olive oil. Mix well.
3️⃣ Fill the Empanadas
Place 1-2 tablespoons of filling in the center of each empanada dough disc. Fold over and press the edges together with a fork to seal.
4️⃣ Brush with Egg Wash
Beat the egg and brush a thin layer over each empanada for a golden crust.
5️⃣ Bake the Empanadas
Place empanadas on a baking sheet and bake at 375°F (190°C) for 20-25 minutes until golden brown.
6️⃣ Serve with Chimichurri
Let the empanadas cool slightly, then serve with a side of fresh chimichurri sauce!
Leftovers & Storage
- Fridge: Store in an airtight container for up to 3 days. Reheat in the oven for crispiness.
- Freezer: Freeze unbaked empanadas for up to 3 months. Bake straight from frozen!
Time to Enjoy!
That’s it! Crispy, cheesy, flavor-packed empanadas with the perfect chimichurri dip. Let me know if you try them—drop a comment below with your thoughts or any questions. Happy cooking! 😊✨