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Crispy, cheesy, and simple! Learn how to make Easy Chicken Empanadas with chicken, corn, cheese, and enchilada sauce in under 20 minutes.

See how easy it is to use premade empanada dough to make these chicken empanadas in the oven…

Table of Contents

WHY YOU’LL LOVE MY EASY CHICKEN EMPANADAS

Super Quick & Simple – With a pack of empanada dough and a few pantry staples, these come together in no time.
Golden & Crispy Outside – Perfectly baked for that crunch you’ll love with every bite.
Melty, Cheesy, Flavor-Packed Inside – Chicken, corn, cheese, and enchilada sauce make every bite irresistible.

Also try this recipe for butter chicken tacos.

INGREDIENTS

Filling Ingredients

12 pieces empanada dough
1 cup cooked chicken, shredded or chopped
½ cup cheddar cheese, shredded
⅓ cup frozen corn
⅓ cup enchilada sauce (or salsa)
1 egg, whisked

For serving

1 avocado, mashed
½ cup salsa

POPULAR SUBSTITUTIONS & ADDITIONS

Protein swaps: Use shredded beef, smoked pulled pork, turkey, or black beans for a vegetarian option.
Cheese variations: Try Monterey Jack, pepper jack, mozzarella, or a Mexican blend for a different flavor.
Veggies: Swap corn for diced bell peppers, onions, or jalapeños.
Sauce swaps: Replace enchilada sauce with salsa, taco sauce, or even a creamy queso.

Also try this delicious pot roast with enchilada sauce.

HOW TO MAKE CHICKEN EMPANADAS

Here’s the step-by-step recipe…

Step 1 – Preheat the oven to 375°F (190°C). Roll out each empanada dough piece to expand the size.

Step 2 – In a small bowl, mix together the chicken, cheese, corn, and enchilada sauce.

Step 3 – Spoon a portion of the filling onto the center of each dough piece.

Step 4 – Fold the dough over the filling and pinch the edges to seal with a fork.

Step 5 – Use a fork or knife to poke a few small holes on the top of each empanada.

Step 6 – Place empanadas on a baking sheet and brush the tops with the whisked egg.

Step 7 – Bake for ~18 minutes, or until golden brown (follow package instructions if different).

Step 8 – Remove chicken empanadas from the oven and let cool slightly. Serve with mashed avocado and salsa.

TIPS FOR MAKING THE BEST CHICKEN EMPANADAS

Don’t overfill – A little filling goes a long way. Overstuffing makes them harder to seal and can cause leaks while baking.
Seal them well – Pinch tightly or use a fork to crimp the edges so all that cheesy filling stays inside.
Egg wash = golden perfection – Brushing the tops with egg gives you that shiny, crispy, bakery-style finish.

Can’t wait to hear what you think!

I’d love to know how your version turned out! Drop a rating and leave a comment below to help the Sip Bite Go community. And if you snapped any photos, tag me on Instagram—I love sharing reader pics in my Stories!

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