Baked Chicken Empanadas

These baked chicken empanadas are quick and easy to make. Use diced rotisserie chicken and jarred salsa to speed things up.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 168 Calories

Ingredients

• 1 cup diced cooked chicken
• 12 empanada pastry discs (such as Goya® Tapas para Empanadas)
• 0.5 (8 ounce) package Neufchatel cheese, softened
• 0.5 teaspoon salt, or to taste
• 0.25 cup medium salsa (such as Pace®)
• 1.5 tablespoons heavy whipping cream

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Step 2

Bake in the preheated oven until golden brown, 20 to 25 minutes.

Step 3

Combine chicken, Neufchatel cheese, and salsa in a saucepan over medium heat until cheese melts, 3 to 5 minutes. Season with salt and stir until well combined.

Step 4

Lay out empanada discs and place 1 tablespoons of chicken filling onto each disc. Fold dough over filling to close. Wet fingers with water and run them along the edges to help seal. Press edges together using the tines of a fork. Place empanadas on the prepared baking sheet and brush with heavy whipping cream.