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Cheesy Baked Chicken Empanadas with Zesty Chipotle Filling and Avocado Lime Sauce Recipe

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4.3 from 15 reviews

Spice up your next chicken dinner with this easy and cheesy Chicken Empanadas recipe! These homemade empanadas are baked crisp and golden on the outside, filled with juicy ground chicken, zesty chipotle, and melted cheese, served with a creamy avocado-lime sauce.

  • Total Time: 1 hour
  • Yield: 8-12 servings

Ingredients

For the Empanadas

  • 1 package (17oz/2 sheets) frozen puff pastry, thawed
  • 2 tablespoons olive oil
  • 1/2 white onion, halved and thinly sliced
  • 1 pound ground chicken
  • 1/2 teaspoon salt
  • 1/2 teaspoon Mexican Oregano (or Italian Oregano)
  • 1/3 cup chipotle sauce or 3 chipotles in adobo sauce (finely chopped)
  • 2/3 cup tomato sauce
  • Juice of 1/2 a lime
  • 1 cup shredded Mexican cheese blend
  • 1 egg, beaten

For the Sauce

  • 1 large avocado
  • 1/4 cup Mexican crema or sour cream
  • Juice of 1/2 a lime
  • 1/4 cup fresh cilantro, finely chopped
  • 1 teaspoon grated lime zest
  • 1/2 teaspoon salt (or salt to taste)

Instructions

  1. Sauté Onion: Heat the olive oil in a medium pan over medium-low heat. Add the thinly sliced onion and sauté for 7 minutes until soft and translucent.
  2. Cook Chicken: Add the ground chicken to the pan and cook until no longer pink, breaking it apart as it cooks. Season with salt and oregano.
  3. Simmer Filling: Stir in the chipotle sauce and tomato sauce. Allow the mixture to simmer for about 5 minutes until the sauce thickens. Remove from heat and let it cool for 5 minutes.
  4. Prepare Oven and Pastry: Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper or spray it with cooking spray. Unfold the thawed puff pastry sheets and cut out 4-inch circles. Reroll any leftover dough to cut out additional circles.
  5. Assemble Empanadas: Place a generous spoonful of the chicken filling onto the center of each pastry circle. Sprinkle shredded cheese over the filling. Moisten the edges of the pastry with water, fold it over to create a half-moon shape, and seal the edges by pressing with a fork. Brush the tops with beaten egg for a golden finish.
  6. Bake: Arrange empanadas on the baking sheet and bake in the preheated oven for 15 to 20 minutes or until golden brown and puffed.
  7. Make Avocado Sauce: While the empanadas bake, mash the avocado in a bowl and mix it with Mexican crema, lime juice, cilantro, lime zest, and salt to taste. Stir until creamy and smooth.
  8. Serve: Remove the empanadas from the oven and let them cool slightly. Serve warm topped or accompanied with the creamy avocado-lime sauce.

Notes

  • Use puff pastry sheets that are fully thawed for easier handling and better puff.
  • You can adjust the spiciness by varying the amount of chipotle sauce or chipotles used.
  • Ensure the filling has cooled slightly before assembling to prevent the puff pastry from becoming soggy.
  • Brush the empanadas with egg wash for a shiny, golden crust.
  • Leftover empanadas can be refrigerated and reheated in an oven for best texture.
  • Author: Maya
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://recipeteach.com/cheesy-baked-chicken-empanadas-with-zesty-chipotle-filling-and-avocado-lime-sauce-recipe/