36 Reviews of Chicken Empanadas

From: Meredith K.

On May 18, 2003

UPDATE — I made a half recipe of these again today, and they came out tastier. This time I used just under a cup of shredded chicken, and only a half cup or less of Monterey Jack (no cheddar this time). I moistened the mix with about a tablespoon of green taco sauce (La Victoria brand), and gave it a generous dose of chili powder and some salt. I used one green onion (next time I;; try red onion), and about a tablespoon of finely chopped tomato. What especially made them good this time, though: I remembered to brush 'em with egg yolk and sprinkle on the salt and chili powder, which adds flavor and makes them crisp. With 1 pie crust, I got 13 appetizers using a 3" round cookie cutter. (Someone more deft with a rolling pin might get one more.) 12 min. at 400° was just right. Excellent this time! Thank you, Miss Annie!

From: Just Cher

On May 28, 2002

Miss Annie, all I can say if yum!!!! I have been taste testing several appetizers for a shower I am throwing- Tested these on hubby & daughter and the said they were awesome. Really great flavor and very easy. This is truely one of the winners!

From: rosslare

On Oct 31, 2006

Yum, what a treat these where! The crunchy crust with chili sprinkled on top was excellent! A little salty, as others have stated as well, so I took precautions and used Lawsy's seasoned salt instead of plain salt for the filling, and for the crust I only sprinkled about 1/2 tbs ground sea salt. For the pie crust I used recipe for Flaky Pie Crust. Very good!

From: Wildflower5150

On Sep 20, 2007

I really like this recipe. I added a bit of taco seasoning to the mix along with the cumin, used a bit a mexican blend cheese and some pepper jack. I also used Shake-A-Pie Crust-Shake-a-Pie Crust, which worked well, maybe a little too flaky. I did have to bake them a bit longer, but I think that was because I rolled my crust pretty thick. I think next time I will give pizza dough a try and see how that works too! My recipe made 8 large empanadas, I ate one and froze the rest. Really good! Thanks.

From: MaddysMom

On Oct 7, 2007

These were a huge hit at a party we had. I skipped the chilies, just used pepperjack cheese, a couple splashes of hot taco sauce, and added just a bit of cilantro. I also did a BBQ chicken filling with shredded gouda, a bit of cream cheese and a couple tablespoons of barbecue sauce. Also yummy and good for those who don't do spicy. Great recipe!

From: KITTENCAL

On Mar 11, 2005

Another easy and delicious recipe by Miss Annie! I really believe that this deserves more than 5 stars, they were absolutely delicious! I have made something similar to this using pizza crust, this is the first time in all my years of cooking that I have attempted something like this made with pie crusts. I'm so happy I tryed this, and can't wait to make them again! I also used the store-bought Pillsbury pie crusts for this, as my homemade is just too flakey, and would have been too hard to handle for this kind of recipe. I made them with all cheddar cheese and increased the garlic and green onions a bit... I made these as a test for my soon upcoming birthday party for DH, you can be certain that I'll be making these again, we loved them Ann! thank you for sharing...Kittencal

From: yenners

On Feb 2, 2008

My family and I really liked these! Instead of chicken, I had cooked a pork tenderloin in the crock pot with a jar of salsa & then shredded it. Skipped the green chilies since I had salsa in, but added a can of diced tomatoes with lime and cilantro (drained). I used the 3 egg yolks, 2 Tbsp kosher salt, & 1 Tbsp chili powder & had a lot left so next time I will reduce all 3. Delicious & fun to make!

From: Scrapbook Lori

On Nov 5, 2006

Excellent! Just what we were craving. We seasoned the chicken with mexican oregano and seasoned salt when cooking it. We also also rolled the dough out abit and was able to get 25 empanadas out of this recipe vs the 8-9 it calls for. The egg wash made them lovely and brown when cooked. Thank you, thank you, thank you!

From: Lil Lemon

On Apr 22, 2008

This is simalar to Paula Deen's recipe, only she ads cream cheese for a rich & creamy texture and its wonderful that way.

From: Chef #1147665

On Mar 30, 2009

I was going to give these 4 stars because of the saltiness, but I think people should give these a try, so I kept it at 5. I have only made these once, and the tops had WAY too much salt, as others stated, even without using all of the salt called for. I will make these again, though, because they were still very delicious and flavorful, and simple to make. I used canned chicken, and that made it super easy. I will definitely cut way back on the salt, but other than that, this recipe is wonderful. BTW, does anyone know if you freeze them before or after baking? What's the best way to reheat them? Thanks.