Poblano Enchilada Chicken Empanadas: Your Ultimate Baked Mexican Hand Pie Recipe
Transform your dinner routine with these incredibly easy and flavorful Poblano Enchilada Chicken Empanadas. These savory hand pies are bursting with fresh ingredients, tender chicken, and the vibrant taste of LA VICTORIA® salsa. They’re the perfect baked Mexican comfort food for the whole family and can even be frozen for later, making meal prep a breeze!
This post has been sponsored by the makers of the LA VICTORIA® brand. All thoughts and opinions are my own.
Are you ready to elevate your dinner experience? Forget the hassle of rolling individual enchiladas and instead, let’s pack all that incredible flavor – plus an extra punch of deliciousness – into some incredibly easy-to-make chicken empanadas. These delightful hand pies offer a fantastic twist on classic Mexican comfort food, combining the beloved taste of enchiladas with the convenient, portable format of empanadas.
These baked chicken empanadas are nothing short of a culinary revelation. Crafted with convenience in mind, they feature pre-made pastry crusts, allowing you to bypass the dough-making process and get straight to the delicious part! Each empanada is baked to a perfect golden brown on the outside, encasing a wonderfully juicy and incredibly flavorful filling within. The magic lies not only in the classic enchilada flavors but also in the rich, authentic taste brought by LA VICTORIA® Thick’n Chunky salsa, which is integrated directly into the filling.
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The Power of LA VICTORIA® Salsa in Your Empanadas
LA VICTORIA® is more than just a dip for your favorite tortilla chips; it’s a foundational ingredient that consistently delivers exceptional flavor to countless recipes. I find myself reaching for their salsas time and again, not only for traditional Mexican dishes but also for creative culinary adventures, like these chicken empanadas.
What truly sets LA VICTORIA® salsas apart is their commitment to simple, high-quality ingredients. This dedication ensures that every jar is packed with authentic flavors that genuinely excite the taste buds. You can distinctly taste the pure, vibrant essence of ripe tomatoes, which forms the core of the delicious two-punch flavor strategy for these empanadas. Not only will you serve these incredible hand pies with LA VICTORIA® salsa on the side for dipping, but the salsa itself is also generously stuffed inside the empanadas, infusing the filling with unparalleled depth.
The secret behind the robust tomato flavor in every jar of LA VICTORIA® salsa lies in their harvesting process. The tomatoes are carefully picked at the peak of ripeness directly from the vine, ensuring maximum freshness and taste. This meticulous approach means the salsa offers an incredibly pure and authentic flavor profile, unmasked by excessive processing or overpowering spices. What you taste are the real, simple, high-quality ingredients. For those who prefer organic options, LA VICTORIA® also offers a new Thick’n Chunky Organic Line, providing even more choices for your culinary creations.
Serve these flavorful empanadas with your favorite beverage for a truly satisfying experience. They make an ideal handheld dinner, a fantastic party appetizer, or a simply delightful snack that truly “ROCKS” any mealtime!
How To Make Baked Chicken Empanadas
Creating these scrumptious baked chicken empanadas is simpler than you might think, especially with a few clever shortcuts. Follow these steps to achieve perfectly golden, flavorful hand pies every time.
Step 1: Prepare the Flavorful Filling
The heart of these empanadas is their rich, smoky, and spicy filling. You’ll begin by roasting fresh poblano peppers. Roasting them not only deepens their flavor but also makes them incredibly easy to peel. After they’ve roasted, transfer them to a sealable bag and let them steam for about 10-15 minutes. This steaming process loosens the skin, allowing for effortless peeling before you de-seed and finely dice them. The smoky notes of the poblano are crucial for that authentic enchilada taste!
Next, assemble your simple yet robust filling. Combine the diced poblano peppers with tender shredded chicken (store-bought rotisserie chicken works wonderfully here for an extra shortcut!), hearty black beans, a blend of Mexican cheeses, and a careful selection of spices (cumin, garlic powder, onion powder, smoked paprika, and a pinch of cayenne for a kick). The secret ingredient that brings it all together is LA VICTORIA® Salsa Thick’n Chunky, which adds a fresh, vibrant, and perfectly seasoned tomato base to the mixture. A touch of red enchilada sauce further enhances the deep, savory profile, ensuring every bite is packed with that comforting enchilada essence.
Step 2: Assemble Your Empanadas
Once your flavorful filling is ready, it’s assembly time! For ultimate convenience, we’re using pre-made refrigerated pie crusts. Simply roll out the crusts slightly to about 1/8-inch thickness, then use a 4 to 5-inch round cutter (or a bowl rim) to create perfect circles. Place a generous heaping tablespoon of your delicious filling right in the center of each circle. Remember not to overfill, as you need space to seal them properly.
To form the empanadas, gently fold each circle over the filling, creating a classic half-moon shape. The edges should meet evenly. To seal, press firmly with your fingers, then use the tines of a fork to crimp the edges. This not only creates a beautiful, rustic look but also helps to secure the filling. Before baking, brush the tops of your empanadas with an egg wash (a simple mixture of one egg whisked with a tablespoon of water). This magical step is what gives them that irresistible golden-brown hue and a slight crispness as they bake.
Note: While pre-made pie crusts are a fantastic time-saver, feel free to use homemade empanada dough if you prefer a fully from-scratch experience!
Step 3: Bake to Golden Perfection and Serve
Once your empanadas are assembled and brushed with egg wash, arrange them on your prepared baking sheets, ensuring they have enough space between them for even cooking. Pop them into the preheated oven and let the magic happen! Watch as they transform into beautiful, puffed-up, golden-brown hand pies. The aroma filling your kitchen will be absolutely divine.
It’s crucial to resist the urge to devour them immediately when they come out of the oven – give them a few minutes to cool slightly to prevent burning your mouth, as the filling will be piping hot! These empanadas are fantastic served on their own as a complete meal or a satisfying snack. For an extra burst of flavor, offer them with additional LA VICTORIA® Salsa Thick’n Chunky on the side for dipping. You can also pair them with a dollop of sour cream or a sprinkle of fresh cilantro for added freshness.
How To Freeze These Delicious Empanadas for Later
One of the best features of this recipe is its freezer-friendly nature, making it perfect for meal prepping and busy weeknights. To freeze these chicken empanadas for future enjoyment, arrange the *unbaked* empanadas in a single, even layer on a parchment paper-lined baking sheet. It’s crucial that they don’t touch each other to prevent them from sticking together. Place the entire baking sheet in the freezer until the empanadas are completely solid, which usually takes a couple of hours.
Once frozen solid, transfer the empanadas from the baking sheet into a large, sealable freezer bag or an airtight container. This method prevents them from clumping together and allows you to grab just a few at a time. They can be stored in the freezer for up to three months without any loss of quality or flavor. When you’re ready to bake them, simply take them straight from the freezer to the preheated oven and add an additional 5-10 minutes to the baking time, or until they are golden brown and heated through.
Reheating Instructions for Leftover Empanadas
If you find yourself with the rare luxury of leftover baked empanadas, you’ll be pleased to know they reheat beautifully! For optimal results and to maintain their delightful texture, it’s best to reheat them in the oven. Preheat your oven to a lower temperature, around 250˚F (120˚C).
If they were previously frozen and baked, unwrap them individually from plastic wrap. Place the empanadas directly on a baking sheet and warm them through for approximately 7 to 10 minutes, or until they are hot in the center and the crust is slightly crispy again. This low and slow method prevents the crust from burning while ensuring the filling gets thoroughly heated. Alternatively, for a quicker option, you can pop them into the microwave for a minute or two, though this may result in a softer crust.
Poblano Enchilada Chicken Empanadas: Full Recipe
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Ingredients
- 1 poblano pepper
- 1 tsp olive oil
- 1 1/2 cups cooked shredded chicken
- 1 cup black beans drained and rinsed
- 1/4 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 1 cup LA VICTORIA® Salsa Thick’n Chunky
- 1/2 cup red enchilada sauce
- 1/3 cup shredded Mexican cheese blend
- Salt and freshly ground black pepper to taste
- 3 refrigerated pie crusts (pre-made)
- 1 large egg
- 1 Tbsp water
Instructions
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Prepare Poblanos: Preheat oven to 425°F (220°C). Lightly rub all sides of the poblano pepper with olive oil and place it on a baking sheet.
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Roast: Roast the poblano for 6 to 8 minutes, turning every 2 minutes to ensure even charring. The skin should be visibly charred and blistered all over. This step adds crucial smoky flavor.
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Steam & Peel: Immediately transfer the hot roasted pepper to a sealable bag (like a Ziploc) and seal it. Let it sit at room temperature for 10 to 15 minutes. This steams the pepper, making the skin easy to peel. Once cooled enough to handle, peel off the charred skin, remove the seeds, and finely dice the pepper. Set aside.
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Prepare Oven & Baking Sheets: Reduce oven heat to 300˚F (150°C). Line two rimmed baking sheets with silicone mats or parchment paper.
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Make Filling: In a large bowl, combine the diced poblano pepper, shredded cooked chicken, drained black beans, ground cumin, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), LA VICTORIA® Salsa Thick’n Chunky, and red enchilada sauce. Stir thoroughly until all ingredients are well combined.
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Season: Taste the filling and season with salt and freshly ground black pepper to your preference. (A good starting point is 1/2 tsp salt and 1/4 tsp black pepper).
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Prepare Dough: Roll out the refrigerated pie crusts to be about 1/8-inch thick. Use a 5-inch round cutter (or a large cookie cutter/rim of a glass) to cut circles from the dough.
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Fill Empanadas: Place about 1 heaping tablespoon of the chicken and poblano mixture onto the center of each dough circle. Sprinkle each with an even amount of shredded Mexican cheese.
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Egg Wash: In a small bowl, whisk together the large egg and 1 tablespoon of water to create an egg wash. Lightly brush the edges of each dough circle with this egg mixture.
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Seal & Crimp: Fold each circle over the filling to form a half-moon shape. Press the edges together firmly with your fingers, then use the tines of a fork to crimp and seal the edges, creating a decorative border. Place the assembled empanadas onto the prepared baking sheets, ensuring they are spaced evenly apart.
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Brush & Bake: Brush the tops of all the empanadas with the remaining egg mixture. Bake for 20 to 30 minutes, or until they are puffed up and beautifully golden brown.
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Serve: Allow the empanadas to cool for a few minutes before serving warm with additional LA VICTORIA® Salsa Thick’n Chunky on the side for dipping.
Frequently Asked Questions (FAQ)
Can I use other types of salsa?
While LA VICTORIA® Salsa Thick’n Chunky is highly recommended for its authentic flavor and texture, you can experiment with other medium-heat, chunky salsas. Just ensure it’s not too watery, as excess moisture can make the empanada crust soggy.
What if I don’t have shredded chicken?
You can easily cook and shred chicken breasts or thighs for this recipe. Alternatively, a store-bought rotisserie chicken is a fantastic shortcut, offering both convenience and great flavor. You could also use ground turkey or beef if you prefer.
Can I fry these empanadas instead of baking them?
Yes, you can! If you prefer a traditional fried empanada, heat about 1-2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the empanadas in batches for 3-5 minutes per side, or until golden brown and cooked through. Make sure not to overcrowd the pan. Drain on a wire rack lined with paper towels.
Tips and Variations for Your Chicken Empanadas
- Add More Veggies: Feel free to incorporate other finely diced vegetables into your filling, such as corn, bell peppers, or onions, for added texture and nutrients.
- Spicy Kick: If you love heat, increase the amount of cayenne pepper or add a finely minced jalapeño (seeds removed for less heat, or left in for more).
- Cheese Variations: Experiment with different types of cheese! Monterey Jack, cheddar, or even a crumbling of cotija cheese would be delicious.
- Homemade Dough: For a truly authentic experience, try making your own empanada dough. It adds an extra layer of flavor and satisfaction.
- Serve with Sides: These empanadas pair wonderfully with a fresh green salad, a dollop of guacamole, or a side of cilantro-lime rice.
- Sweet and Savory Twist: A touch of finely diced sweet potato could add an interesting sweet and savory balance to the filling.
Conclusion: Your New Favorite Mexican Meal!
These Poblano Enchilada Chicken Empanadas are more than just a recipe; they are a culinary celebration that brings together incredible flavors in a convenient, crowd-pleasing package. Whether you’re making them for a quick family dinner, an impressive appetizer for guests, or stocking your freezer for future meals, these hand pies are guaranteed to be a hit. The smoky poblano, savory chicken, and the vibrant kick of LA VICTORIA® salsa create a truly unforgettable experience. So go ahead, whip up a batch, and discover your new favorite Mexican comfort food. Enjoy!