Poblano Enchilada Chicken Empanadas: Easy Baked Mexican Hand Pies with LA VICTORIA® Salsa
Discover the ultimate weeknight dinner solution with these irresistible Poblano Enchilada Chicken Empanadas! This simple recipe guides you through creating savory hand pies that burst with fresh ingredients and the authentic flavor of LA VICTORIA® salsa. Baked to golden perfection, these Mexican comfort food delights are sure to be a hit with the entire family. Plus, they’re perfect for freezing, 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 searching for a creative and delicious way to elevate your dinner routine? Instead of the traditional, time-consuming process of rolling enchiladas, imagine taking all those incredible flavors and wrapping them into convenient, easy-to-handle empanadas. These baked chicken empanadas are more than just a meal; they’re a culinary revelation, bringing together the best of Mexican comfort food in a portable package.
These savory chicken hand pies are crafted using pre-made pastry crusts, a fantastic shortcut that means you can enjoy homemade taste without the extra effort. Each empanada is baked until beautifully golden brown on the outside, revealing a warm, juicy, and incredibly flavorful interior. The magic truly happens within the filling, where the rich taste of enchiladas is enhanced by a special ingredient: LA VICTORIA® Thick’n Chunky salsa. This salsa doesn’t just add a delicious kick; it integrates additional fresh ingredients and layers of authentic Mexican flavor, making every bite a delight.
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The Essence of Flavor: LA VICTORIA® Salsa
When it comes to crafting truly authentic and flavorful Mexican dishes, the quality of your salsa makes all the difference. LA VICTORIA® is a brand I consistently reach for, not just as a dipping companion for my favorite tortilla chips, but as a dynamic cooking ingredient. Its versatile salsas seamlessly integrate into a wide array of recipes, extending far beyond traditional Mexican fare to elevate everyday meals.
What truly sets LA VICTORIA® salsas apart is their commitment to simple, high-quality ingredients. This dedication ensures that every jar delivers exciting flavors that truly tantalize your taste buds. You’ll experience the pure, vibrant taste of ripe tomatoes in every spoonful, a foundational element that provides a powerful two-punch of flavor to these empanadas. We don’t just serve LA VICTORIA® salsa alongside the empanadas for dipping; we also generously stuff it inside, infusing the filling with an unparalleled depth of taste.
The secret to the robust tomato flavor in LA VICTORIA® salsa lies in its sourcing: the tomatoes are picked at the peak of ripeness directly from their vines. This meticulous process ensures a genuinely great-tasting salsa that isn’t masked by excessive processing or an overload of spices. You can truly discern the fresh, real ingredients with every bite. For those who prefer organic options, LA VICTORIA® also offers a new Thick’n Chunky Organic Line, providing even more choices for health-conscious cooks.
These flavorful empanadas make for an ideal handheld dinner or a satisfying snack, especially when paired with your favorite seasonal beverage. They are incredibly versatile, perfect for casual gatherings, busy weeknights, or even as a special treat. Prepare to fall in love with these delicious, convenient, and utterly satisfying hand pies!
Why You’ll Love These Poblano Enchilada Empanadas
- Unforgettable Flavor Combination: Experience the smoky depth of poblano peppers, the rich taste of enchilada sauce, and the vibrant freshness of LA VICTORIA® salsa, all perfectly blended with tender shredded chicken and savory cheese.
- Convenience Without Compromise: Using pre-made pastry crusts dramatically cuts down on prep time, making this an achievable and enjoyable recipe even on the busiest days.
- Family-Friendly Comfort Food: Empanadas are universally loved! These baked hand pies offer a comforting and satisfying meal that appeals to all ages.
- Excellent for Meal Prep: They freeze beautifully, allowing you to prepare a batch ahead of time and have delicious, homemade meals ready for whenever hunger strikes.
- Versatile Serving: Perfect as a main course, a hearty appetizer for entertaining, or a flavorful snack on the go.
How To Make Baked Chicken Empanadas
Preparing the Delicious Filling
The journey to these incredible empanadas begins with the star ingredient: poblano peppers. You’ll start by roasting them, which brings out their smoky sweetness and makes their skins easier to remove. After roasting, immediately transfer the hot peppers to a sealable bag and let them steam for about 10-15 minutes. This crucial step loosens the skin, making it incredibly simple to peel them before you seed and finely dice them. The finely diced poblano ensures a consistent flavor throughout the filling.
Next, you’ll combine these prepared poblano peppers with a harmonious blend of ingredients: tender shredded chicken, hearty black beans, a generous amount of shredded Mexican cheese, and a thoughtfully selected array of spices including ground cumin, garlic powder, onion powder, smoked paprika, and a pinch of cayenne for a subtle kick. The final, yet vital, addition is LA VICTORIA® Salsa Thick’n Chunky and a touch of red enchilada sauce, which bind all the flavors together, creating a rich, saucy, and deeply satisfying filling.
Assembling Your Empanadas
With your delectable filling ready, it’s time for the fun part: assembling the empanadas. Take your pre-made pie crusts and roll them out slightly to an even 1/8-inch thickness. Using a 4 to 5-inch round cutter, create uniform circles of dough. Place about one heaping tablespoon of the chicken and poblano filling into the center of each dough circle. Don’t overfill, as this can make sealing difficult.
Once filled, gently fold each dough circle over the filling to form a perfect half-moon shape. To ensure a tight seal and prevent any delicious filling from escaping during baking, crimp the edges firmly with a fork. This not only seals the empanada but also creates a beautiful decorative edge. Before baking, brush the tops of your empanadas with an egg wash (a whisked egg mixed with a tablespoon of water). This egg wash acts as a delicious glue, further securing the edges, and more importantly, it’s what gives your empanadas that irresistible, glossy, golden-brown finish.
Note: While pre-made pie crusts offer incredible convenience, you can certainly use homemade empanada dough if you prefer a fully from-scratch approach!
Baking to Golden Perfection
Carefully transfer your assembled empanadas to prepared baking sheets, ensuring they are spaced evenly to allow for proper airflow and even baking. Place them in the preheated oven and let the magic happen. The aroma filling your kitchen will be incredible as they bake to a beautiful golden brown.
Once baked, try to resist the urge to devour them immediately, as the filling will be piping hot! Allow them to cool for a few minutes to prevent burning your mouth. Serve these baked chicken empanadas as they are, or alongside extra LA VICTORIA® Salsa Thick’n Chunky for dipping. The vibrant salsa offers a fresh contrast to the warm, savory filling, enhancing the overall experience. These hand pies are incredibly satisfying on their own, but also pair wonderfully with a simple green salad or a side of Mexican rice for a complete meal.
Expert Tips for Flawless Empanadas
- Don’t Skip the Poblano Roasting: Roasting the poblano peppers not only makes them easier to peel but also infuses them with a deep, smoky flavor that’s crucial for the enchilada taste.
- Finely Dice Ingredients: Ensure all filling ingredients, especially the poblano, are finely diced. This helps with even distribution of flavor and prevents the dough from tearing during assembly.
- Cool the Filling: Allow the chicken and poblano filling to cool completely before assembling the empanadas. Warm filling can make the pastry dough soft and difficult to work with.
- Mindful Filling: Resist the temptation to overfill. A heaping tablespoon is usually sufficient for a 4-5 inch round. Too much filling can lead to burst empanadas during baking.
- Proper Sealing is Key: The egg wash on the edges acts as glue, and firm crimping with a fork ensures your empanadas stay sealed. If they aren’t sealed well, the filling can leak out.
- Egg Wash for Golden Crust: Don’t forget to brush the tops of the empanadas with egg wash before baking. This gives them that beautiful golden-brown, slightly crispy exterior.
- Even Baking: Arrange empanadas on baking sheets with enough space between them to allow hot air to circulate. If baking multiple sheets, rotate them halfway through for even browning.
Serving Suggestions and Variations
These Poblano Enchilada Chicken Empanadas are incredibly versatile! For a simple meal, enjoy them warm with a side of extra LA VICTORIA® Thick’n Chunky Salsa for dipping. For a more substantial dinner, consider pairing them with:
- A fresh green salad with a light vinaigrette to balance the richness.
- Mexican rice or cilantro-lime rice.
- Black beans or refried beans on the side.
- Guacamole or sour cream for an extra creamy dip.
- A refreshing Mexican lager or a vibrant aguas frescas (fruit water).
Want to get creative? Here are some variations you can try:
- Spicier Kick: Add an extra pinch of cayenne pepper or a dash of your favorite hot sauce to the filling. You could also include finely diced jalapeños or serrano peppers.
- Cheese Lovers: Experiment with different types of cheese, such as Oaxaca, Monterey Jack, or a blend of Mexican cheeses for varied texture and flavor.
- Vegetarian Option: Omit the chicken and double the black beans, or add sautéed mushrooms, corn, or roasted sweet potatoes for a hearty vegetarian filling.
- Different Proteins: Instead of chicken, try shredded beef (carnitas-style), ground beef, or even seasoned ground turkey for a different take on the classic.
- Homemade Dough: For an authentic touch, prepare your own empanada dough. This allows for even more customization in terms of texture and richness.
How To Freeze This Recipe
These chicken empanadas are fantastic for making ahead and freezing, offering a convenient solution for future meals. To freeze unbaked empanadas, arrange them in a single, even layer on a parchment paper-lined baking sheet. Ensure they are spaced apart so they don’t touch, which prevents them from freezing together. Place the baking sheet in the freezer until the empanadas are completely solid, typically a few hours.
Once frozen solid, transfer the empanadas to a heavy-duty, sealable freezer bag or an airtight container. This method helps prevent freezer burn and keeps them fresh for up to three months. When you’re ready to bake them, simply transfer them directly from the freezer to a prepared baking sheet. You’ll need to add approximately 5-10 minutes to the regular cooking time to account for them being frozen, ensuring they are cooked through and golden brown.
How To Reheat This Recipe
Should you be lucky enough to have leftover baked empanadas, they can be easily stored and reheated for another delicious meal. To freeze already baked empanadas, wrap each one individually in plastic wrap, then place them in a freezer-safe bag or container. This individual wrapping helps maintain their freshness and prevents them from sticking together.
When you’re ready to enjoy them again, unwrap the frozen empanadas and reheat them in an oven. A low heat of around 250˚F (120˚C) is ideal to warm them through without overcooking or drying out the crust. Bake for approximately 7 to 10 minutes, or until thoroughly warmed and the crust is crisp again. For a quicker option, you can also pop them in the microwave for a few minutes, though the crust may not be as crispy as when reheated in the oven. Enjoy your delicious empanadas, fresh as the first time!
Poblano Enchilada Chicken Empanadas
15 minutes
30 minutes
45 minutes
16 empanadas
Ingredients
- 1 poblano pepper
- 1 tsp olive oil
- 1 1/2 cups cooked shredded chicken
- 1 cup black beans drained
- 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
- 1 cup LA VICTORIA® Salsa Thick’n Chunky
- 1/2 cup red enchilada sauce
- 1/3 cup shredded Mexican cheese
- Salt and pepper to taste
- 3 refrigerated pie crusts
- 1 large egg
- 1 Tbsp water
Instructions
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Prepare the Poblano: Preheat your 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 Peppers: Roast for 6 to 8 minutes, turning the pepper every 2 minutes to ensure even charring. The skin should be charred and blistered all over.
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Steam Peppers: Immediately transfer the hot roasted pepper to a sealable bag and seal it. Let it sit at room temperature for 10 to 15 minutes; this steaming process makes the skin easier to peel.
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Prepare Baking Sheets: While the pepper steams, reduce oven heat to 300˚F (150°C). Line two rimmed baking sheets with silicone mats or parchment paper.
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Dice Poblano: Once cool enough to handle, peel off the charred skin of the roasted pepper. Remove the seeds and finely dice the pepper. Set aside.
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Make the Filling: In a large bowl, combine the finely diced poblano pepper, shredded chicken, black beans, ground cumin, garlic powder, onion powder, smoked paprika, cayenne pepper, LA VICTORIA® Salsa Thick’n Chunky, and red enchilada sauce. Stir thoroughly to combine all ingredients.
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Season Filling: Taste the filling and season with salt and black pepper to your preference. (A good starting point is 1/2 tsp salt and 1/4 tsp black pepper).
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Cut Dough Rounds: Roll out the refrigerated pie crusts to about 1/8-inch thick. Using a 4-5 inch round cutter (or a knife and template), cut circles from the dough. Place about a heaping tablespoon of the chicken and poblano mixture onto the center of each dough circle. Sprinkle evenly with shredded Mexican cheese.
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Prepare Egg Wash: In a small bowl, whisk together the egg and 1 tablespoon of water to create an egg wash. Brush the edges of each dough circle with this egg mixture.
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Assemble Empanadas: Fold each dough circle over the filling, creating a half-moon shape. Press the edges firmly together, then crimp them with a fork to seal securely. Transfer the assembled empanadas to the prepared baking sheets, ensuring they are spaced evenly.
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Brush with Egg Wash: Brush the tops of all the empanadas with the remaining egg mixture.
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Bake and Serve: Bake for 20 to 30 minutes, or until the empanadas are beautifully golden brown and the filling is hot. Serve warm, ideally with extra LA VICTORIA® Salsa Thick’n Chunky for dipping.
Mexican, Tex-Mex
Appetizer, Main Course, Snack