This shop featuring my weeknight chicken empanadas recipe has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CampbellsShortcutMeals #CollectiveBias
You’ll love this simple recipe for empanadas that don’t take all day to make. They’re quick and easy, and you can find all the ingredients you need to make them at Walmart. Bonus points for no trips to specialty stores!
I’m the first to admit it. When my schedule gets busy with back to school, my cooking gets a little less complicated. With the heat and humidity still sticking around in Chicago, I tend to avoid turning on my oven, too. I’d rather marinate a piece of meat and toss it on the grill. I make an exception when it comes to these simple and absolutely delicious weeknight chicken empanadas, however. They’re well worth heating up my house for the 15 minutes they take to bake in the oven.
These little pillows of heaven are simple enough that my kids can help me prep them, and the flavors are robust enough for my husband and I to enjoy without being too spicy for my son. I tend to use the Pace® Medium Chunky Salsa (or sometimes mild), but swap that for the hot salsa or add in a bit of your favorite hot sauce to the filling. Pace® has a variety of textures and heat levels. Feel free to choose your favorite heat level, but make sure you choose their chunky salsa. Made with handpicked flavors, this provides the perfect bump in flavor for my weeknight chicken empanadas.
When I have a ton of time, I make my empanadas with homemade dough, but with back to school providing enough of a time challenge, I “cheat” and use refrigerated pie dough. It provides a delicious flaky crust for the zesty filling, and no one in my family complains. In a similar vein, I use Swanson® Premium Chicken in the filling. This saves time I otherwise spend cooking and chopping my chicken because it’s already cooked and ready for me to add to my filling. Simply drain and add to the bowl with filling.
The weeknight chicken empanadas taste amazing straight from the oven (make sure to let them cool 2-3 minutes!) and at room temperature when someone gets hungry after we get back from an activity. These even work great as leftovers in my kids’ lunches the next day. Me? I like to reheat them just a touch, but my kids love them cold.
Either way, it’s a cinch to mix up the filling, create the empanada rounds, and serve up this quick weeknight dinner that includes a nod to my daughter’s Spanish immersion school and her interest in culture all around. While the weather cooperates, I serve this up outside on our porch with some fruity flavors of V8 Splash®. My kids ask me for the Mango Peach flavor, and I appreciate that it provides a good source of essential antioxidant vitamins A & C.
Are you ready to make these easy weeknight chicken empanadas for yourself? Hover over the photo above and click through to purchase them at Walmart.com.
Because yep, thankfully it’s easy to pick up all the ingredients for my weeknight chicken empanadas at Walmart. When I have to run every which way with our back to school routine, I appreciate that I can run over while my kids are at tae kwon do to pick everything up in one stop rather than running from place to place. The focus for back to school is simplicity, my friends.
I can even get dessert from the prep I do to make my weeknight chicken empanadas. If I “accidentally” use up all the filling and have extra pie crust rounds, I simply add a couple chocolate chips and a tiny bit of cherry jam, then fold it into a half moon. Crimp the edges with a fork and brush with the egg wash. I bake them on the same pans I use for the empanadas – nothing leaks or spreads – and have dessert empanadas that make the perfect ending to our back to school dinner.
Check out more ideas for back to school meals here.
How to Make Easy Weeknight Chicken Empanadas
Preheat oven to 400 degrees, and remove pie crusts from the fridge.
Open your can of Swanson® Premium Chicken, and drain it thoroughly. Place the chicken into a bowl with the corn and Pace® salsa. Dice the onion and shred the cheese (or go super easy and buy already shredded cheese). Add both to the bowl and stir to distribute.
Unroll a pie crust and dust your surface with flour. Gently roll the pie crust just a bit you flatten it evenly and push together any cracks that appeared when you unrolled the crust. Use a biscuit cutter to cut 13 rounds from the crust. Roll it out again and cut out three more. Roll and cut again to get a total of 18 rounds from the crust. Repeat with the remaining crusts to get a total of 72 rounds.
Use a fork to whisk the egg to make an egg wash. Add a teaspoon of filling to the center of a round.
Place a second one atop it, and gently push the edges together. Use a fork to crimp all the way around. If your pie crust doesn’t want to stick together, dip your clean finger in the egg wash and run it lightly around the edge of the bottom round to help it seal. Mine sealed fine without this, but this is a great trick.
Place each finished empanada on a baking sheet covered with a silpat or parchment paper. You can place them fairly close together, as they don’t rise or spread into each other. You may need to bake these in batches, as I fit 12 on a sheet and make a total of 36 empanadas. Once you finish a tray, brush the egg wash over your weeknight chicken empanadas. This gives them a gorgeous shiny, golden finish.
Bake 14-17 minutes until golden brown. Remove from the oven and let sit two to three minutes, then serve immediately. If you have any leftovers, let them cool thoroughly, then place in a tightly sealed container in the fridge for up to two days.
Have you ever made weeknight chicken empanadas? What is your back to school secret?
- 1 can chicken, drained
- 1 c corn kernels
- 1 c chunky salsa
- 1 c onion, diced
- 1 1/2 c cheddar cheese, shredded
- 2 15 oz refrigerated pie crust packages (total of 4 crusts)
- 1 egg
- Preheat oven to 400 degrees, and remove pie crusts from the fridge.
- Open can of chicken and drain. Dice the onion and shred the cheese. Add chicken, salsa, corn, onion, and cheese to a bowl, and stir to distribute.
- Unroll a pie crust and dust surface with flour. Gently roll out pie crust. Use a biscuit cutter to cut rounds. Reroll and cut again. Repeat until crust is used and then do the same for the remaining crusts. Aim for 72 rounds total.
- Use a fork to whisk the egg to make an egg wash.
- Add a teaspoon of filling to the center of a round. Place a second one atop it, and gently push the edges together. Use a fork to crimp all the way around.
- Place each finished empanada on a baking sheet covered with a silpat or parchment paper. Brush the egg wash over empanadas.
- Bake 14-17 minutes at 400 degrees until golden brown. Remove from the oven and let sit two to three minutes, then serve immediately. Let any leftovers cool thoroughly, then place in a tightly sealed container in the fridge for up to two days.
I created this with canned chicken to save ALL the time. Feel free to use leftover rotisserie chicken or poached chicken that you shred.
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Nutrition Information:Yield: 36 Serving Size: 1 empanada
Amount Per Serving:Calories: 156 Total Fat: 9g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 12mg Sodium: 213mg Carbohydrates: 16g Fiber: 1g Sugar: 2g Protein: 4g