FREEZER FRIENDLY, JUICY, CHEESY, SHORTCUT CHIPOTLE CHICKEN EMPANADAS DOUSED IN REFRESHING AVOCADO DIP MAKE THE BEST CROWD PLEASING APPETIZERS, DINNERS OR SNACKS AND CAN BE MADE AHEAD OF TIME AND FROZEN FOR LATER!
This Chipotle Chicken Empanada recipe is loaded with smoky chipotle chicken, hearty black beans, crisp bell peppers and gooey cheese for a to live for filling and the store bought puff pastry dough makes an easy shortcut for the buttery, flaky golden pastry!
Chipotle Chicken Empanadas with Avocado Dip
- 1 Recipe Chipotle Chicken
- 2 puff pastry sheets thawed*
- 1 1/2 teaspoons olive oil
- 1/2 cup black beans rinsed and drained
- 1/2 cup diced red bell pepper
- 1/2 cup mild enchilada sauce
- Hot sauce to taste
- 1 1/3 cup shredded sharp cheddar or Mexican blend cheese
- 1 egg + 1 tablespoon water whisked together in small bowl
- 1 medium avocado
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
Add all the Avocado Dip ingredients to your blender and blend until smooth, scraping sides down as needed. Store in the refrigerator until ready to use. May be made 4 hours ahead of time and refrigerated in an airtight container.
Prepare Chipotle Chicken according to recipe directions. After chicken has rested at least 5 minutes, chop into small pieces. Set aside.
To the same skillet you cooked your chicken (don’t clean out), heat 1 1/2 teaspoons olive oil. Add bell peppers and black beans and sauté for 2 minutes. Remove from heat and stir in chicken and enchilada sauce until evenly combined. Season with salt, pepper and/or hot sauce to taste.
Preheat oven to 400 degrees F. Line a large jelly roll pan with parchment paper or line 2 smaller pans with parchment paper/nonstick mats.
Lay out one sheet of puff pastry on a lightly floured surface. Lightly flour the top of the dough and roll out to approximate dimension of 12 x 18 inches. Cut 2 rows of 4” circles in the dough for 8 circles total. Repeat with other sheet of puff pastry. Gather dough scraps and roll out to dimensions to fit 4 additional circles. You should have a total of 20 circles.
Place 1 1/2 tablespoons chicken mixture in the center of each circle and top with one tablespoon of cheese. Lightly brush the edge of half of a circle with egg wash and fold over, pinch edges tightly to seal. Place on prepared baking sheet. Repeat with remaining circles but DO NOT dip your brush in the egg wash again until your brush becomes dry because too much egg wash will prevent the edges from sticking.
Check each empanada to make sure there is about a finger width of dough sealed together before the filling starts. Crimp the edges together with a fork. Pierce each empanada two times with a fork so steam can escape while baking.
Spread empanadas apart so they are not touching each other on baking sheet. Brush the tops/sides evenly with egg wash. Bake until golden brown, approximately 20-25 minutes.
While empanadas are lined on baking tray before baking, transfer entire baking tray to the freezer. Once frozen, add individual empanadas to a large freezer bag.
When ready to bake, line desired amount of empanadas on parchment lined baking tray, and bake at 400 degrees F for 30-35 minutes or until golden and cooked through.
*Thaw puff pastry dough according to directions when your chicken is about 40 minutes away from being done cooking (this will vary depending on your chicken resting time below.
Find complete recipe here