Green Chili Chicken Empanadas

Jonathan, The Candid Appetite

These tasty Green Chili and Chicken Empanadas pack a lot of flavor into a buttery crust. You can make a batch in the morning or a day ahead and simply reheat before serving for a quick meal or instant appetizer.
1 hr 45 min Prep Time
20 min Cook Time
  • Prep Time: 1 hr 45 min
  • Cook Time: 20 min
  • Servings: 12 servings

Servings: 12 servings


  • For the dough:

  • 1 1/2 cups all-purpose flour
  • 1 cup masa harina (corn flour)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 3/4 cup warm water
  • 1 large egg, beaten with splash of water
  • For the filling:

  • 2 tablespoons unsalted butter
  • 2 4-ounce boneless skinless chicken breasts, diced
  • 1 large yellow onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 2 4-ounce cans diced green chilies, with their juice, divided
  • 1 cup shredded Monterey Jack cheese
  • For the sauce:

  • 1/2 cup sour cream
  • 2 tablespoons diced green chilies (taken from the filling)
  • 1 tablespoon lime juice
  • 2 tablespoons fresh chopped cilantro
  • pinch of salt and pepper


Step 1

Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside.

Step 2

In large bowl, whisk together flour, corn flour, baking powder and salt. Make well in center of dry ingredients and then pour in melted butter and water. Stir with rubber spatula until dough comes together. It should not be sticky, but not dry either.

Step 3

Cover with plastic wrap and place in refrigerator until ready to use.

Step 4

Melt butter in large skillet over medium-high heat. Once melted, add in diced chicken. Cook, stirring often, until golden brown and crispy, about 10 minutes. Stir in onion, garlic, salt and pepper and cook until softened. Stir in green chilies (saving about 2 tablespoons for the sauce) and remove from heat. Let cool to room temperature.

Step 5

Stir in shredded cheese.

Step 6

Divide the dough into 12 equal portions. Working with one at a time, roll into ball with palm of your hands. Place on lightly floured work surface and roll out into rough circle, about 1/4 of an inch thick. Place about 1 heaping tablespoon of filling in center, fold over and then crimp edges with a fork or fold edges to seal. Place on prepared baking sheet and continue rolling and filling the rest.

Step 7

Brush empanadas with egg wash and bake until golden brown, about 20 to 25 minutes. Remove from oven and let cool slightly.

Step 8

Meanwhile, in small bowl, combine sour cream, green chilies, lime juice, cilantro and salt and pepper to taste. Serve empanadas warm with sauce on the side for dipping.