Print Recipe
4 from 1 vote

Chicken Enchilada Empanadas

Prep Time15 mins
Cook Time23 mins
Total Time38 mins
Servings: 8 empanadas
Author: Amanda Formaro


  • 1 chicken breast cooked and shredded
  • 1 can enchilada sauce
  • 1/2 can Mexi-corn or black beans or roasted bell peppers
  • Shredded cheddar cheese

Optional garnish:

  • chopped fresh cilantro
  • chopped fresh tomatoes
  • sour cream


  • Preheat oven to 375 F. Line a baking sheet with parchment paper.
  • Shred chicken and mix with 1/4 cup enchilada sauce. Toss in corn and stir well.
  • Separate biscuits and flatten with heel of your hand.
  • Place 1 large spoonful of chicken mixture onto dough and top with a sprinkling of cheese.
  • Fold dough over to enclose, pressing edges to seal. Crimp with the tines of a fork.
  • Place pies onto parchment lined baking sheet and drizzle with remaining enchilada sauce. Top generously with shredded cheese.
  • Bake 20-23 minutes. Remove from oven and immediately transfer to serving dish.