Green Chile Chicken Cheese Empanadas

Green Chile Chicken Cheese Empanadas are golden, flaky hand pies filled with tender chicken, green chiles, pepper jack cheese, enchilada sauce, onion, and warm cumin. Each empanada has a buttery homemade crust wrapped around a creamy, savory, lightly spicy filling.

This recipe brings together the comfort of baked pastry and the bold flavor of Southwestern-style chicken. The green chiles add earthy heat, the pepper jack melts into the filling, and the enchilada sauce keeps the chicken moist and flavorful. When baked, the dough turns beautifully golden while the inside becomes rich, cheesy, and satisfying.

These empanadas are perfect for appetizers, lunch, parties, game day, meal prep, or a fun family dinner. They are easy to hold, easy to serve, and delicious with a cool sour cream enchilada dipping sauce.

Why People Will Love Green Chile Chicken Cheese Empanadas Recipe

They are flaky, cheesy, and savory. The buttery crust gives a crisp, tender bite while the filling stays creamy and flavorful.

The green chiles add bold Southwestern flavor. They bring gentle heat, roasted pepper taste, and a deeper savory character.

The chicken filling is rich but balanced. Chicken thighs, onion, enchilada sauce, cumin, and cheese create a juicy, well-seasoned filling.

Pepper jack cheese makes them extra delicious. It melts beautifully and adds a little spice without overpowering the chicken.

They are baked instead of fried. Baking makes the empanadas golden and crisp with less mess than deep frying.

They are perfect for dipping. The sour cream and enchilada sauce dip adds a cool, tangy, creamy contrast.

They are great for parties and meal prep. Empanadas are easy to serve by hand and can be made ahead before baking.

They feel homemade and special. The handmade dough and folded edges give them a rustic, comforting look and flavor.

Key Ingredients

All-Purpose Flour:
Flour forms the base of the empanada dough. It gives the pastry structure while still allowing the butter to create a tender, flaky texture.

Unsalted Butter:
Cold cubed butter is essential for a flaky crust. As the empanadas bake, the butter creates small pockets that make the dough light, crisp, and rich.

Egg, Ice Water, and Vinegar:
The egg adds richness and structure, ice water keeps the butter cold, and vinegar helps tenderize the dough so the crust does not become tough.

Chicken Thighs:
Boneless, skinless chicken thighs stay moist and flavorful after cooking. They are ideal for empanada filling because they do not dry out easily.

Green Chiles:
Green chiles bring smoky, earthy, slightly spicy flavor. They give the filling its Southwestern character and pair beautifully with cheese and chicken.

Yellow Onion:
Onion adds sweetness and depth to the filling. Sautéing it first makes the flavor softer and more savory.

Pepper Jack Cheese:
Pepper jack melts into the chicken mixture and adds creaminess, spice, and richness.

Enchilada Sauce:
Enchilada sauce keeps the filling moist and adds chile flavor. It helps tie the chicken, cheese, onion, and cumin together.

Ground Cumin:
Cumin adds warm, earthy flavor that works naturally with green chile and enchilada sauce.

Egg Wash:
A beaten egg brushed over the empanadas gives the crust a glossy, golden finish.

Sour Cream Dipping Sauce:
Sour cream mixed with enchilada sauce creates a creamy, tangy dip that balances the spicy filling.

Expert Tips

Keep the butter cold. Cold butter is what creates a flaky crust. If the dough gets too warm, chill it before rolling.

Do not overwork the dough. Mix only until the dough comes together. Overworking can make the crust tough.

Rest the dough before rolling. Chilling the dough helps relax the gluten and makes it easier to roll into circles.

Roll the dough evenly. Aim for about 1/8 inch thick so the empanadas bake evenly and do not become too doughy.

Do not overfill the empanadas. Too much filling can cause them to burst open during baking.

Seal the edges firmly. Press the edges well and crimp with a fork to keep the filling inside.

Chill the filled empanadas before baking. This helps the dough firm up and keeps the shape neat in the oven.

Use an egg wash for color. Brushing the tops with beaten egg helps the empanadas bake to a beautiful golden brown.

Let them cool slightly before serving. The filling will be very hot, and a short rest helps it settle.

Green Chile Chicken Cheese Empanadas

Ingredients:

For the dough:

2½ cups all-purpose flour

1 teaspoon salt

1 stick (½ cup) unsalted butter, cubed

1 large egg

⅓ cup ice water

1 tablespoon vinegar

For the filling:

1 tablespoon olive oil

1 small yellow onion, finely diced

1 4-ounce can green chiles

1 lb boneless skinless chicken thighs

¾ cup pepper jack cheese

½ cup enchilada sauce

½ teaspoon ground cumin

¾ teaspoon sea salt

For the egg wash:

1 large egg

For the dipping sauce:

¾ cup sour cream

2 tablespoons enchilada sauce

Instructions:

For the dough:

Place the flour and salt in the bowl of a food processor. Pulse a few times until combined.

Add the cubed butter and pulse 15 times, or until the butter is approximately pea-sized or a little larger.

In a small bowl, mix together the egg, ice water, and vinegar. Add to the flour mixture. Pulse 6–8 times, or until the liquid is incorporated into the dough (it will look sandy and/or shaggy).

Place a 24 inch piece of plastic wrap on a flat surface. Dump the dough onto the plastic wrap. Use the edges of the plastic wrap to form the dough into a rectangle, roughly 1 inch thick.

Wrap the edges of the plastic wrap around the dough and refrigerate for 1 hour.

Divide the dough into 12 equal pieces. Roll each piece into a ball.

Place one of the balls on a lightly floured board. Dust a rolling pin with flour. Use the rolling pin to roll the ball into a circle, approximately ⅛ inch thick and 5 inches in diameter.

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Repeat with the remaining pieces of dough. Refrigerate dough circles for 15 minutes.

For the filling:

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and sauté until soft, about 5 minutes.

Place the onion and green chile in a large bowl. Add the chicken thighs to the skillet. Cook for 5–6 minutes per side, or until cooked through.

Remove the chicken from the pan and chop into ¼–½ inch pieces. Place in the bowl with the onion and bell pepper.

Add the enchilada sauce, cheese, cumin, and sea salt to the bowl. Stir gently to combine.

Place one dough circle on a flat surface. Place a scant two tablespoons of the chicken mixture in the center. Fold the dough over and press gently to seal.

Crimp the edges using this technique or the tines of a fork. Repeat with the remaining dough and chicken mixture.

Place the empanadas on a baking sheet and refrigerate for 30 minutes.

Preheat oven to 400°F. Brush empanadas with the beaten egg. Bake for 25–28 minutes, or until golden brown.

For the dipping sauce:

For the dipping sauce, combine the sour cream and 2 tablespoons enchilada sauce in a small bowl. Stir to combine. Serve with the enchiladas.

Important Notes When Making Green Chile Chicken Cheese Empanadas

The dough may look shaggy at first. That is normal. It will come together after being wrapped and chilled.

Chicken should be fully cooked before filling. The empanadas bake to brown the crust and heat the filling, not to cook raw chicken inside.

Green chiles vary in heat. Choose mild or hot chiles depending on your preference.

The filling should not be too wet. Too much liquid can soften the dough and make sealing difficult.

Refrigerating before baking improves texture. Cold empanadas hold their shape better and bake more evenly.

The dipping sauce is optional but recommended. It adds creaminess and balances the savory, spicy filling.

Baking time can vary. Bake until the crust is golden and firm, not just until the timer ends.

How to Enjoy Green Chile Chicken Cheese Empanadas After Cooking

After the empanadas come out of the oven, let them rest for about 5 minutes. This helps the crust settle and allows the hot cheese filling to cool slightly so each bite is creamy rather than too hot.

Serve the empanadas warm on a platter with the sour cream enchilada dipping sauce on the side. The best bite should have flaky pastry, tender chicken, melted pepper jack cheese, green chile, onion, cumin, and a little cool sauce.

These empanadas are excellent as an appetizer, lunch, snack, or casual dinner. Pair them with Mexican rice, refried beans, black beans, corn salad, avocado salad, salsa, guacamole, or a simple green salad.

For a party platter, serve them with several dips such as sour cream sauce, salsa verde, queso, chipotle crema, or hot sauce. You can also garnish with chopped cilantro, diced tomatoes, sliced jalapeños, or lime wedges.

Leftovers can be stored in the refrigerator and reheated in the oven, toaster oven, or air fryer to bring back the crisp texture. Avoid microwaving for too long because the crust may become soft.

Nutrition Information

Frequently Asked Questions:

Can I use store-bought empanada dough instead of making the dough from scratch?

Yes, you can use store-bought empanada dough to save time.

Just make sure to follow the package instructions for baking.

However, making the dough from scratch allows you to customize the flavor and texture to your liking.

Can I use chicken breasts instead of chicken thighs for the filling?

Absolutely, you can use boneless skinless chicken breasts if you prefer.

Just be cautious not to overcook them, as chicken breasts can dry out faster than thighs.

You might want to reduce the cooking time slightly.

Can I prepare the empanadas ahead of time and bake them later?

Definitely! You can assemble the empanadas and refrigerate them before baking.

When you’re ready to bake, simply follow the baking instructions from the recipe.

This can be a convenient option for entertaining or meal planning.

How can I adjust the spiciness of the empanadas?

To control the level of spiciness, you can choose mild or hot green chiles and adjust the amount according to your taste.

If you’re sensitive to heat, you can also omit or reduce the ground cumin, which can add a bit of warmth to the filling.

What variations can I make with the dipping sauce?

While the recipe suggests a sour cream and enchilada sauce dipping sauce, you can get creative with variations.

For instance, you might consider a salsa-based dip, a yogurt-based dip with herbs, or even a creamy avocado dip for a refreshing contrast to the empanadas’ flavors.

Can I use a different type of meat for the filling, such as ground beef or turkey?

Absolutely, you can substitute the boneless skinless chicken thighs with ground beef, turkey, or even shredded pork.

Just be sure to adjust the cooking time and method accordingly based on the type of meat you choose.

Is it possible to make the dough by hand without a food processor?

Yes, you can make the dough by hand if you don’t have a food processor.

Start by mixing the flour and salt together in a bowl.

Then, cut in the cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

Proceed with adding the egg, ice water, and vinegar, and mix until the dough comes together.

Can I freeze these empanadas before baking?

Absolutely, you can freeze the assembled but unbaked empanadas for later use.

Arrange them on a baking sheet in a single layer and freeze until firm.

Once frozen, transfer them to an airtight container or freezer bag.

When ready to bake, you may need to adjust the baking time slightly, adding a few extra minutes.

What’s the purpose of the vinegar in the dough?

The vinegar in the dough helps to tenderize the gluten in the flour, resulting in a more tender and flaky crust.

It also helps to inhibit gluten development, which can contribute to a more delicate texture.

Can I customize the dipping sauce for these empanadas?

Absolutely, feel free to get creative with the dipping sauce.

You can make a variety of dips such as a spicy salsa, a cooling yogurt-based sauce with herbs, or even a tangy barbecue-style sauce.

This allows you to tailor the flavor to your preference and complement the empanadas in different ways.