Okay, confession time… if empanadas are on the menu, there’s a very good chance I’m ordering them. They’re one of those meals that feel a little special without being difficult to make, and I love that you can fill them with just about anything.
Over the years I’ve made empanadas with oxtails, curry chicken, beef, and even fish, but this cheesy chicken and rice version is the one my family requests the most. They’re crispy on the outside, packed with creamy, flavorful filling on the inside, and they’re surprisingly easy to make.
The best part? This recipe makes a big batch, which means dinner tonight and leftovers for tomorrow. That’s always a win in my house.
So let’s make my favorite chicken and rice empanadas!
Recipe at a Glance
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Servings: 10-20
- Difficulty: Easy
Ingredients:
• 2- 10 pack Empanada Shells
• 1-2 large red onions
• 2 Cans of Beans (I used pink here, but any kind of beans will do)
• 5 large Chicken Breasts
• 1 Jar Salsa Verde
• 12 oz Colby Jack shredded Cheese
• 2 boxes Mexican-style yellow rice (I use Goya.)
• 1/4 cup Sour Cream (for a little razzle dazzle and extra creaminess).
• 1 -28 oz can of diced tomatoes (drain juice)
• Vegetable Oil for frying
• Sweet Chili Sauce or Duck Sauce and Guacamole for dipping
**FEEL FREE TO CUT THIS RECIPE IN HALF, AS IT MAKES A LARGE AMOUNT. YOU CAN COMFORTABLY FILL ABOUT 25-30 SHELLS USING THESE MEASUREMENTS** I made 20 and had enough filling leftover to make a couple more.
Directions:
Step 1
Season both sides of the chicken breasts and cook in a skillet until fully cooked. Allow them to cool slightly before shredding with two forks.
Step 2
Prepare the rice according to the package directions.
Step 4
After the chicken breasts are done, shred them to pieces. You don’t need a fancy tool to do this. I use two forks. You can even use your hands if you’re cooking for yourself.
Step 5
Slice your onions. I prefer to have my onion sliced, but you could also dice them. It’s all according to how you like.
Step 6
In a large pot or bowl, mix your rice, shredded chicken, onions, tomatoes, beans, cheese, sour cream and green sauce, altogether.
***For a nice stretch of cheese with every bite, add a slice of mozzarella cheese as a layer inside the empanada when you stuff them***
Step 7
Next, grab your defrosted shells.. it’s time to stuff!
Step 8
Close and seal the dough by pressing ends together with fork, or twisting it by hand (the method I usually do, because it’s much prettier 😊).
Step 9
Heat your oil to approximately 350°, then add in your shells one at a time. Fry no more than 3 with each batch, so they they don’t touch.
Remove when golden brown. They fry quickly!
Enjoy!
Lexi’s Tips
- Don’t overfill the shells or they’ll burst.
- Keep unused dough covered so it doesn’t dry out.
- Let the filling cool slightly before stuffing.
- Seal the edges tightly before frying.
- Fry in small batches.
Storage
Store leftovers in an airtight container for up to 4 days.
Reheating
Air fryer: 350° for 5–7 minutes
Oven: 375° for 10 minutes
Avoid microwaving if you want crispy shells.
FAQ
Add these for SEO.
Can I make chicken empanadas ahead of time?
Yes! Assemble them and refrigerate until ready to fry.
Can I freeze them?
Absolutely. Freeze before frying or after cooking.
Can I bake these instead?
Yes. Brush with oil or egg wash and bake at 400°F until golden.
What sauce goes with chicken empanadas?
Sweet chili sauce, duck sauce, salsa verde, guacamole, or sour cream are all delicious.
Whether you’re making these for a weeknight dinner, game day, or just because you’re craving a really good empanada, I hope this recipe becomes a favorite in your home the way it has in mine. If you give it a try, I’d love to hear what you think—and don’t be afraid to make it your own by adding your favorite ingredients!
Good food has a way of bringing people together, and I hope these empanadas do exactly that for your family.
Thanks for doing life with me,
— Lexi 🤍
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