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Easy Chicken Empanadas

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"A definite party pleaser, these easy chicken empanadas (pastelillos as Puerto Ricans call them) are so delicious! I promise that you will receive rave reviews. They are so tasty with the right amount of heat to them. I don't like spicy items and this recipe is perfection balancing flavor and spice. Enjoy!"
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35 m servings 377
Original recipe yields 10 servings (10 empanadas)


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  1. Mix chicken with Mexican cheese blend, pimentos, green chiles, onion, mayonnaise, and jalapeno.
  2. Place about 1 tablespoon of the mixture into the center of each empanada disc. Run a wet finger around the rim of each disc. Fold into a half-moon shape and press edges together with a fork to seal well.
  3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  4. Fry 1 to 2 empanadas at a time in the hot oil until brown, 1 to 2 minutes per batch.


  • Cook's Notes:
  • I sometimes add more spices to the filling mixture for more flavor.
  • If you want to use raw chicken, season it with adobo, oregano, sazon with cilantro and achiote, and ground black pepper before you cook and shred it.
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

Per Serving: 377 calories; 24.3 24.3 17.2 48 554 Full nutrition

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