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*I first began making this recipe a few years ago when My hubby and I first got married....He LOVES them and he even enjoys the filling on its own with Tortilla Chips...On his birthday I asked him what he wanted me to make for his "Birthday lunch" (since he had to work on his B-day- And he asked for this!


  • -3 Tbsp. Butter
  • -1 3/4 cup shredded cooked chicken
  • -3 Tbsp. Chicken Broth
  • -1/4 tsp. each jalapeno salt, pepper, cumin, chili powder, garlic and onion powders
  • -3 ounces of cream cheese, cubed and softened
  • -1 cup colby-jack cheese
  • -1 1/2 cups flour
  • -1/2 tsp. salt
  • -1/2 tsp. paprika
  • -1/2 cup cold butter
  • -4 to 5 Tbsp. cold water


  • NOTE - You can make the filling either in the microwave or in the skillet)
  • In a large skillet, melt butter; stir in chicken broth, seasonings and cream cheese. Stir until melted.
  • Remove from heat and add chicken.
  • For pastry, combine flour, salt and paprika in a bowl; Cut in butter until the mixture resembles course crumbs. Gradually add water, tossing with a fork until a ball forms.
  • On a floured surface, roll out pastry to 1/16 inch thickness. Cut with a 2 1/2 inch round cookie cutter (or use the top of a cup dipped in flour).
  • After circles are cut out of dough, mound a deaping Tsp. of mixture onto half of each circle. Top with tsp. of shredded colby jack cheese. Fold dough over filling. Press edges together with a fork to seal.
  • Place on ungreased baking sheets. Repeat with remaining filling and pastries circles. Bake at 375' for 15-20 minutes or until golden.
  • ENJOY!!! These are so yummy!
  • NOTE *These empanadas can also be made with taco meat or different types of cheese! Also, when I am short on time, I sometimes use the pillsbury refrigerated pie crusts that roll out!

Categories: Main Dish  Mexican  Poultry 
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