Spicy Chipotle Chicken & Black Bean Empanadas
These empanadas are a flavor explosion, featuring tender shredded chicken simmered in a smoky, spicy chipotle sauce paired with hearty black beans. Encased in a crispy, golden pastry, they offer a satisfying lunch that's both comforting and exciting.
Prep Time
75 min
Difficulty
Medium
Servings
8
Calories
450 kcal
Instructions
- 1
In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and cook until browned on all sides. Remove chicken from skillet and set aside.
~8 min - 2
Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
~6 min - 3
Stir in minced chipotle peppers, adobo sauce, chicken broth, cumin, oregano, salt, and pepper. Bring to a simmer.
~2 min - 4
Return the chicken to the skillet. Cover and simmer for 20 minutes, or until chicken is cooked through. Remove chicken from skillet, shred with two forks, and return to the sauce. Stir in black beans.
~25 min - 5
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 6
Place about 1/4 cup of the chicken and bean mixture onto one half of each empanada dough disc. Moisten the edges of the dough with water and fold the other half over to create a semi-circle. Crimp the edges with a fork to seal.
~10 min - 7
Place empanadas on the prepared baking sheet. Brush the tops with the beaten egg wash.
~2 min - 8
Bake for 18-20 minutes, or until golden brown and crispy.
~19 min
Tips
- For a spicier filling, add more minced chipotle peppers. For a milder flavor, reduce the amount or remove the seeds from the peppers.
- Empanadas can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Bake directly from the refrigerator, adding a few extra minutes to the baking time if needed.
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