30-Minute Baked Green Chile Chicken Empanadas
These crispy baked empanadas feature seasoned shredded chicken mixed with green chiles, sour cream, and melted Mexican cheese, all wrapped in soft flour tortillas. The filling combines tender chicken with the mild heat of green chiles and creamy textures, making them perfect for weeknight dinners or casual entertaining. Using tortillas instead of traditional empanada dough creates a lighter, easier version that bakes to golden perfection in just 15 minutes.
Ingredients
- 8 Mission Carb Balance Soft Flour Tortillas
- 2 cups shredded chicken, rotisserie chicken is ok to use
- 1 teaspoon taco seasoning
- 1 4-ounce can green chiles
- ½ cup sour cream
- 1 cup shredded Mexican Blend cheese, divided
- 1 egg
- 1 tablespoon water
Instructions
- 1
Preheat oven to 400 degrees F and line a sheet pan with parchment paper
- 2
Mix shredded chicken with taco seasoning in a medium bowl until evenly coated
- 3
Add green chiles, sour cream, and half cup of shredded cheese to chicken and stir until evenly distributed
- 4
Beat egg with water in a small bowl to create egg wash
- 5
Lay tortillas flat on parchment-lined sheet pan
- 6
Brush edges of each tortilla with egg wash
- 7
Spoon one-quarter cup chicken mixture onto each tortilla using ice cream scooper or large spoon
- 8
Sprinkle 1 tablespoon shredded cheese over chicken on each tortilla
- 9
Fold tortilla half over filling to form empanada shape
- 10
Brush each empanada with egg wash
- 11
Make 3 slits in top of each empanada
- 12
Bake for 15 minutes until golden and serve hot
Tips
Use an ice cream scoop to portion filling evenly and prevent overstuffing which can cause bursting during baking
Work in batches if your sheet pan cannot fit all 8 tortillas at once for even cooking
Make slits in the top to allow steam to escape and prevent the empanadas from bursting open
Good to Know
Store leftover empanadas covered in refrigerator for up to 3 days. Reheat in 350F oven for 8-10 minutes until heated through.
Assemble empanadas up to 4 hours ahead, cover and refrigerate. Add 2-3 minutes to baking time if baking from cold.
Serve hot immediately after baking with salsa, guacamole, or hot sauce for dipping.
Common Mistakes
Avoid overfilling tortillas to prevent bursting during baking
Don't skip egg wash on edges to ensure proper sealing
Make slits in tops to prevent steam buildup and bursting
Substitutions
Dairy-Free Swaps
General Alternatives
Standard flour tortillas work equally well
FAQ
Can I freeze these empanadas?
Yes, freeze assembled unbaked empanadas on a tray, then transfer to bags. Bake from frozen adding 5-7 minutes to cooking time.
What if I don't have taco seasoning?
Mix cumin, chili powder, paprika, garlic powder, and salt to taste, or use any Mexican seasoning blend you have.
How long do these keep at room temperature?
Serve within 2 hours of baking for food safety. They're best enjoyed hot and fresh from the oven.