Recipe for Creamy Chicken Empanadas (empanadas de pollo cremosas)

A recipe for empanadas, stuffed with chicken in a creamy white sauce and full of flavor! These empanadas are easy to make and are perfect to serve as appetizers in a mexican style party or fancier meal.

| Yield: 10 servings as appetizers | Preparation: | Cooking and Baking: | Total time: | | by:

Recipe for creamy chicken empanadas:


* 36 empanada shells or discs
* 1 whole chicken
* 3 bay leaves
* 2 cups Milk
* 3/4 cup Flour
* 1/3 cup butter
* White pepper (to taste)
* 2 Jalapeno peppers, seeds removed and chopped finely
* 1 pinch of salt
* Cumin (to taste)
* 1 egg, beaten


First part: the dough

1) Cut the chicken in pieces with a big sharp knife and boil in plenty of water with the bay leaves and salt. When cooked, ladle the chicken pieces to a cutting board and let the chicken cool down (the broth into which the chicken cooked can be saved for other dishes), debone the chicken meat, then chop down to shreds, reserve.

2) In a saucepan over medium-low heat, melt the butter without burning it, then mix in the flour to form a roux; when the butter is mixed to the flour, gradually pour the milk in and stir constantly. Add some cumin to the white sauce, and the chopped jalapenos; continue cooking and stirring until the sauce is about to start boiling; then reduce the heat to low and continue stirring until it has reached a thick consistency; turn off the heat and mix in the shredded chicken; let the white sauce cool down before putting it in the empanadas. If your dough is still a bit hard, keep on kneading it for it to gain more elasticity.

3) Begin making the empanadas by putting a good tablespoon of chicken white sauce over each disc, then moistening the edges with wet fingers. Close the empanadas and seal by pressing the edges together; mark the joined edges with a fork, pierce the top of the empanada with two little holes to let the steam come out. Baste the empanadas with the beaten egg.

4) Place on a greased metal baking sheet. Bake in the preheated oven at 350 ˚F for 10-12 minutes, until they get that golden crust color...

Buen provecho!

mexican recipes