Easy Cheesy Chicken Empanadas {VIDEO}
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Turn chicken enchiladas into finger food! CHICKEN EMPANADAS are perfect for a busy weeknight meal or as a crowd-pleasing appetizer. Croissants stuffed with cheesy chicken enchilada filling—what’s not to love? Watch the video to see how easy these are to make!
If you like easy dinner recipes as much as we do, be sure to check out our Blackened Salmon Filets, Cheesy Ravioli Bake With Chicken, and Homemade Pizza Rolls.
Table of Contents
Chicken Empanadas For The Win!
These flaky, golden pockets are everything we love about cheesy chicken enchiladas—just wrapped up in a fun, handheld bite. They’re perfect for game day, busy weeknights, or anytime you need a crowd-pleasing dinner or snack that’s easy to make and even easier to eat.
- All the flavor of cheesy chicken enchiladas—no fork required!
- Crescent dough makes prep super easy (no homemade pastry here!).
- They bake up golden, flaky, and loaded with melty cheese.
- Great for game day, quick dinners, or freezer-friendly snacks.
- Always a hit with the whole family!
What Are Empanadas?
Empanadas are savory turnovers made with dough and a variety of fillings—meat, cheese, veggies, or even fruit. They’re popular across Latin America and Spain and can be baked or fried. Our version skips the traditional pastry and uses crescent dough for a shortcut that’s buttery, flaky, and foolproof!
Ingredients Needed
You only need a handful of simple ingredients to make these delicious empanadas!
For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Shredded cooked chicken (rotisserie works great)
- Enchilada sauce
- Cheddar cheese
- Cream cheese
- Refrigerated crescent dough sheets
- Egg (for the egg wash)
- Optional: chopped cilantro or green onions for garnish
The shortlist of easy-to-find ingredients and the use of refrigerated croissants and pre-cooked chicken make chicken enchilada puffs perfect for a busy weeknight meal. Your family is going to be begging you to make these again and again!
How To Make Easy Empanadas
These empanadas come together quickly with store-bought dough and cooked chicken.
When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.
- Mix cooked shredded chicken with enchilada sauce, cheese, and seasonings.
- Unroll crescent dough and separate into triangles.
- Scoop a heaping spoonful of chicken filling onto the short end of each triangle.
- Fold the two corners over the filling, then roll the long end over to seal.
- Place on baking sheet and top with extra shredded cheese.
- Bake until golden brown and serve warm!
That’s it! You’ll have hot, cheesy empanadas ready in no time.
Featured Review:
These are absolutely amazing! I’m making them for my boyfriend who is at work atm, so I put one puff in the oven to see how they’d turn out. I was blown away by how simple yet yummy they were!! I can’t wait for him to get home to try them when I pop the rest in for dinner(: Thank you so much for sharing! I’ll have to try the garlic ones next time(:
~Sami — March 13, 2013 @ 7:02 pm
Storage Tips
Leftovers? Lucky you!
- Fridge: Store in an airtight container for up to 3 days. Reheat in the oven or air fryer to keep them crispy. Or in the oven at 350° F cover with foil, and heat for about 10-5 minutes or until heated through.
- Freezer: Let them cool completely, then freeze in a single layer. Once frozen, transfer to a zip-top bag and store for up to 2 months. Reheat straight from frozen!
Kitchen Tips
- I usually use pre-cooked grilled chicken that comes in the bags near the lunch meat, leftover chicken or shredded rotisserie chicken (I get mine already shredded at Costco).
- Be sure to use the jumbo crescent rolls if you are making these for dinner. You can use the smaller crescent rolls and make chicken enchilada puffs as an appetizer.
- Leave the crescent rolls in the refrigerator until you are ready to fill and roll them. If they are at room temp they tend to be sticky and hard to work with.
Serving Suggestions
These empanadas are a great main or appetizer. Serve them with:
- Salsa, pico de Gallo, or guacamole for dipping
- Mexican rice or black beans
- Sheet pan nachos
- A crisp green salad
- Corn on the cob or street corn
Empanada Variations
You can mix up your seasonings…….use enchilada sauce mix and red enchilada sauce, or taco mix and sauce. Or a combination ie: enchilada sauce mix and taco sauce.
What is the difference between enchilada sauce and taco sauce? According to FoodsGuy, the main difference between taco sauce and enchilada sauce is the ingredients used for each. Enchilada sauce depends on chili powder whereas taco sauce uses paprika. Enchilada sauce pulls heat from fresh or canned chilis while taco sauce uses cayenne pepper.
Try adding other mix-ins:
- diced green chilies, diced tomatoes, corn, or beans to the enchilada puff filling.
- Use ground beef or pulled pork instead of chicken
- Add black beans or corn to the filling
- Swap cheddar or mozzarella for Mexican blend
- Drizzle with sour cream or hot sauce before serving
Vegetarian Enchilada Puffs: Omit the chicken and add black beans and diced tomatoes. Be sure to drain both, so your filling isn’t too runny.
You may also enjoy Garlic Chicken Puffs – every time I’m asked to bring an appetizer I make them, and I’m always asked for the recipe!
Craving More Mexican-inspired Recipes?
Add these chicken empanadas to your menu for Taco Tuesday or anytime you’re in the mood for Mexican-inspired food!
Honey Lime Chicken Enchiladas – Sweet and tangy chicken, creamy sauce, and melty cheese—these enchiladas are always a hit and freezer-friendly too!
Slow Cooker Taco Soup – Easy, hearty, and full of flavor—this slow cooker taco soup is a family favorite.
Chicken Quesadillas with Fire Roasted Salsa – Cheesy, crispy, and fast—these chicken quesadillas are always a win!
These cheesy chicken empanadas are proof that big flavor comes in small packages! Whether you’re feeding the family or serving a crowd, they’re a fun and easy way to shake up your dinner routine.
EASY CHEESY CHICKEN EMPANADAS
Turn chicken enchiladas into finger food! These delicious savory Chicken Enchilada Puffs are the perfect easy meal!
Ingredients
Chicken Enchilada Puffs
- 1 package jumbo crescent rolls
- 3 ounces cream cheese
- 3/4 cup Mexican blend shredded cheese (divided)
- 3/4 cup cooked chicken* (diced or shredded)
- 1/3 cup enchilada or taco sauce
- 2 teaspoons enchilada or taco seasoning mix
Optional Toppings
- your favorite salsa
- sour cream
- guacamole
- fresh cilantro, chopped
Instructions
- Preheat oven to 375° F and line cookie sheet with foil or parchment paper and spray with no-stick spray.
- Place cream cheese and 1/2 cup Mexican cheese in a small bowl and microwave for about 30-40 seconds, to soften.
- Add seasoning mix, sauce, and chicken to cheese mixture and stir until combined.
- Unroll crescent rolls on the prepared pan.
- Scoop 1 large heaping tablespoon of chicken mixture into the center of the two short ends of the crescent roll.
- Pull outer corners of the crescent roll over the chicken mixture, and then pull the long end over, completely enclosing filling.
- Sprinkle tops of puffs with additional shredded Mexican cheese.
- Bake for 15 minutes, or until golden brown.
- Serve warm with salsa, sour cream, or guacamole! Garnish with fresh chopped cilantro and Enjoy!
Notes
*I usually use pre-cooked grilled chicken that comes in the bags near the lunch meat, leftover chicken or shredded rotisserie chicken.
How To Store Leftover Chicken Enchilada Puffs: Place leftovers in an airtight container or resealable plastic bag in the refrigerator for up to 4 days.
To Reheat: The chicken puffs are best reheated in an air fryer or in the oven at 350° F. Put the leftover puffs on a pan, cover with foil, and heat for about 10-5 minutes or until heated through. If you prefer, you can warm them in the microwave for 30-60 seconds until warmed all the way through.
Nutrition Information:
Yield: 4 Serving Size: 2 puffsAmount Per Serving: Calories: 318Total Fat: 23gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 78mgSodium: 594mgCarbohydrates: 13gFiber: 1gSugar: 3gProtein: 16g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.
April 24, 2025 Post updated with more information. No change made to the recipe.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
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So happy I found these on Pinterest!! They were easy and very yummy!! This is going to be a football snack for our family again!
Fantastic !! Might try these with shrimp next time.
Thank you for posting this recipe, I’m rarely able to cook something that pleases ALL my picky eaters! This one was a huge hit.
For everyone who reads this comment to collect some oppinions: I tried them out and I loved them! These chicken enchilada puffs are seriously amazing!
These are absolutely amazing! I’m making them for my boyfriend who is at work atm, so I put one puff in the oven to see how they’d turn out. I was blown away by how simple yet yummy they were!! I can’t wait for him to get home to try them when I pop the rest in for dinner(: Thank you so much for sharing! I’ll have to try the garlic ones next time(:
One container of crescent rolls has 8 triangles, but the recipe says yield 4. So would I need to double to recipe to have enough filling or are the amounts right for 8 rolls?
It yields 4 servings – 2 puffs per serving
it’s written as 1 serving = 2 puffs…….the recipe states 4 servings (or 8 puffs)
Have you ever made these and frozen them? Just wondered how they would freeze and reheat.
Can these be made with wonton wraps?
Can you use Pillsbury biscuits instead?
I have been making these for several years thanks to this recipe! Always a crowd favorite!!!