These Chipotle Chicken Empanadas are everything you want in a handheld: flaky pastry, smoky-spiced chicken, melty cheese, and a bright, creamy avocado dipping sauce. They’re perfect for weeknight dinners, party platters, or a picnic. The filling is built from a bold chipotle chicken base paired with black beans and bell pepper, then finished with sharp cheddar or a Mexican cheese blend for gooey goodness. Puff pastry makes the whole assembly quick and elegant—no dough rolling or long proofing required. Follow the clear, step-by-step instructions below for reliably delicious results.

Why you’ll love these empanadas

Crispy, golden puff pastry that shatters and flakes with each bite.
Rich, smoky chicken filling brightened by lime and balanced with black beans and bell pepper.
A simple avocado crema that adds cool, tangy contrast.
Fast assembly — perfect for feeding a crowd with minimal fuss.

Ingredients

1 Recipe Chipotle Chicken
2 puff pastry sheets thawed*
1 1/2 teaspoons olive oil
1/2 cup black beans rinsed and drained
1/2 cup diced red bell pepper
1/2 cup mild enchilada sauce
Hot sauce to taste
1 1/3 cups shredded sharp cheddar or Mexican blend cheese
1 egg + 1 tablespoon water whisked together in small bowl
1 medium avocado
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
1/2 teaspoons salt
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder

*Thaw puff pastry according to package instructions before beginning.

Notes on ingredients

The recipe references a prepared chipotle chicken base as the primary protein—use your preferred version as long as it aligns with the quantities and flavor profile. Puff pastry provides fast, flaky layers without making dough from scratch. Use shredded sharp cheddar or a Mexican blend for a pronounced, melty finish. Adjust hot sauce to suit your taste; the enchilada sauce gives mild, saucy body while chipotle brings smoke and heat.

Equipment

Baking sheet
Parchment paper or silicone mat
Large skillet
Mixing bowl
Spoon or small cookie scoop
Pastry brush
Fork for crimping edges
Wire rack for cooling

Step-by-step instructions

Follow these steps in order to assemble and bake the Chipotle Chicken Empanadas. The directions have been rewritten for clarity and to match the ingredient list precisely.

Prepare pastry and preheat oven.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. Remove the 2 puff pastry sheets from the refrigerator and let them finish thawing on the counter if they are still slightly cold; they should be pliable but not sticky.
Heat oil and combine base ingredients.
Place a large skillet over medium heat and add 1 1/2 teaspoons olive oil. Once the oil is warm, add the 1/2 cup diced red bell pepper and sauté for 2–3 minutes until it softens slightly. Add the 1 Recipe Chipotle Chicken to the skillet and stir to combine with the pepper. Cook for 2–3 minutes, breaking up any large pieces so the chicken is evenly heated.
Add beans, sauces, and seasoning.
To the skillet, add 1/2 cup black beans (rinsed and drained), 1/2 cup mild enchilada sauce, and hot sauce to taste. Stir well to coat the chicken and vegetables. Cook for another 2–3 minutes so the mixture thickens slightly and the flavors meld. Remove the skillet from heat and let the filling cool for 5–10 minutes so it’s easier to handle when assembling.
Prepare the cheese and egg wash.
Measure out 1 1/3 cups shredded sharp cheddar or Mexican blend cheese and set aside. In a small bowl, whisk together 1 egg and 1 tablespoon water until smooth. This egg wash will give the empanadas a glossy, golden finish.
Roll and cut pastry.
On a lightly floured surface or straight on the counter, unfold each thawed puff pastry sheet. Using a rolling pin if needed, gently roll each sheet to even the thickness and smooth any fold lines. Cut the puff pastry into squares or circles approximately 4–5 inches across—your cut shape will determine the final empanada size. You should get multiple pieces from the two sheets; plan on about 8–10 empanadas depending on how you cut them.
Assemble empanadas.
Place a pastry square or circle on the lined baking sheet. Spoon about 2–3 tablespoons of the cooled chipotle chicken mixture into the center of each pastry piece. Top the filling with a generous sprinkle of shredded cheese (about 1–2 tablespoons per empanada). Be careful not to overfill; leave a 1/2-inch border all around.
Seal edges and brush with egg wash.
Fold the pastry over the filling to form a half-moon (if using circles) or a rectangle/triangle (if using squares), pressing edges firmly to seal. Use the tines of a fork to crimp and seal the edges, which also creates a decorative pattern. Brush the tops of each empanada with the egg+water mixture using a pastry brush. Make a small slit or poke a couple of tiny holes in the top of each empanada with the tip of a knife or fork to allow steam to escape during baking.
Bake until golden and puffed.
Place the baking sheet in the preheated oven and bake at 400°F (200°C) for 15–20 minutes, or until the pastry is deeply golden brown and puffed. Rotate the pan halfway through baking if your oven has hot spots to ensure even browning. When finished, transfer empanadas to a wire rack to cool for 5 minutes; they will firm up slightly as they rest.
Make the avocado crema.
While the empanadas bake, prepare the dipping sauce. In a medium bowl, scoop the flesh from 1 medium avocado and mash until mostly smooth. Add 1/2 cup sour cream, 2 tablespoons mayonnaise, 1 tablespoon lime juice, 1/2 teaspoons salt, 1/4 teaspoon ground cumin, and 1/4 teaspoon garlic powder. Mix well until creamy and evenly seasoned. Taste and adjust the lime or salt if desired.
Serve.
Serve the warm Chipotle Chicken Empanadas straight from the oven with the avocado crema on the side for dipping. These are best enjoyed the day they’re made, while the pastry is still crisp and the cheese is melty. Leftover empanadas can be reheated in a 350°F (175°C) oven for 8–10 minutes to re-crisp the pastry.

Troubleshooting & tips

If your puff pastry is too cold and cracks when you fold it, let it sit at room temperature for 5 more minutes so it softens just enough to fold without breaking.
Don’t overfill the empanadas. A generous tablespoon or two of filling is enough. Overstuffed pastries can burst open while baking.
If the edges won’t seal, dampen the border with a drop of water before crimping; that will help the sealing process.
To speed assembly, use a small cookie scoop to portion the filling consistently into each pastry square.
Make the filling up to one day ahead and refrigerate. Assemble and bake when you’re ready to serve for optimal flakiness.

Make-ahead and storage

Assemble empanadas and freeze them unbaked on a baking sheet until solid, then transfer to a freezer-safe container. Bake from frozen at 400°F (200°C), adding 5–8 minutes to the bake time, and watch for a deep golden color. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain crisp pastry.

Variations

Make them vegetarian by swapping the chipotle chicken for a spiced shredded jackfruit or seasoned plant-based chicken alternative and keeping the black beans, peppers, and enchilada sauce.
For extra heat, mix more hot sauce into the chicken filling or fold diced pickled jalapeños into the cheese.
Swap cheddar for a milder Monterey Jack if you prefer a subtler cheese flavor.

Serving suggestions

These empanadas shine as an appetizer or main. Pair them with a crisp green salad, a simple corn salad, or a smoky roasted vegetable side. The avocado crema complements the smoky chipotle notes and cools the heat; consider serving extra lime wedges for squeezing over the warm empanadas.

Final thoughts

These Chipotle Chicken Empanadas hit all the right notes: flaky puff pastry, smoky-sweet chipotle chicken filling, melty cheese, and a tangy, creamy avocado dip. They’re flexible, crowd-pleasing, and straightforward to make from pantry-friendly ingredients. Whether you’re feeding a hungry family or preparing bites for a party, this recipe delivers a satisfying, flavorful handheld everyone will reach for again and again.

Chipotle Chicken Empanadas

Flavorful chipotle chicken and black bean empanadas with an avocado dip.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 40

Total Time 1 10

Servings: 20 empanadas

Ingredients Equipment Method Notes

Ingredients

1 sheet puff pastry, thawed *Thawed according to package directions
1 1/2 teaspoons olive oil
1/2 cup black beans rinsed and drained
1/2 cup red bell pepper diced
1/2 cup mild enchilada sauce
to taste hot sauce
1 1/3 cups sharp cheddar or Mexican blend cheese shredded
1 egg egg wash whisked with 1 tablespoon water
1 medium avocado
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
prepared chipotle chicken see recipe; cooked, rested at least 5 minutes and chopped

Equipment

Baking Sheet
Parchment Paper
Skillet
Rolling Pin
round cutter (4-inch)
Small Bowl
Fork
Blender

Method

Make the avocado dip: combine avocado, sour cream, mayonnaise, lime juice, salt, cumin, and garlic powder in a blender and blend until smooth, scraping down sides as needed. Refrigerate until ready to serve.
Prepare the chipotle chicken according to its recipe. After it rests at least 5 minutes, chop into small pieces and set aside.
In the same skillet used for the chicken, heat 1 1/2 teaspoons olive oil over medium heat. Add diced red bell pepper and black beans and sauté about 2 minutes.
Remove the skillet from heat and stir in the chopped chicken and 1/2 cup mild enchilada sauce until evenly combined. Season with salt and hot sauce to taste.
Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper.
On a lightly floured surface, roll one thawed puff pastry sheet to about 12 x 18 inches. Cut 4" circles in two rows to make 8 circles. Repeat with the second sheet and roll scraps to cut 4 additional circles so you have 20 circles total.
Place 1 1/2 tablespoons of the chicken mixture in the center of each pastry circle and top with 1 tablespoon shredded cheese.
Brush the edge of half the circle with egg wash, fold the dough over, and press the edges firmly to seal. Make sure there is about a finger-width of sealed dough before the filling. Crimp edges with a fork and pierce the top twice to vent.
Place empanadas on the prepared baking sheet so they do not touch. Brush tops and sides with egg wash and bake for 20–25 minutes, until golden brown.
Serve warm with the avocado dip.
Freezing option: freeze assembled empanadas on a tray until solid, then transfer to a freezer bag. Bake frozen empanadas at 400°F (204°C) for 30–35 minutes or until golden and cooked through.