I’m so happy to share these Chipotle Sweet Potato and Chicken Empanadas because they are warm, cozy, and full of simple comfort. The filling blends tender chicken, soft sweet potato, a little spice, and creamy cheese, all tucked inside golden pie crust. Each bite is soft in the middle with a crisp outside, which makes them fun to eat. They feel special but stay easy because the food processor does most of the work.
Level: Easy
Total Time: about 45 minutes
Prep Time: about 20 minutes
Cook Time: about 25 minutes
Yield: about 20 empanadas
Course: Appetizer
Cuisine: American
I still remember the first time I made these at home. The smell of warm sweet potato and mild spice filled my kitchen, and it made me smile right away. These little pockets are simple to prepare and perfect when you want something comforting.
The filling comes together by blending cooked chicken, cooked sweet potato, veggies, and cheeses in a food processor until it is soft and smooth. Then the pie dough is cut into circles, filled, folded, and baked until lightly crisp. It is a great way to use leftover chicken or sweet potatoes.
These are handy for parties, snacks, or cozy nights when you want something easy but full of flavor. You can make them small for appetizers or bigger for a heartier bite.
How to Make Chipotle Sweet Potato and Chicken Empanadas
These empanadas mix sweet, spicy, and creamy flavors in a simple way. Here is how everything works together:
• Blend cooked chicken, cooked sweet potato, and veggies in a food processor
• Add cheeses for a smooth and creamy filling
• Cut circles from ready made pie dough
• Spoon the filling into the center of each circle
• Fold and seal the edges with a fork or your fingers
• Brush with beaten egg for a shiny top
• Bake until golden and crisp
It is a simple method that gives you warm, tasty pockets with very little effort.
Ingredients
• 1.5 cups cooked boneless chicken, chopped
• 1 large cooked sweet potato, skin removed
• 1 small red onion, peeled and quartered
• 1 small jalapeno, deseeded
• 1 chipotle pepper in adobo sauce
• 1 tablespoon adobo sauce from the can
• 3 cloves garlic
• 4 oz cream cheese
• 1 cup shredded cheddar cheese
• 1 tablespoon garlic powder
• 1⁄2 tablespoon paprika
• 1⁄2 tablespoon cumin
• 1⁄2 tablespoon black pepper
• 1⁄2 tablespoon salt, adjust to taste
• 2 boxes pre made rolled pie crust
• 1 large egg, beaten
Directions
- Prepare the Filling Base:
- Place the chicken, sweet potato, red onion, jalapeno, chipotle pepper, adobo sauce, and garlic into a large food processor.
- If your food processor is smaller, blend the veggies first, set aside, then blend the chicken and cheeses, and mix everything together in a bowl.
- Add the Cheeses and Seasonings:
- Add cream cheese, shredded cheddar, garlic powder, paprika, cumin, black pepper, and salt.
- Process until smooth and evenly combined. Scrape the sides when needed to help it mix well.
- Roll Out the Dough:
- Unroll the pie crusts and let them come to room temperature so they do not crack.
- Use a small bowl or cup to cut circles out of the dough.
- Fill the Empanadas:
- Place a spoonful of filling in the center of each dough circle.
- Do not overfill or the mix may spill out when you fold.
- Fold and Seal:
- Fold each circle in half over the filling.
- Press the edges with a fork or your fingers to close them tightly.
- Brush with Egg:
- Place all empanadas on a baking sheet.
- Brush each one with beaten egg to help them turn golden.
- Bake:
- Heat the oven to 350 degrees.
- Bake for about 25 minutes or until the tops are lightly browned.
- Serve:
- Let them cool for a few minutes.
- Enjoy them warm while the filling is soft and creamy.
Process Details
• Blending the Filling: Using a food processor breaks everything down so the filling is smooth and easy to scoop.
• Room Temperature Dough: Soft dough bends without cracking, which helps the empanadas seal better.
• Even Cutting: Using the same bowl or cup for cutting gives you similar sized empanadas that bake evenly.
• Sealing the Edges: Pressing the seam tight keeps the filling inside while baking.
• Egg Wash: This gives the crust a shiny top and a lightly crisp finish.
Tips for Success
• Let the sweet potato cool before blending so the filling does not get too soft.
• Deseed the jalapeno and reduce the adobo sauce if you want a milder flavor.
• Re roll leftover dough scraps to make a few extra empanadas.
• If the filling looks too thick, blend a little longer to soften it.
• You can make the empanadas smaller or larger depending on your bowl or cutter.
• Serve them right away so the outside stays crisp.
Serving Ideas
• Pair with a simple green salad for a light meal.
• Serve with sour cream or yogurt for dipping.
• Add a small bowl of salsa or guacamole on the side.
• Offer them as party snacks on a platter.
• Enjoy them with a warm soup on a cold day.
Storage & Freezing
• Refrigerator: Store cooled empanadas in a sealed container for about 3 to 4 days.
• Freezing: Freeze the baked empanadas in a single layer, then place them in a freezer bag for up to about 2 months.
• Reheating: Warm them in the oven so the crust stays crisp. Microwaving may soften the dough a bit.
• Make Ahead: You can fill and shape them ahead of time, then bake right before serving.
Nutrition Info (Approximate per Serving)
• Calories: ~180
• Protein: ~8g
• Carbohydrates: ~18g
• Fat: ~9g
• Fiber: ~1g
• Sodium: ~260mg
• Sugar: ~3g
These Chipotle Sweet Potato and Chicken Empanadas are warm, comforting, and full of simple flavor. The soft filling and golden crust make each bite feel satisfying, and the little hint of spice brings everything together in a gentle way.
I hope you enjoy making these as much as I do. They are fun to prepare, easy to share, and always a cozy treat to bring to the table.
