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Three chicken parmesan empanadas on a wooden board with a red sauce.
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5 from 3 votes

Easy Chicken Parmesan Empanadas

Crispy chicken empanadas stuffed with tomato sauce, shredded rotisserie chicken, mozzarella, and parmesan—ready in 15 minutes and perfect for merienda or lunchboxes.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Main Course
Cuisine: American
Servings: 10 empanadas
Calories: 885kcal
Author: Vanessa

Ingredients

  • 1 pack 10 empanada dough discs
  • ½ cup 120 ml Marinara Sauce
  • 2 cups about 280 g rotisserie chicken, shredded
  • 1 cup 113 g mozzarella cheese, shredded
  • 1 cup 90 g Parmesan cheese, shredded
  • 2 cups 480 ml vegetable oil, for frying

Instructions

  • Lay the empanada discs, a few at a time, on a flat surface over parchment paper.
  • Add about 1 teaspoon sauce to the center of each disc and layer with about 1 tablespoon chicken, mozzarella, and parmesan cheeses.
  • Carefully fold the discs and, using a fork, press firmly around the edges to seal.
  • In a medium pot or large pan, heat the oil over medium heat. Fry the empanadas on both sides until golden brown, about 2–3 minutes per side.
  • Rest on a paper towel to drain excess oil.
  • Serve warm.

Notes

  • Leave a clean border around the dough so sealing is easy and secure.
  • Reheat in the oven at 350°F (175°C) to bring back that crispy texture.

Nutrition

Calories: 885kcal | Carbohydrates: 11g | Protein: 8g | Fat: 91g | Saturated Fat: 22g | Polyunsaturated Fat: 34g | Monounsaturated Fat: 30g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 378mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 207IU | Vitamin C: 1mg | Calcium: 177mg | Iron: 1mg