Have dinner on the table tonight in under 30 minutes with these Easy Buffalo Chicken Empanadas!
I love easy meals, don’t you? When I can take just 15 minutes of prep work and even less cooking time, and end up with a fabulous dinner that everyone loves, it makes for a happy lady. These Easy Buffalo Chicken Empanadas are a real crowd pleaser – they’d make a great snack for game day too!
Now if you have little ones or just don’t like much spice, feel free to cut back on the amount of wing sauce used. Or do what I do and divide the filling – half without spice and half full spice. Everyone’s happy!
The filling in these empanadas is so delicious! It’s creamy and cheesy, crunchy from the veggies, and has a nice kick. The warm, flaky, buttery crust is the perfect compliment. These Easy Buffalo Chicken Empanadas are so full of flavor, it’s almost embarrassing how little effort is needed to put them together.
Double or triple the recipe for a party, or use smaller biscuits to make appetizer sized empanadas! They are sure to be a hit!
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Easy Buffalo Chicken Empanadas
- 2 chicken breasts (about 2 cups) (Cooked and shredded or chopped)
- 1 stalk celery (chopped)
- 1/2 yellow pepper (chopped)
- 1 1/2 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- salt (to taste)
- 1/3 cup buffalo wing sauce
- 1/3 cup ranch dressing
- 1 can jumbo biscuits (I like Pillsbury Grands)
|Preheat oven to 375 |
In a large bowl stir together everything except the biscuits until well mixed.
|Flatten each biscuit and fill the center with a spoonful of chicken mixture. Fold biscuit in half over the chicken and press edges with a fork to keep it closed. (You may have some chicken left over - use a tortilla to make a wrap for lunch the next day!)|
|Bake empanadas on a cookie sheet for 12 minutes. Drizzle with ranch if desired. Serve warm.|
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