These little Latin turnovers are irresistible right out of the oven.

Yield: Makes 36 servings
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 36
  • Calories from fat: 8%
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 2.4g
  • Carbohydrate: 5.8g
  • Fiber: 0.3g
  • Cholesterol: 4.4mg
  • Iron: 0.4mg
  • Sodium: 98mg
  • Calcium: 7mg


  • 8 ounces skinned and boned chicken breasts, cut into 1/2-inch pieces
  • 1/2 small onion, minced (about 1/4 cup)
  • 1/2 green bell pepper, minced
  • 1/2 tomato, seeded and coarsely chopped
  • 4 pimento-stuffed green olives, coarsely chopped
  • 2 tablespoons raisins
  • 2 tablespoons chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon minced fresh cilantro or parsley
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • Vegetable cooking spray
  • 1 tablespoon dry breadcrumbs (optional)
  • 36 (3-inch) square won ton wrappers
  • Salt to taste


  1. Cook first 13 ingredients in a large skillet coated with cooking spray over medium heat 5 minutes or until chicken is done, stirring often.
  2. Process chicken mixture in a food processor until coarsely chopped. (Mixture should be fairly dry. Add 1 tablespoon breadcrumbs if mixture is wet.) Cover and chill 30 minutes.
  3. Arrange 1 won ton wrapper on a clean, flat surface. Lightly brush edges of wrapper with water. Place 1 heaping teaspoon of chicken mixture in center of wrapper. Fold dough over filling, pressing edges with a fork to seal. Repeat with remaining wrappers and chicken mixture. Arrange empanadas on a baking sheet coated with cooking spray. Lightly coat empanadas with cooking spray.
  4. Bake at 400° for 12 minutes or until golden brown, turning after 6 minutes. Sprinkle with salt to taste.
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